Smoked Ribeye w/ Reverse Sear & Smoked Peppers Recipe

Difficulty
Easy
Print Recipes > Smoked Beef > Smoked Ribeye w/ Reverse Sear & Smoked Peppers

Ingredients

¼ cup salt-free chilli powder
2 tsp Hungarian paprika
1 tsp cayenne
½ tsp ground white pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp salt (remove if you use chilli powder with salt)
Ribeye

Preparation

  1. Rub the meat thoroughly and wrap tightly in plastic wrap. Place meat in fridge for an hour to let the spices penetrate.
  2. Preheat smoker to 225°F. Use a combination of hickory and peach (or other fruit) wood chips.
  3. While the smoker is settling down, slice three bell peppers of various colours in half, deseeded and rinsed.
  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°F.
  5. About 15 minutes before the timer is up, heat the gas or charcoal grill to about 550°F.
  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°F, a perfect medium rare
  8. Serve the ribeye with one of each pepper and sides of choice.

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