Quote Originally Posted by Irving View Post
Define "quick."
2 min per side for a tad over rare, depending on thickness. I cut my prime rib packer down to a 3 bone roast and 7- 1.5" ish steaks .

A 115 internal temp on the smoker with that 2 min per get you a med rare finished product. I do a light mustard / worschestire , garlic powder base with a light coating of montreal steak seasoning to top it off. Had good results with adoba chili powder on there too. As always ,season all meats to taste