MEMPHIS SMOKED RIB EYE

By Beefman-2

MEMPHIS STYLE SMOKED RIB EYE

Ingredients

• 10 -15 LB RIB EYE
• MEMPHIS RUB
• 1/2 cup paprika
• 1/4 cup garlic powder
• 1/4 cup mild chili powder (use medium or hot to kick up the heat)
• 3 tablespoons salt
• 3 tablespoons black pepper
• 2 tablespoons onion powder
• 2 tablespoons celery seeds
• 1 tablespoon brown sugar
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 3 teaspoons cumin
• 2 teaspoons dry mustard
• 2 teaspoons ground coriander
• 2 teaspoons ground allspice

Preparation

Step 1

MIX RUB TOGETHER IN A BOWL AND PLACE INTO AN AIR TIGHT CONTAINER.

PREPARE THE ROAST , TRIM OFF EXCESSIVE FAT. APPLY RUB TO THE ROAST WITH A LIGHT TO MEDIUM COAT, THEN PLACE INTO TUPPERWARE TYPE CONTAINER AND COVER. PLACE IN FRIDGE OVER NIGHT.

REMOVE FROM FRIDGE AND PLACE ON COUNTER LETTING IT COME UP TO ROOM TEMPERATURE FOR 1 HOUR.

DURING THIS HOUR START AND PREPARE YOUR SMOKER, SMOKER TEMP IS 225 F.

SMOKE WITH ONE OF THE FOLLOWING, APPLE, MAPLE, OAK FOR NO MORE THEN 3 HOURS OF SMOKE.

CONTINUE TO COOK IN THE SMOKER TILL AN IT OF 145 - 150 F, REMOVE AND LET STAND 10 MINUTES BEFORE SLICING,

ENJOY