The Ribeye is located at the upper part of the back closer to the shoulder. This is where you’ll find some of the most tender meat imaginable as it comes from softer, less-worked muscle fibers in the center of the steer. Rib-eye steaks can be boneless or bone-in, meaning the steak contains a piece of rib bone.
1 6-8oz bone in ribeye
1 teaspoon of oil flavor of choice (rub both sides of beef)
1 teaspoon of coarse salt & pepper placed on both sides
Place in smoker for 45 minutes (off set smoke) at 300 degrees. Remove and place in skillet for searing on both sides 1 - 2 minutes.
Let rest and enjoy. (Cook to your desired temperature)