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We hope you got insight from reading it, now let’s go back to smoked whole ribeye recipe. You can have smoked whole ribeye using 4 ingredients and 10 steps. Here is how you do that.
The ingredients needed to make Smoked Whole Ribeye:
- Take 12 lb whole boneless choice ribeye
- Use LA Preferida Sazon Seasoning
- Prepare Montreal Seasoning
- Prepare Olive oil
Steps to make Smoked Whole Ribeye:
- Take the ribeye out of the frig and light the charcoal in the smoker.
- Make the Montreal seasoning. Using your favorite store bought brand is fine I just like to reduce the the amount of black pepper and bump up the coriander a bit.
- Coat the entire ribeye in olive oil.
- Lightly coat all sides with the sazon.
- Cover with the Montreal seasoning. This will give it beautiful flavor and a nice crust.
- Once the smoker hits 275° put the ribeye on. I use an upright barrel smoker with a water pan.
- Cook low for 4ish hours until the internal temp hits 125°. Watch carefully to maintain the temp and add wood chunks as needed. I used pecan wood to not overwhelm with a strong flavor with something like a mesquite.
- Do not let the Internal temp get above 130°
- Once it hits 125° take off, wrap in foil and stash in a dry cooler for a minimum 1 hour.
- Slice and save all the drippings to serve over the top.
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