Fancy a smoked ribeye sandwich? Here’s the best way to smoke a whole ribeye to use in your sandwiches, burgers, or any other delicious BBQ project.
What you will need
- Boneless whole ribeye
- Olive oil
- Your favorite all-purpose rub
- Montreal seasoning
Slow Smoked Ribeye For Sandwiches
If you get a boneless ribeye, there’s not a lot of trimming to be done. You might want to trim down the fat side a little, but you can leave it in tact as well.
Rub the ribeye with olive oil. This will help the meat brown and also allow the seasoning to stick on better. Spread your all-purpose rub. You’re working with a big piece of meat, so apply it liberally, covering all sides. Next, apply the Montreal seasoning in the same fashion. Pat it down to make sure it sticks to the meat.
Preheat your smoker to 250°F, then place the ribeye in there. The cook will take approximately 15 minutes per pound. If you are using a thermometer probe, your target internal temperature is 128°F.
Once it hits that internal temp, pull it off the smoker. Then wrap it in foil and let it rest for 2 hours in a dry cooler.
After letting it rest, slice it as thin or thick as you like, and make some mouthwatering smoked ribeye sandwiches!
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