Description
A flavorful smoked ribeye roast that is tender and juicy.
Ingredients
Scale
- 1 ribeye roast (5–7 pounds)
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- Wood chips for smoking (hickory or oak)
Instructions
- Prepare the grill or smoker for indirect cooking at 225°F.
- In a bowl, mix olive oil, salt, pepper, garlic powder, onion powder, and smoked paprika.
- Rub the mixture all over the ribeye roast.
- Let the roast sit at room temperature for 30 minutes.
- Add wood chips to the smoker or grill.
- Place the roast on the grill grate away from direct heat.
- Close the lid and smoke for about 4-6 hours, or until the internal temperature reaches 135°F for medium-rare.
- Remove the roast and let it rest for 15-20 minutes before slicing.
Notes
- Use a meat thermometer for accurate cooking.
- Adjust seasoning according to your taste.
- For a crust, sear the roast on high heat for a few minutes after smoking.
- Prep Time: 30 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 0g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg
Keywords: smoked ribeye roast, beef roast, smoked meat