Getting Ready to Smoke a Rib Steak: A Step-by-Step Guide

As I put on my barbecue shoes and prepare to smoke a rib steak, I can barely contain my excitement. Today, we're cooking up one of the most prized cuts of steak available - a rib steak with a bone in. This particular cut is often referred to as a "dinosaur steak" due to its size and robust flavor profile. The butcher has even left the rib bone on longer, giving us a handy handle to use when eating this bad boy.

The first step in preparing our rib steak is to season it up real good. We're using our trusty seasoning blend (SPG) to give it some extra oomph. A light dusting of salt and pepper will do the trick, at least for now. Next, we'll put our beautiful steak on the grill - yes, you read that right, a "fancy ass" grill! In this case, we're using a Santee Maria, but feel free to use your kettle or any other setup that works for you.

Now, here's where things get important: searing. This is where you want to get the texture just right - nice and crispy on the outside, juicy and tender on the inside. We'll sear our steak first, and this will give it the perfect foundation for the rest of the cooking process. You see, when you sear a fine steak like this, you're developing that beautiful crust that we all love.

As we continue to cook, remember to keep flipping those steaks every 15-20 seconds or so. Don't worry if you get a little carried away - gravity is on our side! The moisture has nowhere to go but inside, where it'll stay nice and juicy for us. Keep flipping just like that, and soon we'll have a perfect sear going.

Now that we've got our sear just right, it's time to raise the temperature a notch (or two). We're gonna lower the heat slightly, which will allow the steak to cook more evenly and come together nicely. This is where patience comes in - let us take a deep breath and trust that everything is going to come out just as planned.

At this point, we've got our steak cooking beautifully, but it's not quite ready yet. We'll need to test its internal temperature to ensure we're hitting the sweet spot of 128-135 degrees Fahrenheit. That way, when we let it rest and finish cooking up to medium rare, we can be sure that every bite will be nothing short of perfection.

So why do we need to worry about overcooking our steak? Well, my friends, this is where things get serious. If you push your steak too far beyond the 128-135 degree mark, it'll start to dry out and lose its tenderness - and trust me, nobody wants that! A fine piece of steak like this deserves better. So, keep an eye on it, but don't worry if it's not perfect just yet.

And now, for a little something we like to call "the yin-yang of steaks." Here at BBQ Pit Boys, we're all about doing things our way, and when it comes to this particular cut of meat, we've got two very different approaches. On the one hand, some folks might say that's an expensive steak - but let me tell you, not if you know how to cook it up right! This rib eye is perfect for special occasions, like that special someone or a big boss who needs a little extra love.

So what can we expect when we order this beauty? A deliciously tender cut of meat, cooked to perfection and ready to devour. And the best part? It's ridiculously easy to do! Just head on over to our website for all the recipes and tips you'll ever need.

"WEBVTTKind: captionsLanguage: engonna smoke me a fatty brisket i got my barbecue shoes on i'm gonna smoke come to barbecuepitboys.com today we're cooking up a rib steak at the pit and it's real easy to do this as you can see is one of the most prized cuts of steak there are it's a rib steak uh more specifically this is being sold as a rib eye with the bone in all right looks like one of those dinosaur steaks that's often referred to uh here the butcher left the rib bone on longer so you got a handle to use when you're eating these bad boys all right so the first thing you want to do is season them up real good we're using our spg at least give them some salt and pepper put them on your fancy ass grill we're using a santee maria here you've seen these before you can use your kettle and work just fine the main thing is to do you're going to sear first right and this will get the texture you're after you want a certain texture on a fine steak like this right and the other thing is keep turning these steaks hey every 15 20 seconds whatever you feel like use gravity to your advantage right you keep flipping the moisture has nowhere to go but to stay inside so keep flipping just like that now we've got a good sear right and we're just going to raise this uh grate up a bit we're gonna lower the temperature and let it all come together oh man this is gonna be good all right again keep flipping now the rib eye steak or rib steak here in this case like i said comes from the upper portion of the rib cage it's huge juicy moist tender the whole nine yards but we're going to take a quick uh test of the internal temperature of this and we'd like to get it to about a 128 to 135 more or less then we'll let it rest and bring it up to medium rare and medium rare is often the best way to eat these right and be sure to not go any higher than those temperatures this is a fine piece of steak here and you'll ruin it by overcooking it so don't bother just get yourself a burger or something all right now yin yang of steaks right there oh and this is the part well first thing we don't need the veggies and the sides that's for the chickens and this is the part where the pit masters are gonna eat in front of you and they're not apologizing i'm sorry oh man now some of you are saying oh that's an expensive steak no it isn't especially if you're doing these steaks up for something real special like that special girlfriend or the boss you need a raise so remember this to get the recipe head on over to our website and oh by the way take a look at this you want moist tender melt in your mouth lord have mercy and it's real easy to do oh just keep this going will you so remember this the next time you're looking for a recipe for your pit check out barbecuepitboys.com ahgonna smoke me a fatty brisket i got my barbecue shoes on i'm gonna smoke come to barbecuepitboys.com today we're cooking up a rib steak at the pit and it's real easy to do this as you can see is one of the most prized cuts of steak there are it's a rib steak uh more specifically this is being sold as a rib eye with the bone in all right looks like one of those dinosaur steaks that's often referred to uh here the butcher left the rib bone on longer so you got a handle to use when you're eating these bad boys all right so the first thing you want to do is season them up real good we're using our spg at least give them some salt and pepper put them on your fancy ass grill we're using a santee maria here you've seen these before you can use your kettle and work just fine the main thing is to do you're going to sear first right and this will get the texture you're after you want a certain texture on a fine steak like this right and the other thing is keep turning these steaks hey every 15 20 seconds whatever you feel like use gravity to your advantage right you keep flipping the moisture has nowhere to go but to stay inside so keep flipping just like that now we've got a good sear right and we're just going to raise this uh grate up a bit we're gonna lower the temperature and let it all come together oh man this is gonna be good all right again keep flipping now the rib eye steak or rib steak here in this case like i said comes from the upper portion of the rib cage it's huge juicy moist tender the whole nine yards but we're going to take a quick uh test of the internal temperature of this and we'd like to get it to about a 128 to 135 more or less then we'll let it rest and bring it up to medium rare and medium rare is often the best way to eat these right and be sure to not go any higher than those temperatures this is a fine piece of steak here and you'll ruin it by overcooking it so don't bother just get yourself a burger or something all right now yin yang of steaks right there oh and this is the part well first thing we don't need the veggies and the sides that's for the chickens and this is the part where the pit masters are gonna eat in front of you and they're not apologizing i'm sorry oh man now some of you are saying oh that's an expensive steak no it isn't especially if you're doing these steaks up for something real special like that special girlfriend or the boss you need a raise so remember this to get the recipe head on over to our website and oh by the way take a look at this you want moist tender melt in your mouth lord have mercy and it's real easy to do oh just keep this going will you so remember this the next time you're looking for a recipe for your pit check out barbecuepitboys.com ah\n"