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Ribeye Ribeye

Pit Temperature: 300 & 550
Desired Internal Temperature: 110 & 135


Season boneless 2lb ribeye, 2-1/2" thick and let sit at room temp for an hour. I used fresh cracked pepper and seasalt

Fire up Memphis Pro to 300* and cook ribeye on grill grates until 110* internal.

Remove ribeye and crank up the Memphis Pro to 550*, then replace ribeye.

Grill for approximately 4 minutes per side for medium rare.

Comments and Ratings

Average user rating from: 10 user(s)

Ratings (the higher the better)
Ribeye 2010-09-07 06:12:00 Pete_D
Reviewed by Pete_D    09/06/2010

Thanks all!

BP I did listen and even followed your reverse sear method a few times before on thin steaks. I've never cooked a hunk of meat as thick as this one before and didn't want to ruin it by overcooking. I certainly didn't want to cut it in half. It came out great, thanks!

Ribeye 2010-09-06 08:33:00 bigpoppa
Reviewed by bigpoppa    09/06/2010

Pete...OK I told you at the beginning about the reverse sear...You wouldnt listen even post on the Brethern about how to do it....Look how much time you could have saved if you trusted Poppa!

Ribeye 2010-09-03 18:56:00 thebear
Reviewed by thebear    09/03/2010

I've got 6 of these in the fridge for tomorrow night. I hope they turn out this good.

Ribeye 2010-09-03 15:52:00 jimbo
Reviewed by jimbo    09/03/2010

Oh, that's phenomenal. Perfectly cooked.

Ribeye 2010-09-03 08:23:00 dargin
Reviewed by dargin    09/03/2010

Excellent Dr. Dubaldo.

Ribeye 0000-00-00 00:00:00 Pete_D
Reviewed by Pete_D    11/29/2014
Ribeye 0000-00-00 00:00:00 dargin
Reviewed by dargin    11/29/2014
Ribeye 0000-00-00 00:00:00 jimbo
Reviewed by jimbo    11/29/2014
Ribeye 0000-00-00 00:00:00 thebear
Reviewed by thebear    11/29/2014
Ribeye 0000-00-00 00:00:00 bigpoppa
Reviewed by bigpoppa    11/29/2014