Boneless Ribeye Cap is a premium cut of beef – and when cooked this way, it comes out juicy and tender.


Beef Rub

Black Pepper, Salt and Paprika make this rub a beef grillers dream. Elevate your steak game – the sweetness and pepper in this rub really plays well with the Boneless Ribeye Cap. Small: 7.0 oz | Large: 13.8 oz

Boneless Ribeye Cap

Boneless Ribeye Cap

We're teachign you how to smoke this premium cut of meat.
Course Main Course
Cuisine American


  • 1 Boneless Ribeye Cap we prefer Snake River Meats
  • Montana Outlaw BBQ Beef Rub


  • Trim hard fats off cut, keeping meat thickness consistent.
  • Lightly season with Montana Outlaw BBQ Beef Rub and pat in.
  • Let meat rest for 15-20 minutes.
  • Smoke at 275° until internal temperature reaches 135°-140° (about 20-25 minutes).
  • Let the meat rest, then slice against the grain.
  • Serve with grilled veggies for a complete and delicious meal.


Keyword Beef, Steak