Im a ribeye guy but porterhouse going on tonight and im drooling for this thing already.
Its warming up in the kitchen but so far I figure, arkassipi rubs, hourish on 225 smoke, 10 minute rest wrapped in foil 🙈 2 turns a side at blazing hell hot on the grill grates, served with cheap ass kraft mac n cheese on the fine china from Sams Club 😎
Cannon Ranch is no longer selling to the public so I have have to enjoy it while I got it.
Edit, wife reminded me, also wicked pig tenderizer for 30 minutes before getting rubbed.
Im doing a light dust of spicy white lightning (all purpose salt pepper garlic i think), heavy big red beef ( adds the nice color) and 38 special adds that little oomph of flavor.