smoker ChartsDATASHEET // CT-SM-088
smokerSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Bone-In Cowboy Ribeye (2-inch, Reverse Sear / Smoked) in the smoker
Specification: 2 lb bone-in cowboy ribeye steak (2-inch thick) heavily salted
Target Temp
225°F (107°C)
Indirect Smoke
Total Time
60–75 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
130°F (54°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat smoker to 225°F (107°C) with your choice of wood. Prepare bone-in cowboy ribeye (2-inch, reverse sear / smoked) (2 lb bone-in cowboy ribeye steak (2-inch thick) heavily salted).
2
Cook
Cook for 60–75 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Core reads 120°F in smoke before direct sear finishes meat at 130°F medium-rare Confirm internal temperature reaches 130°F (54°C). Rest for 10 minutes before serving.
Verification Basis & Testing Rig
Beef Checkoff Ribeye Timetable & Texas Monthly Reverse Sear Science
Pro Tip: Smoke low at 225°F until the core reads 120°F, then sear 90 seconds per side in a smoking hot cast iron skillet or direct flame for a steakhouse crust.
Related smoker Cook Times
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225°F (107°C)5.5–6 hours (3h smoke, 2h wrap, 30m glaze)
Pork Butt / Boston Butt (Pulled Pork)
250°F (121°C)8–10 hours (approx 75 mins per lb)
Whole Chicken (Spatchcocked)
225°F (107°C) smoke / 375°F (191°C) crisp finish2–2.5 hours
Baby Back Pork Ribs (2-2-1 Method)
225°F (107°C)4.5–5 hours (2h smoke, 2h foil, 30-60m glaze)
Bone-In Turkey Breast
250°F (121°C)2.5–3 hours (~25-30 mins per lb)
Crispy Smoked Chicken Wings
225°F (107°C) smoke / 400°F (204°C) crisp75 mins (60 min smoke + 15 min high heat)