“The combination of flavors and smoking chips make this pitmaster quality recipe something your friends will brag to their friends about. And in turn, they will brag to their friends too. Try it and you’ll agree, the steaks cooked medium rare are fantastic.”
2 tablespoonswhite sugar
2 tablespoonskosher salt
1 tablespoongarlic powder
2 teaspoonsground thyme
2 teaspoonsground oregano
2 teaspoonsground black pepper
1 teaspoonlemon pepper
1 teaspoondried chipotle powder
1⁄2 cupprepared yellow mustard
1 whole beef rib eye (about 13 pounds)
Combine white sugar, kosher salt, garlic powder, black pepper, paprika, thyme, oregano, lemon pepper, and chipotle powder to make the rub. Store in an airtight container until ready to use (up to 6 months).
Lightly brush the yellow mustard all over the rib eye. Then lightly sprinkle on the dry rub to coat the meat. Using a combination of cherry and apple wood, preheat your smoker to 225 degrees. Place the meat, fat side up, in the smoker and cook for approximately 1 hour. Let cool completely. Cut the meat into desired steak size. Grill the steaks on high heat 2-3 minutes per side.Place on indirect heat and grill 2-3 minutes per side for medium rare, 3-5 for medium, 5-7 for medium well, and 7-10 for well done. Serve.