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smoke roasted ribeyes

Smoke Roasted Ribeye

What makes my method special comes down to what might be overlooked as insignificant details about your wood, charcoal, and meat -- and not in the ways you might expect.
Course Main Dish
Cuisine American, Argentinian, BBQ, Deep South, Keto, Low Carb, Paleo, Southwest, Texas
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • 2-4 ea thick cut ribeyes
  • kosher salt
  • black pepper
  • wood chips
  • lump charcoal


  1. Light your charcoal and set your grill up for indirect cooking. This means all the coals banked to one side, and the meat on the other.
  2. Position the top vent of your grill over top of the meat and make sure it is wide open. Also make sure your intake vent is wide open, also. We don't want to choke the fire off. Just the lidded grill will keep the heat down to a good level.
  3. Cook the meat over indirect heat until it is about 10-15 degrees from done. Having an instant read thermometer obviously helps a lot here.
  4. Evacuate the meat (and I do mean evacuate) to a plate to let it cool a bit while you remove the lid on the grill and let the rush of oxygen to the fire heat up the coals. This is the point where you want to add more if you are getting low. Make sure they are lit before you proceed.
  5. Sear the steaks on both sides until golden brown and delicious. Keep an eye on the internal temperature in the center of the steaks.
  6. Remove the steaks to a clean plate and rest until ready to serve.

Recipe Notes

If you want to try my wood blend from this post, you can most likely find oak and mesquite wood chips at your local big box hardware store. I have found it difficult to find a local source for pecan chips, and so I have included a link to buy my recommended brand at Amazon.com here (affiliate).