Whole Smoked Rib Eye

Smoked Whole Rib Eye Recipe

Hello! Today you will learn how to prepare a delicious Smoked Whole Rib Eye that stands out for its authentic flavor and incomparable juiciness. This premium cut is ideal for those who enjoy grilled meat with that special touch of charring and smoky aromas that only traditional smoking can offer.

Preparation time

Knowing the times will help you organize your kitchen for a perfect result.

• Preparation: 30 minutes
• Marinating and resting: 2 to 4 hours
• Cooking: 3 hours
• Post-cooking rest: 35 minutes
• Total: Approximately 6 hours
• Servings: 6 to 8
• Difficulty: Intermediate

Ingredients

For the Smoked Whole Rib Eye

• 1 whole piece of Rib Eye (approximate weight 2 to 3 kg)
• Original SMP Applewood Smoked Salt
• SMP Coffee Rub
• SMP Aromatic Herbs (mix of rosemary, thyme, basil, parsley, cilantro, and shallot)
• 2 whole heads of garlic
• 1 bunch of green onions
• 2 bottles of SMP La Blanca Sauce
• 30 grams of chopped shallot
• 50 grams of peeled and chopped garlic
• 20 ml of sherry vinegar
• 100 ml of olive oil

For the potato side dish

• 2 kg of small white potatoes
• 90 grams of unsalted butter
• SMP Coffee Rub for seasoning
• Olive oil
• Smoked salt in SMP grinder
• Vinegar of red wine

In case you cannot find applewood smoked salt, you can substitute it with a mixture of coarse salt with a little smoked paprika, which will provide a similar touch without the need for additional preparation.

Utensils we will use

• Grill or covered grill
• Oven or metal tray
• Sharp knife
• Cutting board
• Silicone basting brush (you can use a common kitchen brush)
• Grill tongs
• Aluminum foil

Preparation

1. Prepare the Rib Eye

1. Clean the piece: Remove excess fat and clean the bone so it stands out in the presentation.
2. Remove meat between ribs: It is important to separate any trim that may hinder uniform cooking.
3. Season: Apply the SMP coffee rub and smoked salt evenly, massaging gently so the flavors penetrate well.
4. Rest: Let the piece rest for 15 to 20 minutes so the seasonings are properly absorbed.

2. Prepare the smoking and fire

1. Prepare the coals: Place oak wood chunks over the lit charcoal, this will provide the traditional smoky flavor.
2. Place the tray with reduction: Place the tray with the reduction between the deflector and the grill so it heats up without burning.
3. Position the Rib Eye: Place the piece on the grill over indirect heat, with a stable temperature between 325°F and 350°F.

3. Smoked cooking

1. Cook at medium temperature: Maintain a constant temperature so the meat cooks slowly for approximately 3 hours.
2. Control internal temperature: Remove the rib eye when the center reaches 55°C to achieve a juicy medium-rare.

4. Rest to retain juices

1. Wrap with aluminum: Cover the piece with aluminum foil and make small holes so the crust doesn't get soggy.
2. Rest for 35 minutes: This step is essential for the juices to redistribute and for the meat to be tender and full of flavor.

5. Preparation of the aromatic reduction

1. Collect extracted fat: Use the excess fat from the meat in a tray to prepare the reduction.
2. Add ingredients: Incorporate the peeled and chopped garlic, garlic heads, shallot, spring onion, cilantro, parsley, basil, rosemary, thyme, SMP White Sauce, sherry vinegar, smoked salt, and olive oil.
3. Cook gently: Take to the grill for two hours so that all the flavors integrate and a concentrated sauce forms.
4. Finish reduction: Add half a cup of the juices where the rib eye rested and mix well, removing excess fat.

6. Prepare the accompanying potatoes

1. Cut the potatoes: Divide into quarters to facilitate uniform and quick cooking.
2. Season: Mix with SMP coffee rub, olive oil and make sure they are all well covered.
3. Wrap in aluminum foil: This allows them to steam while retaining moisture.
4. Cook on the grill: Grill for approximately 1 hour, flipping if necessary to prevent sticking.
5. Finish browning: Uncover potatoes, add butter, aromatic herbs, smoked salt and a touch of vinegar, and return to the grill over indirect heat for 35-40 minutes to form a golden crust.

To finish and serve

Once the piece has rested, cut into thick slices to take advantage of all its juiciness. Serve hot accompanied by the golden potatoes and the aromatic reduction to enhance the authentic flavor. This combination enhances the smoky notes and the mild flavor of premium grilled meat, making this recipe a classic in any gourmet barbecue. Don't forget to accompany with a good sauce or a fresh salad to balance the experience.

I want to share these tips with you

• Control the internal temperature: Use a thermometer to measure the meat and avoid overcooking it.
• Always rest the meat: This step is vital to obtain redistributed juices and a tender texture.
• Choose the right wood: Woods like oak or walnut provide complex and not overly invasive smoky flavors.
• Smoked salt in moderation: Apply just the right amount so as not to overpower the natural flavor of the rib eye.
• Well-seasoned potatoes: The mix with rub and vinegar creates a balance between texture and intense flavor.

Nutritional Information

• Calories: 650 kcal per serving
• Proteins: 55 g
• Fats: 40 g
• Carbohydrates: 12 g
• Fiber: 3 g

These values are approximate per serving and may vary depending on the size of the cuts and the ingredients used.

5 keys to make it perfect

• Marinating time: Make sure the herb and condiment paste rests for at least 2 hours to penetrate well.
• Use of appropriate wood: Prefer oak or walnut wood for a balanced smoky flavor and to avoid bitterness.
• Controlled resting: Do not omit post-cooking rest to preserve juiciness.
• Stable temperature: Maintain indirect heat between 325°F and 350°F for gentle and even cooking.
• Season just before grilling: Do not overuse salt during cooking to avoid an intensely salty flavor.

When is it ideal to enjoy it?

This Whole Smoked Rib Eye is perfect for outdoor family gatherings, especially during gourmet grilling season where flavor and presentation are key. It's ideal to serve at special celebrations or when you want to impress your guests with a premium cut of meat that combines techniques of traditional smoking and authentic flavor in every bite.

Comparison with similar smoked rib eye recipes

Smoked Meats: video experience

This video guides you step-by-step to achieve a perfect Smoked Whole Rib Eye with a homemade technique, ideal to complement what you learned in this recipe.

Explore different approaches and secrets to achieve an intense flavor in premium cuts, such as Rib Eye.