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💀 How to cook the perfect thick cut ribeye: Reverse Sear 1. Start with some quality beef, I went with a thick cut Porter Road Ribeye 2. The night before, season heavily with kosher salt – it should make you feel a bit uncomfortable. Let that sit in the fridge over night 3. About 2 hours before you want to eat, set your smoker up to 250 degrees F Since these are thick cut steaks, we’re gonna get an even temp across the board by starting them out with gentle heat and smoke in the Mill Scale 94 ga
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