CC Garlic & Molasses Ribeye
2 ribeye steaks, cut 1-inch thick
1 tblsp grapeseed oil
1 tblsp Adams Reserve: Steak Au Poivre
1/2 Cookwell & company Garlic & Molasses
Place steaks, marinade and half of rub into zip-lock bag with beer and 2 tblsp Adams rub.
Marinate in refrigerator, at least 1 hour or overnight, if time permits.
Preheat oven to 225 degrees. Transfer ribs from bag to a foil wrapped baking sheet, bone sides down (discard bag with marinade).
Season ribs with remaining 1 tblsp of Adams rub.
Bake for 2 hours; then remove from foil and transfer ribs to a heated grill.
Grill 50-60 mins over medium heat, turning and basting with Roberts Reserve sauce every 10 mins or so.
Cut ribs between the bones to serve; drizzle with additional Raspberry Chipotle Sauce before serving, if desired.
1 tblsp grapeseed oil
1 tblsp Adams Reserve: Steak Au Poivre
1/2 Cookwell & company Garlic & Molasses
Place steaks, marinade and half of rub into zip-lock bag with beer and 2 tblsp Adams rub.
Marinate in refrigerator, at least 1 hour or overnight, if time permits.
Preheat oven to 225 degrees. Transfer ribs from bag to a foil wrapped baking sheet, bone sides down (discard bag with marinade).
Season ribs with remaining 1 tblsp of Adams rub.
Bake for 2 hours; then remove from foil and transfer ribs to a heated grill.
Grill 50-60 mins over medium heat, turning and basting with Roberts Reserve sauce every 10 mins or so.
Cut ribs between the bones to serve; drizzle with additional Raspberry Chipotle Sauce before serving, if desired.
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