There's just something about a big ol' ribeye steak with a handle that brings out the true carnivore in us! These smoked bone-in ribeye steaks are smoked to almost done then seared on a very hot grill for a perfect finish.

Facebook
Twitter
Instagram
Pinterest
Feed
Helpful Information
  • Prep Time: 5 minutes
  • Cook Time: 1-2 hours
  • Smoker Temp: 220°F
  • Meat Finish Temp: 135°F (medium rare)
  • Recommended Wood: Cherry
What You'll Need
  • Bone-in Ribeye Steaks (¾ to 1 lb per person)
  • Olive oil
  • Jeff's Texas style rub recipe (purchase recipes here)

Get the Recipes for Jeff's Rub and Sauce


recipe-ad-rubI used my Texas style rub recipe to bring out the naturally rich flavor that is already present in these delicious ribeye steaks. Unlike the Original rub, the Texas rub does not have any sugar and most folks say it is the bomb on beef and seafood (I humbly agree). By the way, it is included free when you order the original rub recipe.

promise you'll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don't pay!

Reasons to buy: Support the newsletter and the website | Own “the recipes” | Get the email newsletter 100% AD FREE from now on | Includes the Texas style rub recipe

Order the Recipes for Jeff's Rub and Sauce

Step 1: Season Steak(s)

Place the ribeye steaks on a cutting board

Note: This one was just over 2 lbs and was about 3 inches thick. Any size and/or thickness will work but thicker is better in my opinion.

2015-IMG_7710

Drizzle olive oil onto them.

2015-IMG_7711

Use a basting brush to coat the entire piece of meat with the oil.

2015-IMG_7713

Sprinkle a generous amount of Jeff's Texas style rub recipe (purchase recipes here) onto the top, sides and bottom of the steaks.

Note: the Original rub recipe (Jeff's Naked Rib Rub) is also very good on steak and I have used it many times with excellent results.

2015-IMG_7716

Let the steaks sit on the counter for a few minutes while you get the smoker ready. You will notice that within a few minutes, the rub begins to draw some of the moisture out of the meat. The moisture then mixes with the rub ingredients and it creates a paste.

Place the steaks on a Bradley rack or a cookie sheet to make it easy to transport them to and from the smoker.

2015-IMG_7723

Step 2: Smoke 'em up

I used the Landmann propane smoker for this cook but any smoker will work great as long as it can maintain about 220°F.

Set it up for indirect cooking and use the water pan if your smoker was designed with one.

I recommend cherry wood for smoke but any smoking wood will work great for these.

Once the smoker is ready, place the steak right on the smoker grate or if you used the Bradley rack, you can just place the rack right on the smoker grate.

2015-IMG_7725

Keep the heat and smoke going for about any hour or until the internal temperature of the steak reads about 110-115°F.

Step 3: Finish on the Grill (optional but very good)

Once the steaks reach an internal temperature of 110-115°F, place them on an already preheated gas or charcoal grill. The grill needs to be very hot.. the hotter the better in my opinion.

I used the Big Green Egg without the platesetter heated to around 550°F so I could get a good char very quickly.

(If you used the Original rub recipe on these, be careful as it does burn much easier than the Texas style rub recipe due to the sugar content.)

2015-IMG_7727

Keep a close eye on the steaks and do not leave them alone at all. Place them on the hot grill for about 2 minutes then rotate them 90° to get nice looking grill marks.

In 2 more minutes or so, flip them over and do the same thing on that side.

The amount of time it takes to get a good char is completely dependent on the temperature of the grill so it may take more or less than 2 minutes.

As an alternative, you can bring them into the house and place them under the broiler of the oven for this charring step. You will not get the coveted grill marks but you will get a great char and color and because the heat is working on the top of the steak instead of the bottom, you'll be able to easily see when it's had enough and is ready to be flipped over.

Leave the smoker going and if the charring is complete but the steaks are not to your desired doneness, you can easily place them right back in the smoker until the desired temperature is acquired.

Step 4: Rest and Serve

When the ribeye steaks have reached your desired level of doneness (I recommend medium rare or 135°F for best flavor, tenderness and juiciness), lay them on the cutting board and cover loosely with a foil pan or piece of foil to allow them to rest for 10 minutes.

2015-IMG_7731

During the resting period, the juices in the steak will settle down and redistribute throughout the meat. The meat will also raise a few degrees in temperature.

2015-IMG_7749

Cut or carve the steak(s) as desired and serve immediately.

You will notice the perfect medium rare all the way from edge to edge and the lovely char on the outside. This process of cooking low and slow then charring the outside over very high heat, as I have described above, is the only way to make that happen.

You can obviously cook them to a higher internal temperature if that's the way you like to eat steak 😉

2015-IMG_7767

Enjoy the perfectly cooked smoked bone-in ribeye steaks!

Get the Digital Recipes for Jeff's Rub and Sauce
**Instant Download!**

Limited Time Website Deal!

Save 20% on Jeff’s Rub Recipes and Sauce Recipe

Use coupon code GIVEJOY during checkout


jeffs-rub-recipe jeffs-sauce-recipe

***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

"Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!" ~Peter S.
"I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while." ~Darwyn B.
"Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!" ~Michelle M.

