COOK IT.
01
First, get your smoker turned on and set to 225°F.
02
Place ribeye in an aluminum pan, and sprinkle Pit Boss Chophouse Steak Rub over the ribeye - make sure to coat well on all sides.
03
Place your Ribeye on the top grates of your smoker, farthest away from the heat source, and let smoke until internal temperature reaches 110°F-120°F (or for about 45 minutes).
04
Once your Ribeye has reached the ideal internal temperature, remove it from the smoker and set aside.
05
Next, turn the temperature up to 400°F, and open the sear plate.
06
Once fire is visible through the sear plate, place the ribeye over grates and cook each side for 3 minutes over the open flame.
07
Once seared, remove from grill, and let your Ribeye rest for 5-10 minutes.
08
Slice, and enjoy!