Dry Brine 24 hours with salt. rub with a little olive oil, garlic powder and black pepper. Put on smoker at 225 till rib eye gets to 90 degrees... I have the weber getting hot during end of smoke. remove rib eye from smoker and put on weber at about 500 degrees until 120 degrees.. remove and let sit for 10 minutes. can add a little butter while sitting...As stated earlier, prime cut is a must.. Our buddy works for Sysco and gets us prime CAB (certified angus beef). Best steak ever...

ps. smoker usually has hickory pellets. The olive oil allows the reverse sear


Ribs on smoker with different rubs for about 5 hours uncovered.. sauce on side for health reasons.. I try not to add so much sugar....

I also will do the 3.2.1 method..