How to Make a Perfect Smoked Ribeye Roast

Summary:

This blog post from Traeger Grills provides a detailed recipe for a slow-smoked ribeye roast, a dish perfect for a flavorful Sunday dinner. The ribeye roast is prepared with a mustard, Worcestershire sauce, and garlic mixture, then seasoned with Traeger's Prime Rib Rub. It is smoked at 250°F for 3-4 hours until it reaches the desired internal temperature. The recipe includes step-by-step instructions and highlights the importance of using hickory wood pellets for the best flavor.

Perfectly Smoked Ribeye Roast

Smoking meat has long been a cherished method of cooking, known for imparting rich, deep flavors that simply cannot be replicated by other means. Among the many cuts of beef, the ribeye roast stands out for its marbling and tenderness, making it a prime candidate for smoking. In this guide, we’ll walk you through the process of preparing a perfectly smoked ribeye roast that will be the star of your next family dinner.

Ingredients:

• 1 (4-6 lb) ribeye roast
• 4 tablespoons yellow mustard
• 1 tablespoon Worcestershire sauce
• 1 clove garlic, minced
• Traeger Prime Rib Rub, to taste
• 4 sprigs fresh thyme

Preparation:

1. Preheat Your Grill: Begin by setting your Traeger grill to 250°F and allow it to preheat with the lid closed for about 15 minutes. The steady, low temperature is crucial for smoking the meat evenly.

2. Prepare the Ribeye Roast: While the grill is heating up, take your ribeye roast and trim any excess fat, leaving a layer about 1/4 inch thick. This fat will render during smoking, adding flavor and moisture to the meat.

3. Seasoning: In a small bowl, mix the yellow mustard, Worcestershire sauce, and minced garlic. This mixture will act as a flavorful binder that helps the seasoning adhere to the meat. Rub this all over the roast, then generously apply the Traeger Prime Rib Rub. Place the thyme sprigs on top for an added aromatic touch.

4. Smoking: Insert a probe into the center of the roast, avoiding bones and large pockets of fat. Place the roast directly on the grill grates. Smoke the roast until it reaches an internal temperature of 135°F for rare or 145°F for medium, which should take about 3-4 hours.

5. Resting: Once the desired temperature is reached, remove the roast from the grill and tent it with foil. Let it rest for at least 20 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is juicy and flavorful.

Tips for the Perfect Smoked Ribeye Roast:

• Choosing the Right Wood: Hickory wood pellets are recommended for this recipe as they provide a robust, smoky flavor that complements the richness of the ribeye.
• Consistent Temperature: Maintaining a consistent grill temperature is key. Avoid opening the grill lid frequently to keep the temperature steady.
• Using a Meat Probe: A reliable meat probe is essential for monitoring the internal temperature without having to open the grill.

Pairing Suggestions:

To complete your meal, consider pairing the smoked ribeye roast with classic sides such as garlic mashed potatoes, grilled asparagus, and a fresh garden salad. A bold red wine, like a Cabernet Sauvignon, would also complement the rich flavors of the roast.

By following these steps, you’ll be able to create a smoked ribeye roast that is not only tender and juicy but also bursting with flavor. Whether it’s a special occasion or just a Sunday family dinner, this dish is sure to impress and become a favorite in your household.