You see the raving testimonies and you wonder, "Can the recipes really be that good?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

  • You decide you don't like the recipes.. you don't pay!
  • The recipes are absolutely amazing!
  • Once you order, there'll be no more recipe ads in the email version of the newsletter

Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

Limited Time Website Deal!

Save 20% on Jeff’s Rub Recipes and Sauce Recipe

Use coupon code GIVEJOY during checkout


Order the Digital Recipes for Jeff's Rub and Sauce

I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.

Jeff's Smoking Meat Book

smoking-meat-book-cover-275x289The book is full of recipes and contains tons of helpful information as well. Some have even said that "no smoker should be without this book"!

With more than 800 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.

It is a Bestseller in Barbecueing & Grilling books on Amazon.

Amazon | Barnes & Noble | German Edition

Digital versions available via Nook | iTunes | Kindle

Get Almost Anything at Amazon

If you enjoy the newsletter and would like to do something helpful, then..

The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase.

Thank you in advance for using our special link: http://www.smoking-meat.com/amazon

Printable Recipe

Print

Smoked Bone-in Ribeye Steak

There’s just something about a big ol’ ribeye steak with a handle that brings out the true carnivore in us! These smoked bone-in ribeye steaks are smoked to almost done then seared on a very hot grill for a perfect finish.

  • Author:
  • Prep Time: 5 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 mins
  • Yield: 4-6
  • Category: Entree
  • Cuisine: Hot Smoking

Ingredients

  • Bone-in Ribeye Steaks (¾ to 1 lb per person)
  • Olive oil
  • Jeff’s Texas style rub recipe

Instructions

Step 1: Season Steak(s)

  1. Place the ribeye steaks on a cutting board.
  2. Note: This one was just over 2 lbs and was about 3 inches thick. Any size and/or thickness will work but thicker is better in my opinion.
  3. Drizzle olive oil onto them.
  4. Use a basting brush to coat the entire piece of meat with the oil.
  5. Sprinkle a generous amount of Jeff’s Texas style rub recipe onto the top, sides and bottom of the steaks.
  6. Note: the Original rub recipe (Jeff’s Naked Rib Rub) is also very good on steak and I have used it many times with excellent results.
  7. Let the steaks sit on the counter for a few minutes while you get the smoker ready. You will notice that within a few minutes, the rub begins to draw some of the moisture out of the meat. The moisture then mixes with the rub ingredients and it creates a paste.
  8. Place the steaks on a Bradley rack or a cookie sheet to make it easy to transport them to and from the smoker.

Step 2: Smoke ’em up

  1. I used the Landmann propane smoker for this cook but any smoker will work great as long as it can maintain about 220°F.
  2. Set it up for indirect cooking and use the water pan if your smoker was designed with one.
  3. I recommend cherry wood for smoke but any smoking wood will work great for these.
  4. Once the smoker is ready, place the steak right on the smoker grate or if you used the Bradley rack, you can just place the rack right on the smoker grate.
  5. Keep the heat and smoke going for about any hour or until the internal temperature of the steak reads about 110-115°F.

Step 3: Finish on the Grill (optional but very good)

  1. Once the steaks reach an internal temperature of 110-115°F, place them on an already preheated gas or charcoal grill. The grill needs to be very hot.. the hotter the better in my opinion.
  2. Keep a close eye on the steaks and do not leave them alone at all. Place them on the hot grill for about 2 minutes then rotate them 90° to get nice looking grill marks.
  3. In 2 more minutes or so, flip them over and do the same thing on that side.
  4. The amount of time it takes to get a good char is completely dependent on the temperature of the grill so it may take more or less than 2 minutes.
  5. As an alternative, you can bring them into the house and place them under the broiler of the oven for this charring step. You will not get the coveted grill marks but you will get a great char and color and because the heat is working on the top of the steak instead of the bottom, you’ll be able to easily see when it’s had enough and is ready to be flipped over.
  6. Leave the smoker going and if the charring is complete but the steaks are not to your desired doneness, you can easily place them right back in the smoker until the desired temperature is acquired.

Step 4: Rest and Serve

  1. When the ribeye steaks have reached your desired level of doneness (I recommend medium rare or 135°F for best flavor, tenderness and juiciness), lay them on the cutting board and cover loosely with a foil pan or piece of foil to allow them to rest for 10 minutes. During the resting period, the juices in the steak will settle down and redistribute throughout the meat. The meat will also raise a few degrees in temperature.
  2. Cut or carve the steak(s) as desired and serve immediately.
  3. You can obviously cook them to a higher internal temperature if that’s the way you like to eat steak ?
  4. Enjoy the perfectly cooked smoked bone-in ribeye steaks!

 

About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

2 Comments on this article. Feel free to join this conversation.

  1. Donna Elliott November 7, 2015 at 6:37 am - Reply

    Good Morning,
    I am preparing a 4+lb boneless ribeye roast for the smoker. It will not be cut into steaks. How would I smoke it compared to the bone in chops? We prefer med/med rare. I don’t have a real accurate thermometer.Can you suggest a basic time frame to do this? I have a Green MT grill and can hold a temperature pretty well.
    Thank you so much.
    Donna

  2. John King July 16, 2015 at 12:15 pm - Reply

    My smoker is usually burning Hickory wood, any recommended adjustments (i.e. to the rub) if I’d like to try this with my next larger smoking session? I have an offset firebox smoker (Bandera) and considering trying the sear on a grate in the firebox.

Leave A Response