Whole Ribeye (First time user)

[Will]

quote RRP” post=7104:

The fact is even off the grill the meat has retained heat and continues to cook raising the internal meat temperature even higher. Couple that with pulling it at 140º you are nearing a well done, dried out steak or at least a high end medium.[/i]

Ron

I understand this completely which is why I’m puzzled that the second ones that I prepared were removed at 12 degrees lower temperature, yet they were not as tender as the ones that were removed at 140…. nevertheless, i do like the hot tubbing idea and will give that a shot. I have a Holland grill, so the 650-700 is not going to happen but I think with hot tubbing and laying them on the side searer for a minute just might do the trick.

Thanks for your time and advice