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Smoked Rib Steak

post #1 of 10
Thread Starter 

Hiya,

Diggin' around my pit freezer I came across a wayward pack of Rib Steak that had migrated to the lower depths in an attempt to avoid being devoured. So I quickly hatched a plan...bilbo's rub for  a few hours......smoke to an IT of 115F, foil rest for an hour and sear on the grill. Here's a couple of pics;

 

Rubbed and ready for the smoker

 

In the smoker

 

 

Pulled at IT 115

 

 

Finished on the grill

 

And the finished product....cooked to our liking, juicy and tender...Served with smoked/stuffed russets and bacon/garlic sauteed broccoli

 

 

This is the first time i've tried to smoke a steak...although the steak was good, it could've done with more smoke. I was running the smoker at 225F which only gave it about 1.5hrs or smoke. Maybe next time i'll run a little lower to get a longer smoke time.

Thanks for looking

post #2 of 10

It looks good. I run my smoker lower with lots of smoke. Let it smoke almost 4 hours then on a screaming hot grill 700°  or higher.

Happy smoken.

David

post #3 of 10

Between that steak and the potato, you obviously ate well. Great cook!

 

Disco

post #4 of 10
Quote:
Originally Posted by themule69 View Post
 

It looks good. I run my smoker lower with lots of smoke. Let it smoke almost 4 hours then on a screaming hot grill 700°  or higher.

Happy smoken.

David

 

 

^^^^^^^^^^What he said.^^^^^^^^^

 

 

Your plate looks Real Good !!!Thumbs Up

 

 

Bear

post #5 of 10

Looks great!  Just a question, though.  Are these rib eye steaks?  I'm not familiar with the term rib steaks.

post #6 of 10

Realy a nice job on the steak!!! Also on your  sides!!! AJBert---a rib eye steak is boneless and a rib steak has a bone. Rib steaks are also called semi-boneless rib steaks at times. All are from the same cut, one is boneless and one is bone-in. Reinhard

post #7 of 10

Great looking steaks and what a meal!  Well done!

post #8 of 10
Thread Starter 

Thanks for the feed back guys. I'll definitely try to slow it down next time, if I can. My cheapo Brinkman propane smoker runs above 200 on it's lowest setting! I've already cut an additional vent into the top which helped a little. I've got room to add another two vents. I mostly cold smoke so i wasn't thinking about heat control at the time. In hind sight I should've got the electric.

 

 

 

Quote:

Originally Posted by AJBert View Post
 

Looks great!  Just a question, though.  Are these rib eye steaks?  I'm not familiar with the term rib steaks.

 

AJBert...they are basically the same cut...In the US, Rib Steaks have a bone in...Rib Eye dont. In Australia Rib Eye has the bone in and the same cut with no bone is called a Scotch Fillet. I'm sure there are many more variations country to country, or even state to state.

post #9 of 10

Hi Dingo...that looks delicious!  One of my favorites!  Very nicely done...Thumbs Up

 

Red

post #10 of 10

very nice!

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