Description
Smoked ribeye roast is a flavorful and tender cut of beef cooked slowly for a smoky taste.
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 mesquite)
Instructions
- Preheat your smoker to 225°F (107°C).
- Rub the ribeye roast with olive oil.
- Mix salt, pepper, garlic powder, onion powder, and smoked paprika in a bowl.
- Coat the roast evenly with the spice mixture.
- Place wood chips in the smoker box.
- Put the roast on the smoker grill.
- Smoke the roast until it reaches an internal temperature of 130°F (54°C) for medium-rare.
- Remove the roast and let it rest for 20 minutes before slicing.
Notes
- Adjust cooking time based on roast size.
- Use a meat thermometer for accuracy.
- Letting the roast rest enhances flavor.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (4 oz)
- Calories: 300
- Sugar: 0g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 80mg
Keywords: smoked ribeye roast, beef roast, smoked meat, barbecue