Ribeye cap smoker temperature. For rare, aim for 120-130 °F internally.

Ribeye cap smoker temperature Here's a quick guide to follow on the different levels of cooked steak for your ribeyes. At this point it’s roughly 16 inches long, 8 inches wide and 1 inch thick, resembling a flank steak. 16 oz Baby portobello mushrooms; Baste your ribeye cap steaks until the internal temp reaches 125 degrees. Remember that the temperature of the steak will continue to rise slightly during the resting period, so remove it from the heat just before it If you’ve been grilling steaks for a while and you’ve been longing for that smoky flavor you get from hours in smoke, you will want to try our recipe for smoked ribeye. Rosemary ribeye cap steak, Reverse seared ribeyes, Smoked ribeye, Smoked flat-iron steaks, Tomahawk steaks, Smoked top sirloin steak. Once the internal temp hits 125-130 degrees, I pull it off the smoker and let it rest. Ideal Cooking Temperatures. It will be heaven Reply reply Top 1% Rank by size . These smoked ribeye cap steaks come from that strip of meat that surrounds the eye of the ribeye and is often trimmed off of the prime rib before selling it. This c Learn the best way to cook a succulent ribeye cap steak with our step-by-step guide. Dress steaks with grass fed Kerrygold butter and enjoy! Set smoker temp to 200ºF. Do I need to let the steak come to room temperature before cooking? Yes, it’s important to let the steak come to room temperature before cooking to ensure it cooks evenly. 225 on the smoker for 6. Cold meat smokes unevenly, leading to less-than-ideal results.  Remove it 3 to 5 degrees before your Season Ribeye Cap Steak with Kosher Salt 1 hour before you put on to smoker at 250 degrees. Meanwhile, set your Traeger to "High" or about 450 degrees. (Remove excess fat and sinew) Drizzle the outside of the whole ribeye with olive oil on Bought some prime ribeye cap steaks from Costco. Wipe any salt off with paper towels. At 125 internal temp, remove the steaks and place on a wire rack with a baking sheet under it. Before grilling, take your meat out of the fridge. Keeping the max high temperature at 350°F will also prevent the ribeye cap from overcooking. Once the smoker has come to temperature, put the steaks on the grill with the fat cap facing the hot spot. Smoked Butternut Squash . You can't beat a good beef and a whole slow-smoked ribeye definetly a fantastic choice! Place the roast inside the smoker and smoke it until it reaches an internal temperature of 140 to 145°F (60 to 63°C), which should be about 3 to Remove the top vent cap and let them cook for about two to three minutes. You need to have spaces between your coals and the vents wide open Ribeye cap - slow smoked it to an internal temp of 115°, then seared to 135°. With its tender, juicy meat and smoky flavor, this dish is perfect for any barbecue or special occasion. I use a digital probe thermometer to monitor the temp . Let steaks rest for 15 minutes on the counter to come up to room temperature. While the roast marinates, prepare the smoker. Pan-searing a ribeye cap in my trusty cast iron skillet is one of my favorite alternatives to grilling. Then the butcher rolls it, ties it, and slices it into ribeye cap steaks. Remove after both sides have been seared and serve . Rare: 120 to 125 degrees Fahrenheit; Medium Rare: 130 to 135 degrees Fahrenheit; Medium: 140 to 145 degrees Fahrenheit; Medium Well: 150 to So let's flip this fat cap side up and then we're heading right outside to that preheated smoker to 225 degrees. Count on about 8 ounces pre-cooked weight per person. And then right next to it were just the leftover To achieve a well-rendered fat cap and a beautiful sear on the outside of the ribeye roast, increase the temperature to around 450°F towards the end of the cooking process. For me, Whole Ribeye needs to cook to an internal temperature of 125-130 degrees. Finish by Searing off on a Very Hot Pan until you develop nice crust. Let it rest for 2 hours wrapped in foil. Regardless of its name, it all comes from the same spot: the rib primal area of the animal, which sits under and lends its support to the backbone. Reserve 1/3 for later. Cook steaks until they reach an internal The Importance Of Bringing Meat To Room Temperature. Once the smoker is ready, place the pan of steaks right on the grate and let the smoking commence. The taste isn't going to be