Smoked Ribeyes

Smoked Ribeyes

Papa Jacks Steak & Chop elevates these Smoked Ribeye Steaks with unparalleled tenderness, juiciness, and flavor.

As the steaks slowly smoke to perfection, a final basting of melted butter adds an extra layer of decadence, ensuring each slice is irresistibly juicy and bursting with flavor.


  • 2 ribeye steaks
  • Salt and pepper, to taste
  • 4 tablespoons Papa Jacks Steak & Chop Marinade
  • Wood chips or chunks for smoking (hickory, mesquite, or oak work well)
  • 4 tablespoons unsalted butter, melted.


  1. Preheat your smoker to 225 degrees Fahrenheit (107 degrees Celsius) using your choice of wood chips or chunks for smoking. Hickory, mesquite, or oak impart great flavors for beef.

  2. While the smoker is preheating, prepare the ribeye steaks. Season both sides of each steak generously with salt, pepper, and then distribute the Papa Jacks Steak & Chop Marinade evenly over the surface with a pastry brush.

  3. Once the smoker is at the desired temperature and the wood is producing smoke, place the seasoned ribeye steaks directly on the grill grate.

  4. Close the lid of the smoker and let the steaks smoke at 225 degrees Fahrenheit (107 degrees Celsius) for about 1 to 1.5 hours, or until the internal temperature reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C), for medium, aim for 140-145°F (60-63°C).

  5. About 10-15 minutes before the steaks are done, baste each steak with the melted butter. This will add flavor and moisture to the surface of the steaks.

  6. Close the lid of the smoker and let the steaks finish cooking for the remaining time.

  7. Once the steaks reach your desired level of doneness, remove them from the smoker and let them rest for about 5-10 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.

  8. Serve the smoked ribeye steaks hot and enjoy the delicious, smoky flavor with your favorite sides and accompaniments.

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