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Smoked Chili Rib Eye Steaks

Difficulty 3/5
Prep time 10 mins

Cook time 60 mins
Serves 4-6

Hardwood Mesquite

A spicy homemade chili paste brings the heat to this classic cut of steak and a 45-minute smoke sesh infuses these rib eyes with pure wood-fired flavor.


4 rib eye steaks, 10-12 oz each

2 large garlic cloves, minced

1 tsp salt

2 Tbsp chili powder

2 tbsp Worcestershire sauce

2 tbsp olive oil

1 tsp packed brown sugar

1 tsp ground cumin


Mash the garlic and salt into a paste in a small bowl; stir in the chili powder, Worcestershire sauce, olive oil, brown sugar and cumin. Rub all surfaces of the steaks with the mixture.

Place the steaks and the remaining rub into a large resealable plastic bag and refrigerate for 4 hours or up to 2 days.

When ready to cook, set the temperature to 225˚F and preheat, lid closed for 15 minutes.

Place the steaks on the grill grate and smoke for about 45 minutes (until the internal temperature reaches 120˚F).

Remove the steaks and set aside to rest. Increase the temperature to High and preheat, lid closed for 10-15 minutes.

Return the steaks to the grill and cook until your desired doneness. We love a good medium-rare, which is about 135 to 140˚F, or about 3 to 5 minutes on the first side and a minute or two on the second side.

Let the steaks rest for 5 to 10 minutes before serving. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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