Cooking up a Cowboy Ribeye with Professional Bull Rider Jess Lockwood #PBR #bullriding #cowboyribeyesteak #pitbossgrills Here’s how he did it: Ingredients: Ribeye Steak Pit Boss Chophouse Steak Rub Directions: 1. Set the smoker to 225°F. 2. Place ribeye in an aluminum pan and sprinkle the Pit Boss Chophouse Steak Rub over the top, coating well. 3. Place in smoker on the top grates, farthest away from the heat source. Smoke until internal temperature reaches 110°F to 120°F, or for about 45 minutes. 4. Remove the ribeye from the smoker and crank up the temperature to 400°F with the Flame Broiler plate open. 5. Once fire is visible, place the ribeye over grates and cook each side for 3 minutes to sear. 6. After searing, remove the ribeye from the grill and let rest for 5 to 10 minutes. 7. Enjoy!