Smoked Whole Ribeye. Then take this whole ribeye that you've smoked and let it rest. This is a whole boneless ribeye, rubbed and smoked. A hardwood like Hickory or Oak can be used in moderation but too much smoke will over power the meat.

Smoked Whole Ribeye I plan on injecting it with beef broth and rubbing it down about an hour before. Smoking ribeye steaks does not compromise the flavor. You won't get that charred exterior or grill marks that quick cooking over high heat will give you.

Hey everyone, it's me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, smoked whole ribeye. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Smoked Whole Ribeye is one of the most popular of current trending meals in the world. It's enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Smoked Whole Ribeye is something that I've loved my entire life. They're fine and they look wonderful.

Then take this whole ribeye that you've smoked and let it rest. This is a whole boneless ribeye, rubbed and smoked. A hardwood like Hickory or Oak can be used in moderation but too much smoke will over power the meat.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook smoked whole ribeye using 4 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Smoked Whole Ribeye:

{Get 12 lb of whole boneless choice ribeye.
{Take of LA Preferida Sazon Seasoning.
{Take of Montreal Seasoning.
{Prepare of Olive oil.

Once the smoker is ready, place the steaks on the smoker grate. You can also use a Bradley rack or How to dry brine and reverse sear smoked ribeye steaks. A ribeye steak on a wood pellet grill is one of the best steaks you will ever eat. You don't need much to prepare this Smoked Ribeye.

Instructions to make Smoked Whole Ribeye:

Take the ribeye out of the frig and light the charcoal in the smoker..
Make the Montreal seasoning. Using your favorite store bought brand is fine I just like to reduce the the amount of black pepper and bump up the coriander a bit..
Coat the entire ribeye in olive oil..
Lightly coat all sides with the sazon..
Cover with the Montreal seasoning. This will give it beautiful flavor and a nice crust..
Once the smoker hits 275° put the ribeye on. I use an upright barrel smoker with a water pan..
Cook low for 4ish hours until the internal temp hits 125°. Watch carefully to maintain the temp and add wood chunks as needed. I used pecan wood to not overwhelm with a strong flavor with something like a mesquite..
Do not let the Internal temp get above 130°.
Once it hits 125° take off, wrap in foil and stash in a dry cooler for a minimum 1 hour..
Slice and save all the drippings to serve over the top..

Just salt, pepper and Pecan bisquettes. Discover the magic of the internet at Imgur, a community powered entertainment destination. Lift your spirits with funny jokes, trending memes, entertaining gifs, inspiring stories, viral videos, and so much. About to smoke my first whole rib eye. Checkout my Smoked Tomahawk Steak post.

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