Smoked Ribeye Sandwiches

Here’s our 𝐅𝐢𝐫𝐞 & 𝐒𝐚𝐥𝐭 𝐂𝐨. 𝐅𝐨𝐨𝐭𝐛𝐚𝐥𝐥 𝐑𝐞𝐜𝐢𝐩𝐞 for your smoked ribeye sandwiches: hearty, handheld and perfect for game day and cheering on your favorite team!

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

• 1 Fire & Salt Co. sandwich cut 𝐑𝐢𝐛𝐞𝐲𝐞s

• 2 Tbsp Fire & Salt Co. 𝐖𝐢𝐥𝐝 𝐑𝐨𝐬𝐞𝐦𝐚𝐫𝐲 𝐎𝐥𝐢𝐯𝐞 𝐎𝐢𝐥

• 2 Tbsp Fire & Salt Co. 𝐁𝐞𝐞𝐟 𝐑𝐮𝐛

• 6–8 sandwich buns

• 6–8 slices Fire & Salt Co. 𝐒𝐦𝐨𝐤𝐞𝐝 𝐂𝐡𝐞𝐝𝐝𝐚𝐫 𝐂𝐡𝐞𝐞𝐬𝐞

• 𝐊𝐨𝐬𝐦𝐨𝐬 𝐁𝐢𝐠 𝐃𝐢𝐥𝐥 𝐏𝐢𝐜𝐤𝐥𝐞𝐬

  𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬

1. Season the Ribeye: Rub ribeye with 𝐖𝐢𝐥𝐝 𝐑𝐨𝐬𝐞𝐦𝐚𝐫𝐲 𝐎𝐥𝐢𝐯𝐞 𝐎𝐢𝐥 and coat generously with 𝐁𝐞𝐞𝐟 𝐑𝐮𝐛

2. Smoke or Grill:

   • Smoke Method: Smoke low and slow until ribeye reaches medium-rare (about 130°F internal).

   • Grill Method: Grill over medium-high heat until desired doneness.

3. Slice Thin: Let ribeye rest 10 minutes, then slice thin against the grain.

4. Build the Sandwiches: Pile ribeye slices onto buns and top with smoked cheddar. Allow cheese to melt slightly from the warmth of the beef.

5. Tailgate Ready: Wrap each sandwich in foil to keep warm until kickoff or halftime.