– First things first, you’ll want to brine your ribeye. This will help keep it moist and flavorful throughout the smoking process. I recommend a dry brine, which involves rubbing the steak with a mixture of salt, pepper, and any other seasonings you like. Let it sit in the fridge for at least an hour, or up to overnight.
– Once your ribeye is brined and seasoned, it’s time to get smoking. Preheat your smoker to 225 degrees Fahrenheit. I like to use a mix of hickory and apple wood for a nice smoky flavor.
– Place your ribeye on the smoker and let it cook for 45-60 minutes. This should be enough time to get a nice smoky flavor and a good crust on the outside of the steak.
– After the initial smoking period, remove the ribeye from the smoker and let it rest for a few minutes. This will allow the juices to redistribute throughout the meat.
– While your ribeye is resting, it’s time to get your grill ready. Crank up the heat to 500 degrees Fahrenheit.
– Once your grill is hot, place the ribeye on the grill and cook for a few minutes on each side, until it’s cooked to your desired level of doneness. I recommend medium rare for the perfect balance of flavor and tenderness.
– Finally, remove the ribeye from the grill and let it rest for a few more minutes before slicing and serving.
So, to answer your question, it takes about 45-60 minutes to smoke a ribeye at 225 degrees. But with a little extra time and effort, you can take your ribeye to the next level by finishing it off on the grill. Trust me, it’s worth it.
Brining and seasoning the ribeye
Before smoking a ribeye steak, it is important to brine it dry and season it properly. Brining the steak will help it retain moisture and flavor during the smoking process. To brine the ribeye, mix together 1/4 cup of kosher salt and 4 cups of water in a large bowl. Submerge the steak in the brine and let it sit in the refrigerator for at least 2 hours, or up to 24 hours for a more intense flavor.
After brining, remove the steak from the brine and pat it dry with paper towels. Season the steak with your favorite dry rub or seasoning blend. Be sure to coat the entire steak evenly with the seasoning. Let the steak sit at room temperature for 30 minutes before smoking to allow the seasoning to penetrate the meat.
Some tips for seasoning the ribeye:
- Use a coarse salt, such as kosher salt, for the brine and seasoning.
- Try a simple seasoning blend of salt, pepper, and garlic powder.
- Add some heat with cayenne pepper or chili powder.
- Experiment with different herbs and spices, such as rosemary, thyme, or paprika.
Preparing the smoker at 225°F
To smoke the ribeye, you will need a smoker that can maintain a temperature of 225°F. Start by filling the smoker’s water pan with hot water and adding wood chips or chunks to the smoker box. You can use any type of wood for smoking, but hickory, oak, and mesquite are popular choices for beef.
Once the smoker is heated to 225°F, place the ribeye on the smoker rack and close the lid. It is important to monitor the temperature of the smoker throughout the smoking process to ensure that it stays at a consistent 225°F. You may need to add more wood chips or adjust the vents to maintain the temperature.
Some tips for smoking the ribeye:
- Use a meat thermometer to monitor the internal temperature of the steak.
- Do not open the smoker lid too often, as this can cause the temperature to fluctuate.
- Consider using a water pan to help regulate the temperature and add moisture to the smoker.
- Smoke the ribeye until it reaches an internal temperature of 120-125°F for medium rare.
Resting the ribeye before grilling
After smoking the ribeye for 45-60 minutes, remove it from the smoker and let it rest for 10-15 minutes. This will allow the juices to redistribute throughout the meat and make it more tender. During this time, you can prepare your grill for the final step of cooking the ribeye.
Some tips for resting the ribeye:
- Place the ribeye on a cutting board and tent it with foil to keep it warm.
- Do not cut into the steak immediately after smoking, as this will cause the juices to escape.
- Let the steak rest for at least 10 minutes, or up to 30 minutes for a larger steak.
Preparing the grill at 500 degrees
To finish cooking the ribeye, you will need to grill it at a high temperature to sear the outside and create a crispy crust. Preheat your grill to 500°F and oil the grates to prevent sticking. Once the grill is hot, remove the ribeye from the foil and place it on the grill.
Grill the ribeye for 2-3 minutes per side, or until it reaches an internal temperature of 130-135°F for medium rare. Use tongs to flip the steak and avoid piercing it with a fork, as this can cause the juices to escape.
Some tips for grilling the ribeye:
- Use a meat thermometer to monitor the internal temperature of the steak.
- Do not overcook the steak, as this will make it tough and dry.
- Let the steak rest for a few minutes before slicing and serving.
- Enjoy your perfectly smoked and grilled ribeye steak!
In conclusion, smoking a ribeye steak at 225°F can take anywhere from 45-60 minutes, depending on the size and thickness of the steak. By brining and seasoning the steak, smoking it at a consistent temperature, resting it before grilling, and grilling it to perfection, you can create a delicious and tender steak that is sure to impress your guests. With these tips and techniques, you can become a master of smoking and grilling ribeye steaks.