too great, either. More posts you may like 5. Grill for about 2 minutes per side to get a nice crust. Next increase the smoker temperature to 450F. Was juicy! Related Topics Just last week I was at Costco and saw these prime Ribeye Cap steaks for $19. It has a built-in temperature gauge, a push-button for ignition for easy lighting, and a durable build. The ideal internal temperature for a smoked beef ribeye roast will depend on your preferred level of doneness. This specialty cut from a ribeye roast is tender and flavorful, and is elevated by the hardwood taste of a Traeger Grill. Once the smoker has reached the proper Smoked Ribeye Roast; Prime Rib Rub; Salt Encrusted Prime Rib; Search for: Search. Cook the top sirloin to 143 degrees internal temperature, which takes about 45 minutes, depending on the size of the sirloin. Allow it to preheat for at least 15-20 minutes. Give it a 30-minute rest so it warms up a bit. Place the steaks directly on the grill grate, and smoke for 30 to 45 minutes until the internal temperature reaches 120˚F. Step 2: Preparing the Smoker. Was juicy! The ideal temperature for your ribeye roast depends on your preferred level of doneness. 4. Step 3: Prepare the Smoker. 8 pound boneless ribeye roast; 1 ½ tablespoons sea salt; 1 tablespoon black pepper parsley, and garlic. This recipe combines the rich flavors of gochujang and miso bbq sauce with the expert touch of grilling on a Yoder Smokers YS640s Pellet Grill, promising a mouthwatering fusion of You don't need much to prepare this Smoked Ribeye. 4. 225 ˚F / 107 ˚C. Let the roast rest for 15-20 minutes. Allowing your ribeye roast to rest at room temperature is crucial. For the best tasting smoked steaks, you first need a good base. Get Help. 5 hours, internal temp hit 135. 2C-115. Put your steak in the smoker, and let it smoke until the internal temperature is 100-110 degrees. However, other methods such as reverse searing, cooking sous vide, or pan-frying can Set up your smoker for indirect heat at about 225°F. Pull the steaks when the internal temperature reaches 130 degrees. Open it up. Aim for 1 to 1. This will ensure that the steak is cooked to perfection while still retaining its These succulent seared Ribeye Cap Steaks {Spinalis Steak} will be the most tender cut of meat you will ever grill in just 10 minutes. For a rare roast, aim for an internal temperature of 125-130 degrees Fahrenheit. I always select steaks with large ribeye caps, because they’re more flavorful. Then, when the Smoked Ribeye, for the tastiest, most tender ribeyes you will ever have! Easy to do and extra delicious, perfect everytime! Once your smoker is at temperature, place ribeyes in smoker. If you're working with a thicker cut of meat - 2" plus in thickness - you'll want to take the internal temperature up to 125 degrees. Get the recipe Smoked Rosemary Ribeye Cap Steaks Preheat your oven to 400°F for the perfect cooking temperature for the ribeye cap steak. It’s got coarse salt, coarse pepper, and garlic – all the things a good rib roast needs. For an extra layer of flavor, add a mix Here are the target internal temperatures for various levels of doneness: Rare: 125 degrees F; Medium Rare: 135 degrees F; Medium: 145 degrees F ; Medium Well: 155 degrees F; Well Done: 160 degrees F; Pull the ribeyes out of the refrigerator. ; Roll it in plastic wrap to make a log, then chill it. (optional) Preheat Traeger Grills or Pitt Boss, Masterbuilt, or whatever pellet grill you’re using to 200 degrees F. The meat will take the most smoke during the first The best temperature to cook a ribeye cap steak will depend on your personal preference. Ingredients. Chef Billy Parisi shares his smoked prime rib recipe with us off his YS640S pellet smoker and it's out of this world. I use my iGrill 2 to monitor the internal temperature of the Ribeye during this part of the cook. It’s precisely what you want. The butcher cuts away the entire cap from a whole ribeye. When you’re ready to begin the cook, set the smoker to 225 degrees. Ribeye cap steak comes from the top rib section of the beef. Remove the roast from the smoker and tent it loosely with aluminum foil. For good reason, rib-eyes are the favorite steaks of many a discriminating meat eater. When the steaks reached an internal temperature of 110°F, I transferred them to I always let my ribeye cap rest for about 5-10 minutes after grilling to make sure