Boneless Beef Ribeye 3" Thick
Total time
Author: J Mahlmann
Recipe type: Smoker Cooker
Cuisine: BBQ
Serves: 2
- 1 or more 3" thick bonless beef ribeye steaks
- RUB
- 3 tablespoon coarsely ground black pepper
- 1 tablespoon granulated white sugar
- 1 tablespoon onion powder
- 2 teaspoons mustard powder
- 2 teaspoons garlic powder
- 2 teaspoons chili or ancho powder
- 1 teaspoon chipotle or cayenne powder
- Dry Brine your ribeye with Kosher salt 1 to 24 hours prior to smoking.
- Apply the Meathead Big Bad Beef Rub
- Smoke on your smoker cooker at 275 degrees Fahrenheit
- For MEDIUM (still pink on the inside) Smoke approximately 2 hours for an internal temperature of 155F
Recipe by Lang BBQ Smokers Recipe Blog at https://www.langbbqsmokers.com/blog/smoked-boneless-beef-ribeye-3-thick/
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