Use a Traeger, pellet smoker or BBQ to make delicious Smoked Chili Rib Eye Steaks. An easy, flavorful spice rub coats the smoked, then grilled steaks.
Place minced garlic and salt in a small bowl. Mash minced garlic into salt with a fork, until it forms a paste like mixture. Add the chili powder, cumin, brown sugar, olive oil, and worcestershire sauce. Stir well, to combine. Use a pastry brush (or clean hands) to fully cover all sides of the steaks with the spice mixture. Cover the steaks, and let them "chill" in the refrigerator for 4 hours. This lets the flavors permeate the meat. NOTE: If making ahead of time, the seasoned steaks can be kept in the refrigerator for up to 2 days before cooking.
Remove seasoned steaks from refrigerator about 15 minutes before grilling. When ready to cook the steaks, prepare your grill, according to manufacturer instructions. Put the seasoned, steaks on, and cook them to your preferred done-ness.
Remove steaks from refrigerator while preheating grill. Turn the heat setting to SMOKE, and let the fire get established with the lid open. This usually takes 4-5 minutes. Once fire is established and the grill is smoking, turn temperature setting to 225° F, close the lid, and let the grill preheat for 10-15 minutes, until temperature has been reached. Place steaks on the grill, and smoke them, (with lid closed) at 225° for 45 minutes, or until a probe inserted into the steak reaches an internal temperature of 120°. Remove the steaks from grill. Cover with foil and keep them warm.
Turn temperature setting up to HIGH (450° F), and preheat grill (lid closed) until it reaches temperature ( about 10 minutes). Return steaks to the grill. Insert temperature probe into a steak. Grill 4-5 minutes (lid open) on the first side, then flip and finish grilling the other side until temperature is reached, turning ONCE. Let the steaks rest 4-5 minutes after removing them from the grill to let juices redistribute inside the meat. Remember the temperature will continue to rise a bit after taking the meat off the grill. These are the commonly "recommended" temperatures for grilled steaks:
Rare: Take off grill at 130-135°. Final temp.= anywhere between 130° -140°.
Medium-rare: Take off grill anywhere between 135-140° F. Final temp. = 145°.
Medium: Take off grill at 155°. Final temp. = 160° F.
Well done: Take off grill at 165°. Final temp. = 170°.
Smoked Chili Rib Eye Steaks https://www.thegratefulgirlcooks.com/smoked-chili-rib-eye-steaks/