The carry over will make the meat continue to cook for another 4-7 degrees. It’s also important to let the ribeye rest because of the carry over. Letting it rest will re-incorporate all those amazing juices back into the meat. Letting it rest! I let mine rest loosely covered in foil. When the ribeye hits your desired temperature, remove it from the smoker and then it’s time to do the most crucial step.After 30 minutes I like to baste it with the butter of the gods, Wagyu Beef Tallow! Or you can use regular butter! I melt down about 1/2 cup of beef tallow and mix in 2 tablespoons of Worcestershire sauce.For medium-rare, we wanna cook the ribeye until about 123-125. I have two probes on mine, so I placed each one in a different spot to get the highest accuracy. Once up to temperature, it’s time to cook! A probe thermometer comes really handy in this cook.We want to shoot between 250-275 degrees. While the ribeye is soaking up all the amazing flavors from the rub, it’s time to get the smoker fired up.Coat it a generous amount and let rest for at least 30 minutes. I like to use Hardcore Carnivore Black as it always gives me the best bark. Next we’ll cover it in our favorite rub for beef.If you trim off too much, that’s okay! It’s important to trim the fat as it won’t have time to render and we get the most possible flavor into the meat. I like to cut off any excess meat/fat from around the bones, some people like to expose the bones, this is all up to you! We also want to trim the fat cap down a bit, down to at least a 1/4 inch. First we’ll start by trimming the ribeye.Ready to take on smoking a prime rib? This recipe has all the information and tips you need to perfectly smoke a Prime Rib Roast.
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