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Smoked Ribeye

A reverse-seared ribeye is the best steak most people have ever cooked. Gentle smoke to just under target, then a screaming sear. Edge-to-edge doneness, huge crust, no gray band. Set your time below.

How long to smoke a ribeye

At 225°F, a thick ribeye takes roughly 45 minutes to an hour to reach about 10°F under your target, then just minutes on the sear. Pull off the smoke around 125°F for a medium-rare finish; the sear carries it to 130°F on the plate.

The reverse sear

Two zones is the whole method: indirect at 225°F for the smoke, then a direct zone or cast iron hot enough to hurt for the crust. Rest briefly between so the surface dries and crusts instead of steaming.

Ribeye on a pellet grill

Smoke at 225°F, then crank to max or finish on a cast-iron over a side burner. Oak, hickory, or a little mesquite; butter, garlic, and thyme in the sear pan.

FAQ

What temp to pull a ribeye? Pull off the smoke about 10°F under target: ~125°F for medium-rare, then sear to 130°F on the plate.

How long does a smoked ribeye take? About an hour of smoke plus a few minutes of sear for a thick steak. The calculator times it.

Reverse sear vs regular sear? Reverse sear gives even doneness and a better crust than searing a cold steak first.

🔥 Ribeye Steak at a glance
Pit temps: Slow and Low 225°F / 107°C
Time rule of thumb: Reverse Sear (Slow and Low): ~0.8 h
Rest: 15 min recommended
Best woods: Oak, Hickory, Mesquite, Pecan
Fire setup: Two zones: indirect at 225°F for the smoke, then a screaming-hot direct zone or cast iron for the sear.

Times & temperatures

Style Method Pit temp Approx time Pull / done temp
Reverse Sear Slow and Low 225°F / 107°C ~40-80 min Rare 115°F · Medium-Rare 125°F · Medium 135°F · Medium-Well 145°F · Well 155°F

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The MeatSmokingCalculator will help you plan the timeline for any meal.

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Planning, ingredients, preparation, and timing are the most critical elements to making and serving great food.
Having enough time is the most important part when it comes to slow and low!

Meat Smoking Calculator takes the thinking out of the process.
It makes cooking and serving amazing tasting smoked meats every time, on time.

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