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
- Rub the mean thoroughly and wrap tight in plastic wrap. Place meat in fridge for an hour to let the spices penetrate.
- Get the smoker fired up to 225 degrees. Use a combination of hickory and peach or other fruit wood.
- While the smoker is settling down, slice three bell peppers of various colors in half, deseed and rinse.
- 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.
- About 15 minutes before the timer is up, fire up the gas or charcoal grill to about 550 degrees.
- Remove peppers and ribeye from the smoker once the timer has gone off. Sear both peppers and ribeye quickly (1-2 minutes per side).
- 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
- Serve the ribeye with one of each pepper and sides of choice.
