Char-Grilled Ribeye Crowned with Claibe’s SPG and Texas Style Rub

Prepare for an unforgettable flavor explosion with this grilled beef ribeye recipe. Claibe's SPG All-Purpose Rub and Texas Style Brisket Rub work in harmony, delivering a bold and savory crust that locks in juicy tenderness. Liberally seasoned, tied for perfection, and seared over a roaring 600°F coal bed, this ribeye is a masterpiece for steak lovers.

Ingredients:

• 2 large bone-in ribeye steaks (1.5-2 inches thick)

• 2 tbsp Claibe’s SPG All-Purpose Rub (or more as needed)

• 2 tbsp Claibe’s Texas Style Brisket Rub (or more as needed)

• 2 tbsp olive oil

• 4 wooden skewers, soaked in water for 30 minutes

• Kitchen twine (for tying the steaks)

Prep the Grilled Ribeye:

1. Generous Seasoning with : Coat both sides of each ribeye liberally with Claibe’s SPG Rub and Texas Style Brisket Rub. Be generous—this is where the magic happens! Massage the rubs firmly into the meat to ensure deep flavor.

2. Tie It Tight: Wrap kitchen twine around the circumference of each steak to keep them perfectly shaped. Insert wooden skewers across the steaks to maintain structural integrity while grilling.

   
   

   

   
   

3. Rest Before the Fire: Allow the seasoned ribeyes to sit at room temperature for 30 minutes. This ensures even cooking and a richer crust.

The Char-Grilled Ribeye Cook:

1. Heat the Grill: Fire up your ceramic cooker to a searing 600°F with a blazing coal bed. Let the grill grates heat up for a few minutes until they’re scorching.

2. Sear for the Crust: Place the ribeyes directly over the coal bed. Sear each side for 3-4 minutes, forming a smoky, caramelized crust. Flip only once for the best results.

3. Finish to Medium-Rare: Move the steaks to a cooler zone (indirect heat) in the ceramic cooker. Close the lid and cook until the internal temperature reaches 125°F. The steaks will rise to the perfect medium-rare at 135°F during the rest.

4. Rest the Ribeyes: Remove the steaks from the grill, tent loosely with foil, and let them rest for 10 minutes. This step allows the juices to redistribute, delivering that irresistible tenderness.

Serving Suggestions:

• Plate these juicy ribeyes alongside roasted garlic and herb potatoes and a grilled Caesar salad.

• Pair with a robust Zinfandel or a smoky bourbon old fashioned.

• For presentation, top each steak with a dollop of garlic butter or a sprinkle of fresh parsley.

Additional Notes:

• Variations: Want more heat? Add a dash of Claibe’s Texas VooDoo Rub for a Cajun twist.

• Expert Tip: For extra smokiness, toss a few wood chips onto the coals before grilling.