Name: Smoked Bone-In Rib Eyes
Cook time: P0Y0M0DT1H20M0.000S
Total time: P0Y0M0DT3H30M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon packed light brown sugar; 2 teaspoons smoked paprika; Kosher salt and freshly ground black pepper; 1/2 teaspoon granulated garlic; 1/2 teaspoon onion powder; 1/4 teaspoon cayenne pepper; 2 bone-in rib eye steaks (1 1/2 to 2 inches thick; 1 3/4 pounds each); Extra-virgin olive oil, for brushing

Level: Intermediate

Total: 3 hr 30 min
Active: 1 hr 20 min

Yield: 4 servings

Ingredients

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1 tablespoon packed light brown sugar

2 teaspoons smoked paprika

Kosher salt and freshly ground black pepper

1/2 teaspoon granulated garlic

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper

2 bone-in rib eye steaks (1 1/2 to 2 inches thick; 1 3/4 pounds each)

Extra-virgin olive oil, for brushing

Directions

Combine the brown sugar, paprika, 1 1/2 teaspoons salt, 1 teaspoon black pepper, the granulated garlic, onion powder and cayenne in a small bowl. Rub the spice mixture all over the steaks. Set the steaks on a rack set on a rimmed baking sheet. Refrigerate, uncovered, for 2 hours.
Remove the steaks from the refrigerator; let sit 30 minutes at room temperature before grilling. Preheat a gas grill for indirect heat between 225 degrees F and 250 degrees F: Light 1 burner on low and keep the rest of the burners off. Meanwhile, fill a smoker tube with food-safe smoker pellets. Use a long lighter to light the top of the tube. Once the tube is flaming, stand it upright on the grill so the flames are coming from the top. Let burn 5 minutes; it should burn at least an inch down into the pellets. Blow out the flame so there is just billowing smoke.
Brush the steaks and the indirect side of the grill with olive oil. Lay the smoker tube on its side over direct heat. Put the steaks over indirect heat, cover and cook, maintaining a grill temperature of 225 degrees F to 250 degrees F, until the internal temperature of the steaks registers 105 degrees F to 110 degrees F, 50 minutes to 1 hour. Remove to a cutting board and turn all the burners to high. Once the grill is hot, grill the steaks, turning as needed, until charred and the internal temperature registers about 120 degrees F for medium-rare, 4 to 8 minutes, depending on the thickness. Remove to a cutting board and let rest 10 minutes.
Slice the steak off the bone, then slice against the grain into thick strips.