Lane's SPG Reverse-Seared Ribeye
If there's one cut that belongs in every pitmaster's rotation, it's a thick ribeye -- and the reverse sear method is the best way to cook it. By starting low and slow on the smoker before finishing over a ripping-hot sear, you get total control over the cook: edge-to-edge doneness with a deep, caramelized crust that a traditional pan-sear just can't match. This month's Flavor Flex box gives you everything you need to nail it.
Lane's SPG Rub (as featured in our Flavor Flex BBQ box) is the starting point here, and it earns its place. Salt, pepper, and garlic -- three ingredients that have been pulling their weight on beef since before BBQ competitions existed. Applied generously 30 minutes before the cook (or overnight if you're planning ahead), SPG lets the ribeye's natural richness do the talking while still building the kind of bark you want on that final sear. No complicated marinade, no five-ingredient rub. Just fundamentals done right.
The optional Cherry Bomb BBQ Sauce from PS Seasoning is worth keeping in your back pocket for this one. A light brush during the final minute of searing adds a subtle sweet heat that plays well against the savory crust -- but it's a finishing touch, not a focal point. If you're cooking for a crowd, put it on the table and let people decide for themselves.
Pull the steaks at 125°F for medium-rare, rest them for 8–10 minutes with a pat of butter melting into the crust, and slice against the grain. That's a steakhouse-quality ribeye, right in your backyard.
