First time use basic review

[Kitchen Commander]

Ok, so I decided that this weekend I want to do some cold smoked Ribeyes.  Probably some ribs too, not cold smoked though.

Anyone done cold smoked ribeyes before?  I'm figuring smoking them for 2 - 3 hours with the heat element off and a pan of ice inside if necessary to keep the heat level around 80.  I'll cover them with a Montreal rub and smoke with Jeam Beam pucks I got from Cabela's.  After the smoke, I'll put them on the grill and finish them to medium.  Am I on the mark?

Ribs.  Not problem there.  6 hours at around 180 with a home made rub and mesquite pucks.  Finish with a jack daniels sauce and a couple of minutes on the grill for asthetics.

[squirtthecat]

Yep, sounds like a plan.

If you could cold smoke them a day or 2 in advance, they smoke flavor will really permeate the meat..  Just wrap them up tight in plastic wrap and toss in the fridge.

[muebe]

They are great.

Toss them in cold for a couple hours of smoke. Then wrap in saran wrap and vac seal or ziploc. Give them a couple days to bloom and then grill ;D

[Kitchen Commander]

Thanks for the suggestions guys.  So putting them in the frige a couple of days really makes a difference huh?  I didn't know that.  I guess I'll smoke them tomorrow night and enjoy them Sunday for dinner.