I'm in the process of moving, so haven't had a ton of time for the smoker lately. This has pretty much ruled out any long cooks, but when I saw $6 for a bone-in ribeye I knew I had time for that. It was thin for a bone-in cut, so I thought I'd try a new marinade.
I marinated it with jarred Korean BBQ/Bulgogi sauce (like Korean teriyaki) along with some garlic powder and a good amount of black pepper. Smoked on my Camp Chef on the High Smoke setting at 220 until it reached 115 IT. Then I did a hard sear on the sear box (preheated of course). I heavily oiled the cast iron grates and let that burn off so that the sugary marinade wouldn't stick too bad to the grates for the sear. A few minutes later I had a gorgeous looking ribeye that tasted every bit as good as it looked. I'll definitely be trying this again.
I marinated it with jarred Korean BBQ/Bulgogi sauce (like Korean teriyaki) along with some garlic powder and a good amount of black pepper. Smoked on my Camp Chef on the High Smoke setting at 220 until it reached 115 IT. Then I did a hard sear on the sear box (preheated of course). I heavily oiled the cast iron grates and let that burn off so that the sugary marinade wouldn't stick too bad to the grates for the sear. A few minutes later I had a gorgeous looking ribeye that tasted every bit as good as it looked. I'll definitely be trying this again.