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Smoked Ribeye w/ Reverse Sear & Smoked Peppers

Smoked Ribeye w/ Reverse Sear & Smoked Peppers

by Fan Submission
Ingredients
  • 1/4 cup salt free chili powder
  • 2 teaspoons Hungarian paprika
  • 1 teaspoon cayenne
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt (remove if you use chili powder with salt)
  • Ribeye
Directions
  1. Rub the mean thoroughly and wrap tight in plastic wrap. Place meat in fridge for an hour to let the spices penetrate.
  2. Get the smoker fired up to 225 degrees. Use a combination of hickory and peach or other fruit wood.
  3. While the smoker is settling down, slice three bell peppers of various colors in half, deseed and rinse.
  4. Place the ribeye and peppers on the grate for 45 minutes. At the end of 45 minutes, the ribeye should reach an internal temperature of 120 degrees.
  5. About 15 minutes before the timer is up, fire up the gas or charcoal grill to about 550 degrees.
  6. Remove peppers and ribeye from the smoker once the timer has gone off. Sear both peppers and ribeye quickly (1-2 minutes per side).
  7. When finished, double wrap in foil and allow the ribeye to rest for at least 15 minutes. During the rest, the ribeye will climb to 144 degrees, a perfect medium rare
  8. Serve the ribeye with one of each pepper and sides of choice.
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