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Smoked Whole Ribeye
Smoked Whole Ribeye

Before you jump to Smoked Whole Ribeye recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Cash.

Remember when the only people who cared about the ecosystem were tree huggers as well as hippies? Those days are over, and it looks like we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. The experts are agreed that we are not able to change things for the better without everyone’s active participation. This needs to happen soon and living in ways more friendly to the environment should become an objective for every individual family. The kitchen is a good starting point saving energy by going much more green.

A lot of energy is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. You can easily minimize how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

From the above it ought to be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Environmentally friendly living is not really that difficult. Mostly, all it takes is a little bit of common sense.

We hope you got benefit 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 cook it.

The ingredients needed to prepare Smoked Whole Ribeye:
  1. Take 12 lb whole boneless choice ribeye
  2. Use LA Preferida Sazon Seasoning
  3. Use Montreal Seasoning
  4. You need Olive oil
Instructions to make Smoked Whole Ribeye:
  1. Take the ribeye out of the frig and light the charcoal in the smoker.
  2. 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.
  3. Coat the entire ribeye in olive oil.
  4. Lightly coat all sides with the sazon.
  5. Cover with the Montreal seasoning. This will give it beautiful flavor and a nice crust.
  6. Once the smoker hits 275° put the ribeye on. I use an upright barrel smoker with a water pan.
  7. 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.
  8. Do not let the Internal temp get above 130°
  9. Once it hits 125° take off, wrap in foil and stash in a dry cooler for a minimum 1 hour.
  10. Slice and save all the drippings to serve over the top.

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