I was at a local butcher the other day and low and behold I found some ribeyes with out the big eye of fat. My preferred steak wasn’t cut yet so I went with the ribeye. I am assuming that they were cut closer to the loin resulting in less fat and a better chew like a strip steak. I seasoned the steaks with Three Little Pigs Texas Beef rub. I left the steaks uncovered in the fridge all day then tossed them in the freezer for roughly 40 minutes while the smoker was set up and the dog was walked. Smoked about an hour with KBB and pecan, then seared over KBB. These were much better then others I have had in the past and were served with mushrooms, other sides were fresh sweet corn and roasted asparagus.
