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Edited by EastOak

East Oak
Community Creator

No. 004 • 2026-10-15

“I had my butcher take the trimmings off a pretty lean ribeye roast. After marinating them overnight, I skewered the meat and wove it into the rack for a simple, flavorful smoke.”

— Mike Harrelson

Prep Time:Overnight marinade

Serves:—

Smoke Time:Until firm but not dried out

Wood:Your favorite wood chips

Temperature:225°F

Smoker Model:East Oak 30-In Electric Smoker Plus

Ingredients

Main: 2½ lb ribeye roast trimmings, preferably lean

Marinade:

½ cup coconut aminos
1 tbsp Worcestershire sauce

Seasoning & Heat:

1 tbsp kosher salt
2 tsp black pepper
¼ tsp onion powder
¼ tsp garlic powder
Chili flakes, to taste
⅛ tsp Dragon’s Breath hot pepper powder mix

Pro Tips

Level Your Smoker: Before cooking, use a level to make sure your smoker is sitting level. This can help ensure the best results possible.
Protect the Temperature Probe: When hanging meat or loading the racks, make sure the food does not touch the temperature probe at the back of the unit. Contact with the probe can affect temperature readings and cause the smoker to overheat.
Don't Overcook: Smoke the meat at 225°F until it feels firm to the touch, but not dried out.

Step-by-Step Instructions

Prepare the Marinade

Combine the coconut aminos, Worcestershire sauce, kosher salt, black pepper, onion powder, garlic powder, chili flakes, and Dragon’s Breath hot pepper powder mix.

Marinate the Meat

Place the ribeye trimmings and marinade into a vacuum-sealed bag. Refrigerate and marinate overnight.

Prepare the Smoker

Before cooking, use a level to make sure the smoker is properly leveled.
When loading the smoker, make sure the meat does not touch the temperature probe at the back of the unit.

Skewer & Load

Skewer the marinated meat and weave it into the rack as shown in the photo.

Smoke

Set the smoker to 225°F and smoke with your favorite wood chips.
Continue smoking until the meat feels firm to the touch while still retaining some moisture. Avoid letting it become dried out.

Serve & Enjoy

Remove the smoked meat from the smoker and serve while warm.
Refrigerate any leftovers promptly after smoking—if there are any left!

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