Smoked Ribeye Steak

Step 1

Put the charcoal and smoking chips on to start on your smoker and while that is starting, prepare the steaks.

Step 2

On a clean cutting board, lay the steaks out. Sprinkle both sides evenly with the salt, pepper, garlic powder and A1 Steak Sauce. Using a fork, poke the steak repeatedly to tenderize.

Step 3

When the charcoal is ready, insert a thermometer into the center of the meat (and into the drum of the smoker if you have a second prong for ambient temp). Smoke the meat at about 270-310 degrees until an internal temp according to the chart below. Remove from the smoker to a plate and tent aluminum foil over the top and allow to rest for 5-10 minutes.