Description
A flavorful smoked ribeye roast with a smoky crust and tender interior.
Ingredients
Scale
- 1 ribeye roast (5–7 lbs)
- 2 tablespoons olive oil
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
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.
- Apply the spice mix evenly over the roast.
- Place the roast in the smoker.
- Smoke until the internal temperature reaches 135°F (57°C) for medium-rare.
- Remove the roast and let it rest for 15-20 minutes.
- Slice and serve.
Notes
- Adjust cooking time based on the size of the roast.
- Use wood chips like hickory or mesquite for added flavor.
- Let the roast come to room temperature before smoking.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 6 oz
- Calories: 450
- Sugar: 0g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 100mg
Keywords: smoked ribeye roast, smoked meat, barbecue ribeye