Simple Way to Prepare Favorite Smoked Whole Ribeye

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, smoked whole ribeye. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Smoked Whole Ribeye is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Smoked Whole Ribeye is something which I have loved my whole life.

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. I plan on injecting it with beef broth and rubbing it down about an hour before.

To begin with this recipe, we have to prepare a few ingredients. You can have smoked whole ribeye using 4 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Smoked Whole Ribeye:

1. Make ready whole boneless choice ribeye
2. Get LA Preferida Sazon Seasoning
3. Prepare Montreal Seasoning
4. Make ready Olive oil

You won't get that charred exterior or grill marks that quick cooking over high heat will give you. You don't need much to prepare this Smoked Ribeye. Just salt, pepper and Pecan bisquettes. Wood smokers will continue smoking the entire time by default.

Steps to make Smoked Whole Ribeye:

1. Take the ribeye out of the frig and light the charcoal in the smoker.
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.
3. Coat the entire ribeye in olive oil.
4. Lightly coat all sides with the sazon.
5. Cover with the Montreal seasoning. This will give it beautiful flavor and a nice crust.
6. Once the smoker hits 275° put the ribeye on. I use an upright barrel smoker with a water pan.
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.
8. Do not let the Internal temp get above 130°
9. Once it hits 125° take off, wrap in foil and stash in a dry cooler for a minimum 1 hour.
10. Slice and save all the drippings to serve over the top.

Just salt, pepper and Pecan bisquettes. Wood smokers will continue smoking the entire time by default. How to dry brine and reverse sear smoked ribeye steaks. This gives you perfect edge-to-edge medium rare with the most beautiful. Discover the magic of the internet at Imgur, a community powered entertainment destination.

So that is going to wrap this up with this exceptional food smoked whole ribeye recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!