The trick is to smoke the meat and not make the meat smoke
TEXAS RIB-EYE STEAK
Date: March 12, 2006 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Texas Rib-Eye Steak
Two 14 oz. rib-eyes and 6 spice dry rub
The dry rub is ready to mix
The dry rub is ready to apply
The dry rub applied to the steaks
The steaks are ready to go the grill
The rib-eyes on the grill
The rib-eyes & sauce
The rib-eyes were tender & juicy
The final product
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This recipe from Weber’s Big Book of Grilling starts with a spicy rub and finishes with a tangy barbecue sauce.. This steak is not as spicy as the Southwestern Steak recipe, but the rub and the sauce make a tangy combination.