Dry brined ribeye steak for 48 hours and smoked on a Green Mountain Grills Daniel Boone Prime WiFi using GMG Fruitwood Blend pellets.

Rub used: Hey Grill Hey Beef Rub

Temperatures: 225° until internal temp of steak reached 115°, then boosted to 500° for a reverse sear

Prep time: 48 hours (mostly just sitting in the refrigerator)

Total cook time: 30 minutes Recipe:

1. Pat steak dry with paper towels

2. Place steak on a drying rack with a sheet pan underneath

3. Generously sprinkle with kosher salt on all sides of the steak until it is covered in salt

4. Place steak uncovered in the refrigerator for up to 72 hours (I chose 48 hours)

5. Preheat smoker to 225°

6. Lightly coat steak in olive oil as a binder (use your hands to rub it on)

7. Add the rub of your choosing (Note: you may want to choose a rub with less or even no salt since the salt is already on the steak from the dry brine)

8. Place steak on smoker and cook until IT of 115° (for more rare steak, or 125°/135° based on preferred doneness)

9. Once IT is reached, remove steak from smoker and boost temp to 450°-550° for reverse sear

10. Sear steak for 1-2 minutes per side

11. Enjoy!