Skip the oven and cook your next ribeye roast on the smoker! Melt-in-your-mouth tender, beefy, and oh-so-good, this Smoked Ribeye Roast is so good, that you’ll never want it any other way!
Meaty, melt-in-your-mouth-tender, and oh-so delish, Smoked Ribeye Roasts are about as good as good gets! Serve with all your favorite roast beef sides and dig into a deliciosu feast!
Ingredients
4 pound ribeye roast
2 tablespoons olive oil
1/4 cup Montreal Steak Seasoning
Instructions
Remove the roast from the fridge about an hour before putting it on the smoker. This will allow the roast to warm up a bit, reducing the time it needs on the smoker.
Rinse the roast under running water to remove any bone chips, then pat it dry with paper towels.
Rub the roast all over with olive oil. With the cap removed, the roast needs a bit more fat and the olive oil will also help the rub stick to the meat.
Sprinkle the roast liberally with the Montreal Steak Seasoning.
Preheat your Traeger smoker as per the manufacturer's instructions (or whatever smoker you'll be using).
Place the well-seasoned roast onto the smoker at 180-F (or supersmoke) for about 30 minutes, then turn the heat to 225F and continue cooking until the roast reaches an internal temperature of 125-F for medium rare.
Remove the roast when the internal temp reaches 125-F and let it rest for at least 15 minutes before slicing.
Notes
Chef Jenn’s Tips
Actual cooking time will vary based on the size of your roast, but on a Traeger smoker, a 3-bone roast will take about 2.5-3 hours at 225F.
Season your roast REALLY well! Some of it will fall off during the smoking process, and beef loves to be well-seasoned.
Resting is SO important. Your meat will stay hot – let it rest for at least 15 minutes before carving so all the juice doesn’t come out.
Reviewed by EL KATIBI MARIA
on
October 08, 2023
Rating:
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