Santa Maria Salt n Pepper Tomahawk Ribeye on Weber Kettle | Gabby’s Grill Santa Maria Attachment

In this video I show you how I cook a ribeye on the Weber 22 w/ Gabby’s grill.
Cooked for one hour using John Henry lump , oak n mesquite splits and nothing but salt and pepper.
Thanks for watching!
Mike
[e-mail]

[@ScottysBackYardBBQ]

good looking rib eye. new sub here. getting a gabby grill soon.

[@GobbaGooBBQ]

Thanks for the support. You won’t be disappointed w gabby’s grill. Had mine 7 years this month.

[@tonywilliams4410]

That 5:15 minute mark of you standing there! That's the best part of backyard BBQ! Love it!

[@GobbaGooBBQ]

Lol thank you!

[@guitarwilly81]

with reverse sear, rest after the main cook, then sear. No need to rest after the sear at that point.

[@GobbaGooBBQ]

Interesting. I never thought of that and will try it. Thank you!

[@michaelbradley8937]

Looks great and a fun cook too!! I wonder if the spinalis muscle on the outside might have given you a similar or even better taste profile than the actual ribeye/outer loin meat closest to the rib bone?

[@GobbaGooBBQ]

Probably so but all I remember is the whole dang thing was incredible.

[@nerdpolice829]

That cow died twice.

[@GobbaGooBBQ]

Haha