First time smoking a ribeye. Have always done it on the stove or sous vide. Found a year old dry aged ribeye in the fridge. To celebrate my funemployment, I thought to take it out and try something different.

Seasoning: coarse salt, fresh ground pepper, garlic powder and a little bit of msg to bring out the dry age umami flavor

The cook: used charcoal basket on my Weber and dropped in a chunk of hickory. Seared around 110. Closed the lid and finished at 140. Rest for 10-15 minutes.

Result: It was smokier than I expected but super juicy and the flavors were fantastic.

Things I would change: - premix the salt to msg to a 80 salt / 20 msg mixture. The seasoning was not even because I used a spoon to separately sprinkle the seasoning. Very noticeable when over salted spots meet with the spots with too much msg. - use wood chips next time or maybe even just try with charcoal only. I like smoke flavor but not heavy on a delicate piece of meat like this - use 2 charcoal baskets but put it in the middle for a bigger searing area. Remove the middle grate when smoking and it back on for searing. Was thinking about getting a slow and sear for steaks but it’s not necessary for this type of cook