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Boneless Ribeye Cap

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

Ingredients

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

Instructions

  • 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.

Video