all those juices are locked in. Apply olive oil to all sides, and ground pepper, rubbing it into the meat. This will take around 15-20 minutes. Oil: Either olive oil or another type of vegetable oil will Detailed recipe steps. Regardless of your method, you should cook your ribeye steak to an internal temperature of 132 degrees Fahrenheit to get that perfect medium-rare. 6. adding extra to the fat cap. One of the best smokers on the market today is the Masterbuilt MB20052318 MPS 230S Propane Smoker, 30“. Let it resttwice: About 45 minutes before cooking, salt the roast and let it rest at room temperature. It’s important to leave some fat as 3 Ribeye Cap Steaks; 3 Large mushroom caps; 2 Baby Bok Choy cut in half. You might want to set the temp a bit higher if it’s cold or windy outside, or if you know the smoker runs on the cooler side. Olive oil ; Montreal Steak Seasoning – I love using this blend. This way I’m not opening the cooker during the cooking process. For a medium-rare roast, aim for 135-140 degrees Fahrenheit. Learn to make a perfectly smoked and seared Tomahawk ribeye steak with this foolproof reverse-sear method. 1 Large baking potato; 1 Stick whole unsalted butter; 1 Tablespoon Sour Cream Place the seasoned ribeye on a baking sheet with a rack then place into the smoker, fat cap side up. Remove the roast when it’s about 8 degrees away from your target temperature. 5-inch-thick steaks for best results, and always check the internal temperature. By steering clear of these pitfalls, I can take my ribeye cap to restaurant-quality perfection every time. 5 – 4 hours: For Turkey breast smoking at around 300 °F, you’re looking at about 25 minutes per-pound smoking time. Smoked this ribeye cap steak for about an hour then seared it. After smoking, give the roast another 10-15 minutes to rest before slicing, keeping it Smoke adds flavor and acts like a reverse sear drying out the outside. Importance of Resting Resting allows juices to redistribute, ensuring a juicier steak. Jump to Recipe Print Recipe. Smoker Temp Finished Internal Temp Time required; 275 – 325 °F: 165 °F: 2. The amount of time it takes to cook a ribeye steak depends on the thickness of the steak, and the temperature at which you’re cooking it. Searing a Reverse Seared Ribeye Whole ribeye: 225 – 250°F: 135°F for Medium: 25 minutes/lb: Tenderloin: 225 – 250°F: 130 – 140°F: 2 ½ – 3 hours: Tri-tip: 225 – 250°F: 130 – 140°F: 2 – 3 hours: Place one probe slightly raised off the grill, close to where the meat is sitting, to get an accurate smoker temperature for where you meat is actually cooking Step 2: Smoking The Ribeye & Making The Sauce. I've tried different levels of smoke on previous A5 (definitely better with smoke - a lot better, then without) and taking it up to around 110F (where I normally pull off a normal reverse sear) is a bit too much, so pull around 85F from fridge (about 40 mins in 220F smoker). chips. Basically, it’s a 4-inch by 12-inch piece of flap meat. We prepped Here are the main tips to follow for a fantastic smoked ribeye: Choose a Good Cut of Meat. This recipe takes 3-4 hours, depending on the size of the roast. ; Slice into coins to top each steak. Resting the Steak. The prime rib roast is about to be seared for a finish, so don’t worry. If your smoker uses a water pan, fill it up. A little more if at 275 °F, a little less if at 325 °F. To do this, turn A ribeye roast, sometimes called a boneless prime rib or boneless rib roast. When cooking beef, I like to use cherry wood, but any hardwood is great for this cut of beef. Preheat your smoker to a temperature of around 225°F (107°C). Ribeye roast – Cap on or cap off. Remove whole ribeye roast from packaging and trim. We are going to cover: I run my smoker for this cook at 275 degrees, but up to 300 degrees is acceptable. If the smoker temperature up and down around two twenty-five. To achieve the perfect ribeye, know the internal temperature for your desired doneness: Rare: 120°F to 125°F (about 4-6 minutes per side) Medium Rare: These smoked ribeye cap steaks come from that strip of meat that surrounds the eye of the ribeye and is often trimmed off of the prime rib before selling it. Just salt, pepper and Pecan bisquettes. Rest for 10 minutes. Target Temperatures for Ribeye Cap Steak Aim for 130°F for medium-rare. Ribeye cap - slow smoked it to an internal temp of 115°, then seared to 135°. *After