Smoked Ribeye's

ShopRite Had Ribeye's on Sale. Had to Give them a Try on the Smoker.
Also did Some Chicken that I had on Hand.

Tony,  How long in the Smoker? Did the meat dry out? I tried some BBQ'd Prime Rib at Kreutz Market in Texas last time we were there and was disappointed a it's lack of flavor (compared to the Brisket)

Tell us more of how you seasoned and smoked your steaks, Please.

This was the first time I Tried a Ribeye. I used the same Rub I  that I have used in the past.
It is a slight variation of the Thrill of the Grill Rub I omit the Cumin. Smoking Time was 3 Hours
and the Temp was 140. My wife and Daughter like Theirs cooked a little more so it went in the oven for 1/2 hour @ 250. The one in the pic was a little to cooked for my liking but the other
one did not go in the oven and should be perfect. My wife likes to use a dipping sauce and it
made the Rib taste like a Brisket. For my first shot all in all I am happy with the Results. 

Tony,

I love the way you use your Ducane but this time it looks like you made Jerky.

I wouldn't have enough patience to wait for a steak.

I Spent 3 Hours Weed Wacking While I was Tending to The Ribeye's

doesn't look too marbled.

I worked at a BBQ place in Denver back in the late 70"s.  Gator MaGoons.  One of the best items we had was the hickory smoked pork chops.  they used about a 10oz "porterhouse" chop.  It was rubbed with BBQ spice and cold smoked for about 2 hours at 100% smoke in the chest smoker.  the chop was still uncooked when it came out.  The smoking not only gave it a perfect shelf life for a full week but when we did them on the broiler they were awesome.  Id have to say it was the best chop I ever had.  It was completely uncooked by the the cooking process.  the fat hadnt even changed in texture but the smoke went clear thru it  The most important thing was that the temp was set at zero(this was an electric uint).  i wonder how great that would be with a nice thick rib eye?

what a waste of a good ribeye
to each his own
you don't know until you try. at least you're experimenting.

I would prefer grilling the rib eye and smoking the cheaper cuts, a smokey fire adds a good flavor but smoking is used to preserve and a fine steak will loose its flavor. IMHO S&P and a very hot fire now that is a steak