Wojapi Smoked Ribeyes: Reverse Seared on the Traeger

Ribeye is the king of steaks and we're not going to argue about it. We've been doing these on the Traeger with Original Wojapi and a reverse sear finish — the berry sugars melt into the fat during the low smoke and build a dark, almost lacquered crust. Then you hit it with high heat and everything caramelizes. This might be the best thing we've cooked yet.

• Servings: 2

Source: Red Wing Spices

Import to my cookbook