Best way to prep and smoke ribeye?

[MooseSpectacles]

I've never smoked ribeye before and I'm thinking about doing some this weekend, but wasn't sure what the best way to prep and cook it was. Any suggestions you guys can give will be greatly appreciated. Thanks in advance.

 

[TNJAKE]

Tomahawks and Leeks

Morning fellas and non fellas. Felt quite a bit better yesterday so figured getting some beef into my bloodstream would help carry me the rest of the way to getting well. It worked! Had these 2 tomahawks. 3lbs each! I dry brined them in the fridge for 2 hours each side using coarse kosher salt...

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A Few Cooks.......

Morning fellas and non fellas. Few cooks this week and nobody to share with lol. First off a couple 3lb each Certified Piedmontese Tomahawks I got from @tx smoker for Christmas. Rubbed up with Oakridge Bbq Black Ops Onto the smoker at 225 Once they got close to med rare. Hit them with a...

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Maybe a couple ideas here

 

[kruizer]

Are you talking about steak or roast. Either way, I season mine with Montreal steak seasoning nd apply smoke at about 225 degrees until it reaches an internal temp of 110 and then remove and let rest for about 15 minutes and then over a screaming hot grate for 1 to 1 1/2 minutes per side until 125-130 degrees. That will yield a medium rare to rare finish.

 

[MooseSpectacles]

Are you talking about steak or roast. Either way, I season mine with Montreal steak seasoning nd apply smoke at about 225 degrees until it reaches an internal temp of 110 and then remove and let rest for about 15 minutes and then over a screaming hot grate for 1 to 1 1/2 minutes per side until 125-130 degrees. That will yield a medium rare to rare finish.

Sorry,forgot to specify they're boneless steaks.

Thanks for the suggestion

 

[edmonds]

Similar to Kruiser. But instead of Montreal, I dust liberally with only kosher salt for 1 hour at room temp before cooking. Then cook indirect heat at 250-325F with oak (and maybe a bit of mesquite). The lower temp will take longer so will be smokier, and higher temp will be less smokey but may let the beef flavor dominate. With a good ribeye I would go for somewhat less smokiness. Whichever you choose, remove at about 110-115F and let rest for 5-10 minutes, then reverse sear directly over hot coals. If steaks are much less than 1" thick, I would skip smoking with indirect heat and just grill it directly over (hardwood?) coals.