Last night, I didn't have much time as I have to be on a plane in a few hours this morning, so I didn't want to do a big smoke, but at least wanted to smoke something. I have to say, this could not have come out more perfect! Smoked Ribeye w/ Reverse Sear and Smoked Tri-Color Peppers First, the Rub, which I came up with on the fly, pretty basic: 1/4 Cup Salt Free Chili Powder 2 tsp Hungarian Paprika 1 tsp Cayenne 1/2 tsp Ground White Pepper 1/2 tsp garlic powder 1/2 tsp Onion Powder 1/2 tsp Salt (leave out if using chili powder with salt) Rub the meat thoroughly, and wrap tightly in plastic wrap. Put in fridge for an hour to let the spices penetrate the meat. Get the smoker fired up to 225*, and use a combination of Hickory and Peach (or other fruitwood like apple if you don't have peach) While the smoker is settling down, slice three bell peppers of various colors in half, and seed and rinse. I chose red, yellow, and green. Place the ribeye and peppers on the grate, and set a timer for 45min. At the end of the 45 min, my ribeye was at 120*. PERFECT! About 15 min before the timer is up, fire up a gas grill or charcoal grill to about 550*. Remove peppers and ribeye from smoker once timer has gone off, and sear both peppers and ribeye quickly (1-2 min per side; time will vary with temperature of grill). My ribeye was 138* when I finished the sear. Double wrap the ribeye in foil, and allow to rest at least 15 min. My temperature climbed to 144* during the rest, a perfect medium rare. Serve the Ribeye with one of each color Peppers...and some of the wifes mashed taters (or any other side). Rubbed, wrapped, and into the fridge About ready to go on the smoker. A piece of fat fell off the side, so I threw it on top for flavor. Yeah, that's what I was waiting for!! Finished Smoking After the sear Plated, and ready to serve Slice to show doneness Thanks for Looking!