Smoked Ribeye Roast

1. Prepare the ribeye roast the night before smoking it. Trim excess fat to ¼ inch and score the fat in a diagonal crosshatch pattern.

2. Rub the roast with 2 tbsp seasoning. Place the roast on a wire rack set over a rimmed baking sheet to catch the juices. Insert garlic cloves into any gap in the meat and drizzle with 2 tbsp garlic/olive oil. Loosely cover the roast with cheesecloth or a light dish towel and refrigerate overnight. 

3. One hour before smoking, pour off any accumulated liquid from the rimmed pan and wipe clean. Drizzle the roast with the remaining garlic/olive oil and sprinkle with seasoning. Insert a meat thermometer probe into the thickest part of the roast. Truss the roast horizontally and vertically with butcher’s twine. 

4. Fill your pellet hopper with Chef’s Choice Signature Blend pellets. Set the grill to smoke at 225°F-250°F, using indirect heat. It is important to keep the temperature at 250°F or below. 

5. Place the roast on the wire rack over the rimmed pan. Smoke at 250°F for approximately 35 minutes per pound, or when the internal temperature reaches 120°F-125°F. Be sure to rotate the roast pan every 60 minutes for even cooking. 

6. Once the internal temperature reaches just over 120°F, remove the roast from the grill, it is not done at this point. Increase the grill temperature to 400°F and open the sear plate. Return the roast to the grill and sear on all sides to 5 degrees below your desired serving temperature, approximately 15 minutes.

Ribeye Roast Internal Temperature Doneness Guide

• Rare is 120° to 125°F degrees.
• Medium rare is 130* to 135 degrees.
• Medium is 140° to 145 degrees.
• Medium well is 150 degrees and over. 

7. Remove the roast from the grill and let it rest at least 30 minutes before slicing. Season the roast with salt and pepper to taste. 

Chef’s notes:

1. A bone-in 7-lbs ribeye roast (3 bones) will provide about 4-5 pounds of meat, enough to feed at least 8 people. 
2. When dry brining the roast it is up to you to cover or not to cover. 
3. Try not to use a seasoning blend with sugar, ribeye roast loves savory herbs and salt.