Slow-Smoked Wagyu Ribeye with Smoky Mesquite Rub
A dry-aged wagyu ribeye is slow-smoked over mesquite wood for deep, smoky flavors, finished with a savory rub that enhances its rich marbling. This bbq & smoked-inspired beef ready in about 190 minutes pairs dry-aged wagyu ribeye, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 900 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs dry-aged wagyu ribeye
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups mesquite wood chips
- 2 tbsp olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, combine 1 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp smoked paprika, 1 tsp garlic powder, and 1 tsp onion powder to create the smoky rub.
- Step 2: Rub 2 lbs dry-aged wagyu ribeye evenly with 2 tbsp olive oil, then coat thoroughly with the smoky rub mixture. Let rest at room temperature for 30 minutes.
- Step 3: Preheat smoker to 225°F and add 2 cups mesquite wood chips to generate smoke.
- Step 4: Place the ribeye on the smoker grate and smoke for approximately 2 to 2.5 hours, or until internal temperature reaches 130°F for medium rare, basting occasionally with any rendered juices.
- Step 5: Remove ribeye and tent with foil for 15 minutes before slicing against the grain to serve.
Frequently asked questions
How long does Slow-Smoked Wagyu Ribeye with Smoky Mesquite Rub take to make?
Total time is about 190 minutes (40 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Smoked Wagyu Ribeye with Smoky Mesquite Rub?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry-aged wagyu ribeye from drying out.
Can I substitute ingredients in Slow-Smoked Wagyu Ribeye with Smoky Mesquite Rub?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Smoked Wagyu Ribeye with Smoky Mesquite Rub for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Smoked Wagyu Ribeye with Smoky Mesquite Rub?
BBQ & Smoked beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
