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Grilln’ & Roastn’ Spice on Hickory Smoked Reverse Seared Ribeyes

Ingredients:

4         ea     12 oz Boneless Ribeye Steaks
1/2      C       Spice Union Grilln’ & Roastn’ Spice Blend

Cold smoke the ribeye steaks:

  1. Season both sides of the ribeyes with Spice Union Grilln’ & Roastn’ Spice Blend.

  2. Set up your smoker for a cold smoke (no more than 160°F).

  3. Place the ribeye steaks into the smoker, being sure not to over crowd the smoker.

  4. Cold smoke the ribeyes for 90 minutes or until the ribeyes reach an internal temperature of 115°F.

  5. Remove the steaks from the smoker.


Sear the ribeye steaks:

  1. Preheat your grill to at least 500°F.

  2. Place the ribeye steaks directly on the hottest part of the grill.

  3. Sear the ribeyes for about 90 seconds on each side or until they reach an internal temperature of 120°F.

  4. Remove the ribeyes from the grill and allow to rest for 5 minutes before cutting into the steaks.

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© 2021 by Spice Union, dba River's Bend, LLC