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smoked ribeye steak on cutting board
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5 from 1 vote

Smoked Ribeye Steak

Smoky, meaty, juicy and gobsmacking delicious! Today I'm making Smoked Ribeye Steak on our Pit Barrel Cooker Company Smoker using charcoal briquets and hickory chips.
Prep Time5 mins
Cook Time20 mins
rest5 mins
Total Time30 mins
Course: main
Cuisine: American
Keyword: smoked ribeye steak
Servings: 2 servings
Calories: 490kcal
Author: Wendi Spraker
Cost: $10


  • cutting board
  • measuring cups and spoons
  • tongs
  • thermometer
  • smoker
  • charcoal briquettes
  • smoking chunks
  • plate
  • aluminum foil


  • 1 lb ribeye steak
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 2 Tbs A1 Steak Sauce


  • Put the charcoal and smoking chips on to start on your smoker and while that is starting, prepare the steaks.
  • On a clean cutting board, lay the steaks out. Sprinkle both sides evenly with the salt, pepper, garlic powder and A1 Steak Sauce. Using a fork, poke the steak repeatedly to tenderize.
  • When the charcoal is ready, insert a thermometer into the center of the meat (and into the drum of the smoker if you have a second prong for ambient temp). Smoke the meat at about 270-310 degrees until an internal temp according to the chart below. Remove from the smoker to a plate and tent aluminum foil over the top and allow to rest for 5-10 minutes.



  • Ribeyes require very little seasoning other than salt and pepper but you'll be super happy if you brush the top with melted butter, or add a dollop of flavored butter to the top of your steak when it comes off the cooker.
  • Use a chimney starter to light the briquets, it is so much easier than trying to light them any other way.
  • Use a good instant read thermometer to measure the internal temp of your steaks. This will ensure that they are cooked to the doneness you prefer.
  • Choose a steak that is 1"-1 1/2" thick so that you will have more control over the cooking process. Thicker steaks cook slower and they do not go from underdone to scorched too fast. 
  • When choosing your steak, look for one in which the fat is marbled throughout the meat. This will be the most flavorful cut.
  • Ribeyes can be bone in or boneless. That is to say that a large bone in ribeye is called a tomahawk ribeye and is often a huge cut.
  • For example, to achieve a tasty sear on your steak, if you prefer, heat your gas grill up to a very hot temp as your steaks are almost complete on the smoker. Grill them at this high temp for 1-2 minutes on each side for a fantastic sear. You can achieve the same thing on the stove top with a cast iron skillet. This is called a reverse sear. Honestly, we find this isn't necessary  for delicious steaks from the smoker.
Rare: 120-130
Medium Rare: 130-135
Medium: 135-145
Medium Well: 145-155
Well: 155 and up
  • Use the heat left on your smoker to cook bacon. Then save the bacon in a zip lock bag in the fridge to use for sandwiches, salads, potatoes and more during the coming week. 
  • Warm your dinner plates on top of the smoker while the steaks finish cooking. This will keep your dinner warm for a good while. It’s a super nice touch! 
  • For added flavor, while the steaks are cooking, melt 2 Tbs of butter (you can flavor it with garlic, thyme and other flavors) and brush it over the top of the steak when you remove it from the smoker.


Serving: 8oz | Calories: 490kcal | Carbohydrates: 4g | Protein: 46g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 138mg | Sodium: 947mg | Potassium: 670mg | Fiber: 1g | Sugar: 2g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 4mg