How To Smoke Ribeye On Traeger

Smoking Ribeye on a Traeger Grill: A Delicious and Flavorful Experience

Welcome to the wonderful world of smoking ribeye on a Traeger grill! If you’re a fan of tender, juicy, and flavorful steaks, then you’re in for a treat. Smoking ribeye on a Traeger grill takes this already delicious cut of meat to a whole new level of flavor and tenderness.

Why Choose Ribeye?

Ribeye is a popular choice for grilling and smoking due to its marbling, which adds rich flavor and tenderness to the meat. When smoked on a Traeger grill, the ribeye becomes even more succulent and flavorful, making it a favorite among steak enthusiasts.

Preparing the Ribeye

Before you start smoking your ribeye on a Traeger grill, it’s essential to prepare the meat properly. Here are the steps to follow:

1. Remove the ribeye from the refrigerator and let it sit at room temperature for about 30 minutes. This allows the meat to cook more evenly.
2. Season the ribeye with your favorite dry rub or marinade. Popular choices include a simple salt and pepper rub, or a more complex blend of spices and herbs. Make sure to coat the entire surface of the meat for maximum flavor.

Setting Up Your Traeger Grill

Now that your ribeye is prepped and ready to go, it’s time to fire up your Traeger grill. Follow these steps to get your grill ready for smoking:

1. Fill the hopper with your choice of wood pellets. For ribeye, hickory or mesquite pellets are excellent options, as they impart a rich and smoky flavor to the meat.
2. Turn on the Traeger grill and set the temperature to 225°F. Preheat the grill with the lid closed for about 15 minutes to allow the wood pellets to ignite and create smoke.

Smoking the Ribeye

With your Traeger grill preheated and ready to go, it’s time to start smoking the ribeye. Follow these steps for a perfectly smoked ribeye:

1. Place the seasoned ribeye directly on the grill grates, close the lid, and let it smoke for about 60-90 minutes, depending on the desired level of doneness. Use a meat thermometer to monitor the internal temperature of the steak.
2. For a medium-rare ribeye, aim for an internal temperature of 130-135°F. Adjust the cooking time accordingly for your preferred level of doneness.

Resting and Serving

Once the ribeye reaches the desired internal temperature, remove it from the Traeger grill and let it rest for 10-15 minutes. This allows the juices to redistribute within the meat, resulting in a more flavorful and tender steak.

Slice the ribeye against the grain and serve it with your favorite sides and sauces. Whether you prefer classic steakhouse sides like mashed potatoes and creamed spinach, or a fresh salad and grilled vegetables, the smoked ribeye is sure to be the star of the meal.

Conclusion

Smoking ribeye on a Traeger grill is a fantastic way to elevate the flavor and tenderness of this already delectable cut of meat. With the right preparation and cooking techniques, you can enjoy a perfectly smoked ribeye that will impress your family and friends. So fire up your Traeger grill, grab a beautiful ribeye, and get ready to savor the incredible flavors of smoked steak!