Boneless Ribeye Cap
We're teachign you how to smoke this premium cut of meat.
Course: Main Course
Cuisine: American
Keyword: Beef, Steak
- 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.