Slow-Smoked Wagyu Ribeye with Texas Dry Rub

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy wagyu ribeye dry-aged and slow-smoked with a Texas-style spice rub for a tender, flavorful steak experience. This american-inspired beef ready in about 190 minutes pairs dry-aged wagyu ribeye steak, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 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.

Prep: 40 min Cook: 150 min Serves 4 American cuisine 700 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1 tbsp brown sugar to make the dry rub.
  2. Step 2: Pat dry 2 lbs dry-aged wagyu ribeye steak and brush with 2 tbsp olive oil. Generously coat all sides of the steak with the prepared dry rub, pressing it into the meat.
  3. Step 3: Soak 2 cups hickory wood chips in water for 30 minutes, then drain. Prepare your smoker to maintain a steady temperature of 225°F.
  4. Step 4: Place the ribeye on the smoker grate and smoke for approximately 2 to 2.5 hours until internal temperature reaches 130°F for medium-rare.
  5. Step 5: Remove steak from smoker and tent with foil. Let rest for 15 minutes to allow juices to redistribute before slicing against the grain.
  6. Step 6: Serve with your favorite sides or Texas-style barbecue accompaniments.

Frequently asked questions

How long does Slow-Smoked Wagyu Ribeye with Texas Dry 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 Texas Dry 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 steak from drying out.

Can I substitute ingredients in Slow-Smoked Wagyu Ribeye with Texas Dry 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 Texas Dry 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 Texas Dry Rub?

American 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.

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