Directions
- Set the smoker to 225°F.
- Place ribeye in an aluminum pan and sprinkle the Pit Boss Chophouse Steak Rub over the top, coating well.
- Place in smoker on the top grates, farthest away from the heat source. Smoke until internal temperature reaches 110°F to 120°F, or for about 45 minutes.
- Remove the ribeye from the smoker and crank up the temperature to 400°F with the Flame Broiler plate open.
- Once fire is visible, place the ribeye over grates and cook each side for 3 minutes to sear.
- After searing, remove the ribeye from the grill and let rest for 5 to 10 minutes.
- Enjoy!
