Ribeyes from the Smoker

Discussion in 'Smokin-It Owners' started by wolfpackpilot, Mar 2, 2013.

  1. In they went, 2 by 2...

    Smoked for 2 hours at 170 using mesquite and charcoal.

    When steaks hit 120F I pulled them and immediately placed them on the BroilMaster grill and seared them 2 mins each side.

    Garlic butter and a 10 minutes relaxation covered in foil and it was dinner time. It was the most fabulous piece of meat I've ever cooked. Thanks to Tatyona for the idea. This website is making me the undisputed king of meat on my street. Hahahaha....

    My Smokin-It #3 is quickly gaining ground on my beloved C6 Corvette.

    Bill in Kville
  2. old sarge

    old sarge Master of the Pit ★ Lifetime Premier ★

    Those look right tasty. Nice job!!
  3. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Great Job
  4. Leftovers produced this:

    Bottom bun: Caramelized onions and with mushrooms and bacon bits over thin shaved ribeye... Then topped with blue cheese and baked.

    Top Bun: guacamole mayo, arugula, fresh tomato slice with salt and pepper.

  5. The #2 is gonna make me fat... I know it. What kind of charcoal did you use?
  6. chef willie

    chef willie Master of the Pit OTBS Member

    Jeez....how did I miss this? ribeyes look awesome and whoda thunk leftovers could look so good?
    wolfpackpilot likes this.
  7. I use Cowboy Lump Charcoal... I put 2 large pieces and 2 cups of mesquite wood chips in the box. The chips burned completely, the charcoal was still going when I pulled the steaks.

    I love this smoker, and the possibilities seem endless. Best decision I've made concerning a piece if cooking equipment.

    Next week I'm going to experiment with cold smoking the ribeyes and then letting them dry age for 10-14 days.

    Bill in NC
  8. What's the reasoning behind adding the lump charcoal? Why not just more regular wood chunks?
  9. nycg8r

    nycg8r Newbie

    I believe it is in order to try and get a "smoke ring" which needs some form of combustion etc....If you scan the electric smoker forums there are plenty of posts about it that can explain it a lot better than I can.
  10. For the ribeyes it gives that charcoal flavor!!!

    For the briskets it's all about the smoke ring.

    I don't remember the science behind it, put wood won't produce it. Propane and charcoal will.
  11. smoke happens

    smoke happens Smoking Fanatic

    Looks great, sandwich looks awesome too. I've been thinking about giving the charcoal a try just for S's&G's, you were definitely able to pick up that charcoal flavor even with using mesquite?
  12. I was.... I didnt use a lot of wood.

    It's all trial and error with me. I'm keeping notes on what I do, right and wrong. Haha!

  13. smoke happens

    smoke happens Smoking Fanatic

    Cool beans, I'll give it a shot next go around and see what happens.
  14. jimmybh

    jimmybh Fire Starter

    Yumm!!! Love ribeye. Am inspired to try it.
  15. I know this is an old thread but was hoping to get a reply......

    Hey Wolf, doesn't look like you did any prep on the ribeyes (rub, marinade), did you put them in the smoker straight out of the package? Did you finish them with anything other than searing them on the grill?
    Last edited: Jun 19, 2013
  16. Afratki,

    Sorry for the late response. I've been off line for awhile.

    I didn't do anything to the ribeyes but let them warm to room temp and then put them in the smoker.

    I did salt and pepper them before I threw them on the grill. I get my grill as hot as possible before I put the steaks on. The smoker really infused the meat. I still enjoy doing them this way.
  17. nozzleman

    nozzleman Smoking Fanatic

    Wow those steaks look and sound amazing and ribeye is one of my favorite cuts.   Then I scroll down and read about and view the sandwich and I lost it, drool all on the keyboard.  Nice job.

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