Reverse Seared Smoked Poterhouse

What do you do when someone tells you they have a local rub that is simply amazing that they then send to you? First you get curious… then you receive the rub and you bust out some 1.5 inch thick Porterhouses… finally you eat the porterhouse and become rather jealous that the rub is not local to YOU! For this I followed the same steps I normally do for my Tomahawks and they turned out so so good.

Temp - 300°

Smoked until an internal temperature of 120°

Once the internal temperature was reached I took it over to the propane grill, which was as hot as it would go, and did a quick sear on each side.

After searing it was left to rest for about 15 minutes before cutting.