A smoked ribeye steak is fantastic! You can still cook it to med-rare or med, but you get that bit of smoke flavor. I've done them low and slow, 225-250, and it works great. Boneless ribeye roast is really good smoked low and slow. Since it is so thick, the rub doesn't penetrate very deep. A good dose of k.salt, blk pepper, garlic pwdr, thyme, rosemary, and a little heat of some kind like Tony C's or just cayenne works great. Or fav is just rub w/some worchest(or dales steak marinade), k.salt, blk pepper, tony c's, then another layer of blk pepper. The best time to eat is after it rests', as your cutting, or the next day(better smoke flavor, imo). But, that is just our opinion.
I smoke/grill all yr cause my smokers and grill is in my shop, out of the wind, snow, rain, and the shop is heated. Yep, I'm a Nancy.
I smoke/grill all yr cause my smokers and grill is in my shop, out of the wind, snow, rain, and the shop is heated. Yep, I'm a Nancy.