TANGY SANTA MARIA SMOKED RIB EYE

February 20, 2014

TANGY SANTA MARIA SMOKED RIB EYE
Adapted from keyingredient.com
TANGY SANTA MARIA SMOKED RIB EYE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from keyingredient.com

Ingredients

  • 15

    LB RIB EYE TANGY SANTA MARIA RUB 1 TBSP KOSHER SALT 1 TBSP BLACK PEPPER 1 TBSP GROUND MUSTARD 1 TBSP PAPRIKA 1 TBSP GARLIC POWDER 1 TBSP ONION POWDER 1 TBSP BROWN SUGAR 1 TBSP DRIED OREGANO 1 TSP DRY ROSEMARY 1/2 TSP GROUND SAGE 1/2 TSP DILL

Directions

Directions 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 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

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