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Smoked Whole Ribeye
Introduce
Chef :
jason williamsSmoked Whole Ribeye
Made for our 15th anniversary and couldn't have been happier! Perfect for slicing thin for sandwiches or cut thick for steak sized pieces. So amazingly tender and great beef flavor will be having again.
Cooking instructions
* Step 1
Take the ribeye out of the frig and light the charcoal in the smoker.
* Step 2
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.
* Step 3
Coat the entire ribeye in olive oil.
* Step 4
Lightly coat all sides with the sazon.
* Step 5
Cover with the Montreal seasoning. This will give it beautiful flavor and a nice crust.
* Step 6
Once the smoker hits 275° put the ribeye on. I use an upright barrel smoker with a water pan.
* Step 7
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.
* Step 8
Do not let the Internal temp get above 130°
* Step 9
Once it hits 125° take off, wrap in foil and stash in a dry cooler for a minimum 1 hour.
* Step 10
Slice and save all the drippings to serve over the top.
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