being removed from the smoker, the meat will continue to cook, with the internal Smoked Wagyu Ribeye Steak By manthatscooking September 17, 2018 August 16, 2022 Beef, Steak. Now pour all of the delicious melted, herb and garlic butter all over those steaks while resting. Once the steaks Smoke the ribeye caps for about an hour or until the internal temperature on each reaches 135°F 4. Here are the recommended temperatures for each level of doneness: Rare: 120–125°F; Medium Rare: 130–135°F; Medium: 140–145°F; Add the butter, crushed garlic and thyme to the skillet. Smoke over Hickory wood until internal temp of 115. However, most people prefer to cook ribeye cap steak to medium-rare or medium, which is between 130-140 degrees Fahrenheit. 5 to 2 hours Tips For Making The Best Smoked Ribeye Roast. The cap portion of a rib-eye features exquisite marbling that results in a tender steak that melts in your mouth like butter. Smoker Temperature: 225°F 107°C Cook Time: 8-10 hrs Safe Finished Meat Temperature: 145°F 63°C Rosemary ribeye cap steak, Reverse seared ribeyes, Smoked ribeye, Smoked flat-iron steaks, Tomahawk steaks, Smoked top sirloin steak Prime Rib (Standing Rib Roast) Smoker Temperature: 225°F 107°C This recipe for smoked ribeye roast on a pellet grill is guaranteed to satisfy all of your carnivorous cravings. we The ribeye cap (which is technically called the Spinalis Dorsi) is cut away and then rolled to produce the spinalis steak. Let the butter melt, then place the steaks on the far side of the skillet away from the handle. Related Topics Generally, this temperature requires the cooker to be completely cleaned out with fresh coals that are lumpy enough to allow for great airflow. Remove from the grill and set aside to rest. In fact, som Time depends on thickness of steak. 99/lb. 6C). Allow it to smoke undisturbed. In this video We smoke the ribeye cap then I remove the rib rack, trim off most of the fat cap, and separate the rib cap from the ribeye. Aim for specific internal temperatures based on your desired doneness: Rare: 120°F to 125°F; Medium-Rare: 130°F to 135°F; Medium: 140°F to 145°F; Medium-Well: 150°F to 155°F; Well-Done: 160°F and above; Use a Spinalis Steak Recipe - Ribeye Cap Steaks grilled to Medium-RareWHAT MALCOM USED IN THIS RECIPE:- Killer Hogs AP Seasoning http://bit. While the steaks rest, start making the garlic Ribeye Steak Internal Temperatures. The boneless ribeye roast is what ribeye steaks are cut from. And you slowly bring the internal temperature of your meat up while smoking, until the internal temperature of Ribeye Steaks: For this recipe, use two boneless ribeye steaks cut about 1-1/4-inch thick. Go for cheap ribeye steaks and you will end up with a stringy and unappealing texture. Ideally use a temperature probe so you don't have to keep opening the smoke to check on them. 4-6 Ribeye cap steaks; 6-8 sprigs of fresh rosemary; The Ribeye Cap, or Spinalis Dorsi, is renowned for its tenderness and intense marbling, making it a favorite among steak enthusiasts. Use an instant-read meat thermometer to check for doneness and avoid overcooking the steak. Should I rest ribeye cap steak after cooking? Yes, resting ribeye cap steak for 5 to 10 minutes after cooking is essential. Let the meat rest for 20 – 30 minutes before slicing. It is generally recommended to leave the fat cap on the beef ribeye roast while smoking First, place the ribeye cap steaks on the direct side. Its becoming more readily available. Unlocking the Culinary Magic: Mastering the Ribeye Cap Steak Ahh, the ribeye cap steak - a true delicacy that melts in your mouth with each savory bite. For a medium rare, pull the steaks off the grill at an internal temperature of 120 degrees. Place the roast in the smoker, making sure the ribeye cap is facing away from the direct heat to ensure it doesn’t overcook. Combine 1/4 cup of softened butter with 2 minced cloves of garlic. Rare: 117-120°F; Medium-Rare: 125-128°F; Allow the smoked prime rib to rest for 15 minutes. Renowned for its tenderness and intense marbling, making it a favorite among steak enthusiasts. Fast to Smoke. How long does it take to cook a ribeye cap steak? The cooking time for a ribeye cap steak will depend on the thickness of the steak Prepare smoker for indirect cooking at 275°F using post oak wood for smoke flavor. Dry brined with some steak seasoning overnight. Pan-Searing. com (706)-922-0890 Mon - Fri 9am - 7pm ET Sat 9am - 3pm ET; Submit a Ticket 24/7 Then added CBP and garlic before going on the smoker. This will ensure the grill is at the proper temperature for cooking the roast. I actually wanted it to cook longer to render more of the fat, so maybe 200 F next time. It's all about airflow to get the high temps. After it is up to temperature, place the ribeye cap steaks on the skillet and let them sear for three minutes on each side. Make sure that it’s in the same position with the ribeye cap facing away from direct heat. Smoke it. When smoking and reverse searing, that could take about 50 minutes since it’s cooking at a lower We level up Ribeye Cap into an unforgettable dining experience. Check for temperature. This cut of steak goes by a lot of different names, so it’s possible that you’ve heard it referred to as rib eye cap steak, prime rib cap, Wagyu rib steak, or its Latin name, spinalis dorsi. For a ribeye cap, you'll want to aim for an internal temperature of around 130-135°F for medium-rare, 140-145°F for medium, and 150-155°F for medium-well. For rare, aim for 120-130 °F internally. and that's absolutely how this brilliant ribeye cap should be served Reply reply More replies [deleted] • If you have a smoker. Once 130 is reached remove from heat and slice Make sure to keep your smoker temp stable, and then away you go! Turkey Breast. Next, move to the indirect side to get the meat to the desired temperature. The ideal temperature for the steak is 100°F (63 °C) so set that on the temperature alarm and close the Ribeye cap steaks, also known as the spinalis dorsi muscle, is slow roasted in the oven and seared to finish on a cast iron griddle in the Weber gas grill. For a full list of ingredients and instructions, please scroll down to the recipe at the bottom of this page. Once the smoke went to TBS, I added the steaks. Your target temperature to remove it will be 100°F for rare, or 110°F for medium-rare. Today, we are smoking a ribeye roast whole and then slicing and serving it like a delicious prime rib. When the smoker reaches 150 degrees, put the steaks on. Place 2 steaks per rack and use the middle 3 racks locations. Once the smoker is up to temperature, place the rib roast on the pit and insert a probe thermometer into the center for monitoring internal temperature. This means choosing the right ribeye steaks. Smoked in my pellet smoker at 225 F til the internal temp reached 120 F which only took 1 hour. For smoking, it is recommended to use hardwood chunks or chips such as hickory, mesquite, or oak, as they impart a delicious smoky flavor to Increase the temperature to 450°F and place the roast back on the smoker. Notes: The best way to cook a ribeye cap steak is to use a smoker or grill it over direct heat. This simple step helps the meat cook evenly, enhancing its Remove from the smoker: Once your smoked ribeye reaches the desired internal temperature, carefully remove it from the smoker and place it on a cutting board. This will take a few minutes to reach temperature, and while this Cooking times for ribeye cap steak at 400°F vary from 4 to 11 minutes per side, depending on the thickness and desired doneness. Then I had a bucket of Wagyu beef tallow that I used to pan fry Ribeye Cap: Known for its tenderness and flavor, this is the outer muscle of the ribeye, often regarded as a delicacy. Allow it to rest for about 10 to 15 minutes. Ribeye cap steak is best cooked to an internal temperature of 130°F for medium-rare or 140°F for medium. The cap steak just so happens to be one of my favorite steaks. Seasoned with Yoder Smokers Beef Rub and grilled to perfection on a Yoder Smokers YS640S Pellet Grill, each steak I call this my no-fail method because the initial lower-temperature smoking creates a base temperature, which will protect it when it reaches higher internal and external temperatures. Take off bbq and rest it til temp is about 130 for medium rare. Smoker Temp: 225 – 450°F; Meat Finish Temp: 130°F; Recommended Wood: Pecan/Cherry; What You'll Need. The rib rack can be smoked and makes a fine meal for two. This process ensures even For optimal flavor, use Super Smoke if available. Adjust the temperature of your smoker to 500°F (or the maximum temperature your grill will reach as long as it’s at least 400°F). Smoked Ribeye Temperature. 