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Butcher Dry Aged Ribeye + Grocery Store Ribeye
Butcher Dry Aged Ribeye + Grocery Store Ribeye Both steaks were ~2lbs, dry brined for ~48 hours, and then reverse seared in the smoker and then seared on the Weber Kettle. This was for company so I wasn’t able to get the money shot inside each steak, but the internal temp topped out at 134.3F
submitted by /u/TopDogBBQ
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