Smoked Bison Ribeye - Armadillo Pepper

Smoked Bison Ribeye

September 27, 2019

Bison ribeye steaks are lean and rich in flavor. Add some smoke and you've got a real treat. 

We'll use the reverse-sear technique today with the Pit Boss Pellet grill. Of course any grill you have will work just fine.

Smoked Bison Ribeye Steak

Recipe Ingredients

Recipe Instructions

  1. Season both sides of the Bison Ribeye steaks with the Heaven Made Brisket Rub.
  2. Heat the Pit Boss Pellet Grill to 225 degrees F. If using a charcoal or gas grill, set the grill up for indirect, 2-zone heating.
  3. Place the Bison Ribeyes on the pellet grill and smoke until the internal temperature of the ribeyes is 107-109 F.
  4. Remove the ribeyes from the pellet grill.
  5. Using caution with insulated gloves and tongs, slide the Pit Boss Pellet grill sear cover over to expose the heat source. Increase the grill temperature to 500 degrees F (will take about 15 minutes). If using a gas or charcoal grill simply bring the temperature up to 500.
  6. Place the steaks on the grill grates over the fire. Cook for 45 seconds, turn 45 degrees and cook 45 additional seconds, and then repeat for the other side.
  7. Remove from the heat, let rest for 10 minutes and serve. Steaks should be medium rare.





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