Pit Boss Ribeye

Alright folks, gather around the virtual campfire because today we’re diving into the tantalizing world of Pit Boss ribeye! Cue mouth-watering anticipation. Now, picture this: it’s a sunny weekend afternoon, the birds are chirping, and the smell of smoked goodness fills the air. That’s the magic of cooking up a perfect ribeye on your Pit Boss grill. Trust me, it’s like a flavor explosion in your mouth!

How to Make Smoked Ribeye on Pit Boss

So, you wanna know the secrets to crafting the juiciest, most flavorful smoked ribeye? Well, grab your apron and let’s get cooking!

1. Prep the Ribeye: Start with a high-quality ribeye steak. Give it a good sprinkle of your favorite seasoning rub. I’m talking about that secret blend you’ve been hoarding in your spice cabinet. Don’t be shy with it!
2. Fire up the Pit Boss: Get your Pit Boss grill roaring to about 225°F. This low and slow method is the key to achieving that melt-in-your-mouth tenderness.
3. Choose Your Wood/Pellets: Now, let’s talk wood. For that perfect smoky flavor, you can’t go wrong with hickory or mesquite. They add a rich, robust taste that complements the beef like a match made in BBQ heaven!
4. Smoke ‘Em If You Got ‘Em: Place your seasoned ribeye on the grill grates and let it bathe in that smoky goodness for about an hour. Ah, the anticipation is killing me!
5. Sear to Perfection: Once your ribeye has soaked up all that smoky goodness, crank up the heat to about 400°F and give it a quick sear on each side. We’re talking about those beautiful grill marks that make your mouth water just looking at them!
6. Rest and Serve: Don’t skip this step, folks! Let your ribeye rest for a few minutes before slicing into it. This allows those juices to redistribute, ensuring every bite is packed with flavor. Then, serve it up hot off the grill and watch those taste buds do a happy dance!

What Type of Wood/Pellets to Use for this Recipe?

Now, let’s talk wood, shall we? When it comes to smoking ribeye on your Pit Boss, you’ve got options aplenty. Hickory and mesquite are my personal favorites, but don’t be afraid to get adventurous! Experiment with different wood flavors like oak or cherry to add a unique twist to your ribeye game.

Additional Tips

• Invest in a good meat thermometer. It’s your best friend when it comes to nailing that perfect doneness every time.
• Don’t be afraid to play around with different seasoning rubs. Get creative and let your taste buds be your guide!
• Keep an eye on your grill temperature. Consistency is key when it comes to smoking meats to perfection.

What to Serve

Now, let’s talk sides, because what’s a ribeye without some tasty accompaniments? Personally, I’m all about classic BBQ sides like baked beans, coleslaw, and cornbread. Oh, and don’t forget the ice-cold beverage of your choice to wash it all down!

What to Do with Leftovers

If you somehow manage to have leftovers (hey, I won’t judge if you go back for seconds!), fear not. Leftover smoked ribeye makes for some killer sandwiches the next day. Just slice it thin, pile it high on some crusty bread, add your favorite toppings, and voila! You’ve got yourself a mouthwatering lunch that’ll have your coworkers drooling with envy.

Overall, making smoked ribeye on your Pit Boss grill is all about embracing the process and letting those flavors shine. So fire up that grill, grab your favorite wood pellets, and get ready to impress your friends and family with your newfound BBQ prowess. And remember, folks: life’s too short for bland food. Embrace the flavor, and happy grilling!

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Pit Boss Ribeye

Master the art of pit boss ribeye cooking with our mouthwatering recipe. Elevate your grilling game today!

Course Main Course

Prep Time 15 minutes

Cook Time 1 hour

Servings 2

Ingredients

• 2 bone-in ribeye steaks about 1 ½ inches thick
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• Wood pellets hickory or mesquite recommended

Instructions

Prep the Ribeye

1. Take your ribeye steaks out of the refrigerator and let them come to room temperature for about 30 minutes. This ensures even cooking.
2. In a small bowl, mix together the olive oil, minced garlic, kosher salt, black pepper, and smoked paprika to create a flavorful marinade.
3. Rub the marinade all over the ribeye steaks, making sure to coat them evenly. Let them sit for about 10 minutes to allow the flavors to penetrate the meat.

Fire up the Pit Boss

1. Preheat your Pit Boss pellet grill to 225°F. Make sure you have enough wood pellets loaded in the hopper to maintain a steady smoke throughout the cooking process.
2. Once the grill reaches the desired temperature, place the seasoned ribeye steaks directly on the grill grates.

Smoke 'Em If You Got 'Em

1. Close the lid of the grill and let the ribeye steaks smoke for about 45 minutes to 1 hour, or until they reach an internal temperature of 125°F for medium-rare.
2. Keep an eye on the grill temperature and adjust the settings as needed to maintain a steady smoke.

Sear to Perfection

1. When the ribeye steaks are about 5°F away from your desired internal temperature, crank up the heat on your Pit Boss grill to 400°F.
2. Using grill tongs, carefully flip the ribeye steaks and sear them for about 1-2 minutes on each side, or until they develop a beautiful crust.
3. Once the steaks reach your desired level of doneness (medium-rare is recommended for maximum juiciness), remove them from the grill and transfer them to a plate. Tent them loosely with aluminum foil and let them rest for 5-10 minutes.

Serve and Enjoy

1. After the ribeye steaks have rested, slice them against the grain into thick, juicy slices.
2. Serve the smoked ribeye steaks hot off the grill with your favorite sides, like mashed potatoes, grilled vegetables, or a fresh salad.
3. Don't forget to pour yourself a glass of your favorite beverage to toast to your culinary masterpiece!