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Before you jump to Smoked Whole Ribeye recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Conserve Money In The Kitchen.

Remember when the only men and women who cared about the environment were tree huggers along with hippies? Those days are over, and it seems we all realize our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living a lot more eco-friendly we won’t be able to fix the problems of the environment. These types of modifications need to start happening, and each individual family needs to become more environmentally friendly. Keep reading for some approaches to go green and save energy, mainly in the kitchen.

A lot of electricity is consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. If you’re in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electrical power. Maintaining the temperature of the fridge at 37F, along with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to work less often, will also save electricity.

The kitchen alone offers you many small methods by which energy and money can be saved. Eco-friendly living is not that difficult. Mostly, all it takes is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to smoked whole ribeye recipe. You can have smoked whole ribeye using 4 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to cook Smoked Whole Ribeye:

1. Take 12 lb whole boneless choice ribeye
2. Prepare LA Preferida Sazon Seasoning
3. You need Montreal Seasoning
4. Prepare Olive oil

Steps to make Smoked Whole Ribeye:

1. Take the ribeye out of the frig and light the charcoal in the smoker.
2. Make the Montreal seasoning. Using your favorite store bought brand is fine I just like to reduce the the amount of black pepper and bump up the coriander a bit.
3. Coat the entire ribeye in olive oil.
4. Lightly coat all sides with the sazon.
5. Cover with the Montreal seasoning. This will give it beautiful flavor and a nice crust.
6. Once the smoker hits 275° put the ribeye on. I use an upright barrel smoker with a water pan.
7. Cook low for 4ish hours until the internal temp hits 125°. Watch carefully to maintain the temp and add wood chunks as needed. I used pecan wood to not overwhelm with a strong flavor with something like a mesquite.
8. Do not let the Internal temp get above 130°
9. Once it hits 125° take off, wrap in foil and stash in a dry cooler for a minimum 1 hour.
10. Slice and save all the drippings to serve over the top.

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