Bone In Ribeyes! On the Blackstone! Searing Perfection! @beers-jackofbbq
Bone In Ribeyes! On the Blackstone! Searing Perfection!  @beers-jackofbbq
Uploaded June 2026 | Updated September 2026, 2 weeks ago
Was not expecting the great result we got from searing Prime Bone-In Ribeyes on the Blackstone. Thought the bone would be an issue for the complete searing? I was wrong! Turned out great!

• Started with two nice bone in Ribeyes from Meats by Linz. Prime Cuts.
• Salt brined the ribeyes and put in refrigerator for 24 hours.
• Set up the Blackstone on high with all burners.
• Put down some Wagyu Tallow for my oil.
• Seared them for a minute and a half a few times until close to finish and then did 1 minute per side.
• Pulled them once we reached 112F or so. The carry over went to 129F for one and 132F for the other.
• We had 2 perfectly cooked ribeyes!

Summary: The Ribeyes turned out perfect! The Blackstone worked better then I expected because of the bone and would do these exactly the same next time. Having the MeatStick V Duo Probes and being able to monitor the temperature while searing is a game changer!

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