Chris Sherman
TVWBB Super Fan
Ok...I have been working on this for a while, and now I think I have it perfect. I'm providing instructions for an 18.5 WSM, so adapt for what you have. This method requires 2 fires.
First get your meat. The closer to 1 1/2" thick steaks the better. I like to buy a whole roast and cut my own. That way I also have a few beef ribs too. Look for the most intramuscular marbling you can get.
24 hours before your cook, salt your meat with Kosher salt so that both sides are between moderately to heavily sprinkled. I'd guess at least 5-6 pinches a side per steak.
Place meat on a cooling rack that sits in a baking sheet, and put in the fridge for 24 hours uncovered.
Jump to 24 hours in the future.
Start your charcoal...about 3/4 chimney of KB. Once lit, place in your WSM. Place 2 fist sized oak chunks directly on the coals and allow to catch fire.
Assemble smoker once wood is engulfed in flames but not consumed (much like the BRITU instructions). Close all vents except the top for now. We're shooting for 185* or so but not over 200* as measured at the lid therm.
While waiting for your temp to stabilize, get the meat out of the fridge, brush or spray both sides with EVOO (I spray with a Misto), then generously sprinkle with freshly cracked black pepper.
Now confirming your temps are stable and under 200*, place your steaks on the top grate and note the time. Yes, you want to put the meat on as close to refrigerator cold as possible. This allows for the most smoke absorption.
You'll probably want to crack open 1 or more of the lower vents at this point to start the smoke going.
At about the 45 minute mark, flip the meat. Although even if you don't flip it, you'll still be fine.
You now have a decision to make for your finishing fire. You can do this any number of ways, but whatever you choose, the fire has to be HOT.
Personally, I find it easiest to just move to my gas grill preheated to 550-600* with all burners full throttle.
I have also started another chimney of lump, and added that the existing fire in the WSM. Then just take the top grate with the meat still on it and place it right on your charcoal ring. Or just do the same with your kettle.
You could also sear them on the stove inside, but I have never done this.
Alright once you have your secondary fire of choice in the works, check the internal temps. When you pull it off depends on the temperature you like your rib eyes. I like my rib eyes medium. I feel the connective tissue in rib eye gets broken down better at medium doneness as opposed to the rarer temps I like my tenderloin at. So I pull mine at around 120*-125*. Remember we're supposed to have thick steaks. Allow for a rise of 15 to 20* during searing.
Now sear on your finishing fire about 2-3 minutes a side until the fat has a nice char. I highly recommend GrillGrates for this step no matter which kind fuel you're running for your high temp fire.
Allow to rest 5-10 minutes on the same cooling rack set up you used for the fridge (washed of course).
Enjoy your perfectly cooked, smoky rib eyes.
First get your meat. The closer to 1 1/2" thick steaks the better. I like to buy a whole roast and cut my own. That way I also have a few beef ribs too. Look for the most intramuscular marbling you can get.
24 hours before your cook, salt your meat with Kosher salt so that both sides are between moderately to heavily sprinkled. I'd guess at least 5-6 pinches a side per steak.
Place meat on a cooling rack that sits in a baking sheet, and put in the fridge for 24 hours uncovered.
Jump to 24 hours in the future.
Start your charcoal...about 3/4 chimney of KB. Once lit, place in your WSM. Place 2 fist sized oak chunks directly on the coals and allow to catch fire.
Assemble smoker once wood is engulfed in flames but not consumed (much like the BRITU instructions). Close all vents except the top for now. We're shooting for 185* or so but not over 200* as measured at the lid therm.
While waiting for your temp to stabilize, get the meat out of the fridge, brush or spray both sides with EVOO (I spray with a Misto), then generously sprinkle with freshly cracked black pepper.
Now confirming your temps are stable and under 200*, place your steaks on the top grate and note the time. Yes, you want to put the meat on as close to refrigerator cold as possible. This allows for the most smoke absorption.
You'll probably want to crack open 1 or more of the lower vents at this point to start the smoke going.
At about the 45 minute mark, flip the meat. Although even if you don't flip it, you'll still be fine.
You now have a decision to make for your finishing fire. You can do this any number of ways, but whatever you choose, the fire has to be HOT.
Personally, I find it easiest to just move to my gas grill preheated to 550-600* with all burners full throttle.
I have also started another chimney of lump, and added that the existing fire in the WSM. Then just take the top grate with the meat still on it and place it right on your charcoal ring. Or just do the same with your kettle.
You could also sear them on the stove inside, but I have never done this.
Alright once you have your secondary fire of choice in the works, check the internal temps. When you pull it off depends on the temperature you like your rib eyes. I like my rib eyes medium. I feel the connective tissue in rib eye gets broken down better at medium doneness as opposed to the rarer temps I like my tenderloin at. So I pull mine at around 120*-125*. Remember we're supposed to have thick steaks. Allow for a rise of 15 to 20* during searing.
Now sear on your finishing fire about 2-3 minutes a side until the fat has a nice char. I highly recommend GrillGrates for this step no matter which kind fuel you're running for your high temp fire.
Allow to rest 5-10 minutes on the same cooling rack set up you used for the fridge (washed of course).
Enjoy your perfectly cooked, smoky rib eyes.
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