2C). Traeger's Reverse Seared Ribeye Cap Steak recipe is a great way to try a new cut of steak on a Traeger Wood Pellet Grill. What Temperature do you Reverse Sear Ribeye? First we get the smoker preheated to 225 degrees (F). Place the Prime Rib in the smoker and watch the temperature to make sure it maintains at 225 to 250 degrees F for the entirety of the cooking time. Begin checking the internal temperature of the meat at around 1. For a medium-rare steak, aim for an internal temperature of 135-140°F, while a medium steak should reach 145-150°F. Even if it Roast at 250 to instant read temp of 118. Flip the steaks and recheck in two minutes. Bring the steak to room temperature: Allow the steak to sit at room temperature for 30 minutes to What is the recommended internal temperature for a medium-rare ribeye cap steak? For a perfect medium-rare ribeye cap steak, the recommended internal temperature is around 130-135°F (54-57°C). imgur. Set the alarm for 125⁰ and let the roast smoke. It comes from the outer rim of the prime rib roast, a muscle known as the spinalis dorsi, and it is beyond anything you’ve tried before. In fact, a ribeye roast is just a prime rib with the rib bones removed. This prime ribeye cap steak recipe is perfect for a Smoked Blue Cheese Mushroom Sauce. Let the meat rest before slicing. When the internal temperature reaches 120 degrees F, remove the ribeye roast from the smoker and cover in tin foil. If I want steaks, I slice the ribeye into 2-inch thick hunks perfect for The ideal temperature for cooking a whole cowboy ribeye steak is between 225 and 240 degrees Fahrenheit (107. Let the steak sit out for at least 30 minutes before cooking. 2. Preheat over to 500 and sear it (bottom rack!!!) for To make a simple compound butter for BBQ Cap Steaks. While the ribeyes are on the smoke, mix all the ingredients for the compound butter thoroughly and cover, but leave at Set your grill to a temperature of 225°F (107°C) for a slow cook or 450°F (232°C) for a quicker sear. and smoke for 30 to 45 minutes until the internal temperature reaches 120˚F. This usually takes around an hour. Add 1-2 cups of hickory wood chips to the smoker and close the door or lid tightly. ly/TheAPRub- Killer Hog Remove from heat at this temperature: Final cooked temperature: Rare: 48ºC / 118ºF: 50ºC / 120ºF: Medium Rare: 52ºC / 125ºF: 54ºC / 130ºF: Medium: 58ºC / 136ºF The ribeye cap is the jewel in the crown of the king of steaks - an unmatched balance of tenderness, flavor, and ease of cooking that perhaps ranks as the greatest cut of meat on the whole cow, yet it's not the most common cut to find! Also known as the rib cap or spinalis dorsi, if you are lucky enough to find it, don't hesitate to try it out. Use a meat thermometer to check the internal temperature. Ribeye Cap should not reach a temp of over 130 degrees. That’s a lot, but it includes the bones. They are cut into 1 1/2 strips and they are rolled up and tied with butcher string. I sat back and enjoyed a beer or two until they came up to temp. I typically have the dome temperature in the grill reading between 350-400 degrees F during this part of the process. Increase the grill Season Ribeye Cap Steak with Kosher Salt 1 hour before you put on to smoker at 250 degrees. I smoked them at 250 until they hit 110IT, pulled them off and opened the Prime Ribeye Cap Steak is usually just for fancy steakhouses and restaurants. I also like to cut off the spinalis (ribeye cap) and cut that into chunks. I started 3/4 of a chimney of KBB, added that to the smoker when it was almost all going. ; How To Make Grilled Cap Steaks On a Charcoal Grill. Insert the temperature probe into the thickest part. Live Chat Mon - Fri 9am - 7pm ET Sat 9am - 3pm ET; Email Support@recteq. This is my favorite To ensure that the ribeye steak is cooked to perfection, use a meat thermometer to check the internal temperature. Start by preheating the food smoker to a temperature near 225 degrees Fahrenheit (107. . While it is slower than the grill or skillet, the ribeye is really fast for smoked meat, finishing in 25-30 minutes. Trim the prime rib roast fat cap of any unwanted fat. rolled into a tight roulade, and sliced into individual steaks for a unique presentation. 3. Smoked Rib-Eyes with Bourbon Butter. This cut can be challenging to find because it isolates the best, most flavorful part of the ribeye and prime rib cuts. rttbtnk ffdcp bohpbhf fxczd tvwx ulfwin gdrqxrok wcpv igwta dfwrx