attempting to smoke some ribeyes.....

[gnarlykaw]

I haven't been around much lately, been dealing with a new granddaughter, and the covid bullsh&# im healthy, haven't got it!

anyway, I'm trying this out in a fairly new masterbilt propane box. I think I have used it like three times since i got it. My plan is to smoke them up to about 135IT? then pull them off, and throw them in a iron skillet on the grill. ( I got Baked potatoes going on the grill) Its my first time searing a steak like this. I'm more comfortable cooking with firewood! I have an Amazn smoker tray going in the box as well. Box temp is around 200....
This is all being done at the Covid bugout lakehouse! I left my wife to deal with the granddaughter. I have health issues, and we have 8 cases in the county I'm in..

 

[smokerjim]

sounds like it's going to be a tasty meal.

 

[Brokenhandle]

Sounds like a tasty meal! But gotta have pics to drool over. Depending on how you like your steak done I would pull it around 125 then quick sear should get you medium rare. But if want more done then your plan works

Ryan

 

[jcam222]

Sounds tasty and stay safe!! Like Brokenhandle said if you like your finish at least somewhat pink you may want to pull to sear at 125F

 

[gnarlykaw]

You are absolutely right! Since were all in this wonderful Covid quarantine junk, I am at our quarantine house in the country. I got bored and had a buddy come over and had these ribeyes and thought let’s cook these different. I heard about this reversed smoke searing method and thought wow wouldn’t a ribeye taste awesome if it was smoked. So I went ahead and smoked them to an internal temperature of 130 and then took them out and threw them in a cast-iron skillet with a little bit of butter on the Weber gas grill at about three minutes aside and they were absolutely gorgeous! This is an entire new game changer for barbecue!
At this point in time, I don’t think I’ll ever barbecue anything again without smoking it first!

 

[chopsaw]

Yeah , ribeye steaks smoked then seared are fantastic . I pull mine at 120 , then over hot coals . Just depends on how you like them .

 

[blowin smoke]

Imma help you out here OP this thread needed some substance... you know some pictures.
So just happens to be a subject I've been working on. What I do is, preheat the ole Pit Boss Copperhead vertical to 275 (250 was too slow, wife gets impatient) throw a good rib eye on there and bring it to a 105IT. Pull it off and let it rest 5-10 mins. While getting the StaubelStone Steelman (its propane... shoot me) as hot as possible. Throw the steak on the grill and quarter turn maybe 2 mins a side or less. And you get perfect medium rare edge to edge red, no gray meat. It's a thing of beauty.


Here we have a few pics the first is a New York Strip just coming off the smoker.


Check her out as she rests

A couple of ribeyes on the grill

 

[gnarlykaw]

Mine looked like that! Lol. I’m sorry for no pics, I just didn’t know how the outcome
Was going
To be, so I spared myself the embarrassment....

 

[gary s]

Looks Tasty to me Nice Job

Gary