What's better than a slowly reverse seared piece of beef? Quenched with a good sip of whisky for extra flavor explosion! What are you waiting for? Time to stalk your butcher!
While the BBQ is gaining temperature, rub the Côte à l'os with whisky, salt and Traeger Prime Rub at taste.
Smoke the Côte à l'os to the internal temperature of 45°C. This takes about an hour (depending on the heat of your BBQ and thickness of your steak).
Remove the Côte à l'os from the grid and bring your smoker to maximum heat (206°C). Add a large Cast Iron tray to the fire to gain temperature for searing. It needs to be blazing hot.
Sear the Côte à l'os to get the stunningly delicious Maillard reaction. Turn the steak and sear the other side.
Quench with a big shot of whisky and let cook for two more minutes each side. Snij tegen de draad in en serveer met een heerlijk bijgerecht!