Gather 2, 2-gallon Ziplock baggies. Place one ribeye in each baggie and marinate each ribeye in 1/2 bottle of Allegro Marinade Original for 1-2 hours.
Preheat your smoker to 275 degrees Fahrenheit. I used Cowboy Charcoal's Charcoal and Applewood Pellets in my Traeger.
Remove ribeyes from marinade and season all sides of the ribeye with Crove Food Co. Beef Rub & Seasoning.
Place ribeyes on the smoker until medium rare. Pull them at around 125 degrees Fahrenheit internal temperature. Let them rest for about ten minutes. We will finish them with a reverse sear.
Fire up your Weber Kettle with Cowboy Charcoal Briquettes with GrillGrates. Sear ribeyes on GrillGrates on all sides, turning them 90 degrees, to get the perfect crisscross sear marks.
Let rest for ten more minutes. Slice it up and sprinkle one more time with Crove Food Co. Beef Rub & Seasoning.