Looking for the ultimate ribeye roast recipe? Look no further! This recipe for smoked ribeye roast on a pellet grill is guaranteed to satisfy all of your carnivorous cravings.
With its tender, juicy meat and smoky flavor, this dish is perfect for any barbecue or special occasion. So fire up that pellet grill and get ready to wow your guests with this delicious recipe.
Smoked Ribeye Roast
This recipe for smoked ribeye roast on a pellet grill is sure to be a hit with anyone who loves a good cut of meat. The ribeye roast is a prime cut of beef known for its rich, beefy flavor and tender, juicy texture.
When smoked to perfection on a pellet grill, the roast takes on a smoky flavor that adds an extra layer of depth and complexity to the meat. The result is a mouthwatering dish that satisfies even the most discerning palate.
Whether serving it for a special occasion or just a casual backyard barbecue, this recipe is sure to be a crowd-pleaser. So, if you love smoked meat, you’ll want to give this recipe a try!
How To Make Smoked Ribeye Roast
Ok, enough talking, and let’s get to cooking the most amazing smoked Ribeye Roast you’ve every had! By the time you’re done making this recipe, your friends and family will be praising you for your BBQ mastery!
Step 1: Preheat Smoker
Preheat your pellet grill to 250 degrees Fahrenheit (F). This will ensure the grill is at the proper temperature for cooking the roast. To do this, turn on your pellet grill and set the temperature to 250 degrees F. It is important to close the lid for 15 minutes after turning on the grill, as this will allow the temperature to stabilize and ensure that the grill is fully heated.
Step 2: Prep Your Ribeye Roast
While the pellet grill is heating up, prepare the ribeye roast by trimming any excess fat and reducing the thickness to about 1/4 inch. This will help the roast cook evenly and reduce the cooking time. To do this, use a sharp knife to carefully remove any large pieces of fat from the surface of the roast. Then, use a meat tenderizer or rolling pin to gently pound the roast until it is about 1/4 inch thick.
Step 3: Seasoning
Mix mustard, garlic, and Worcestershire sauce in a small bowl. This will create a flavorful coating for the roast. To do this, measure out equal parts of mustard, garlic, and Worcestershire sauce and mix them in a small bowl until well combined. You can adjust the amounts to your liking or add additional seasonings if desired.
Coat the ribeye roast with the mustard mixture and season it generously with your favorite rub. This will add flavor and help create a crust on the surface of the roast. To do this, use a brush or spoon to evenly coat the surface of the roast with the mustard mixture. Then, sprinkle your favorite rub over the top of the roast, making sure to cover the entire surface. You can use store-bought rubs or create your blend using a combination of herbs and spices. (Optional: add some fresh thyme to the roast by sprinkling it over the top of the rub.)
Coat the ribeye roast with the mustard mixture and season it generously with your favorite rub. This will add flavor and help create a crust on the surface of the roast. To do this, use a brush or spoon to evenly coat the surface of the roast with the mustard mixture. Then, sprinkle your favorite rub over the top of the roast, making sure to cover the entire surface. You can use store-bought rubs or create your blend using a combination of herbs and spices. (Optional: add some fresh thyme to the roast by sprinkling it over the top of the rub.)
Step 4: Smoke The Roast
Insert a meat probe into the center of the ribeye roast and place it on the grill grates of the pellet grill. This will allow you to monitor the roast’s internal temperature as it cooks. To do this, find the center of the roast and carefully insert the probe into it, making sure not to touch any bones. Then, place the roast on the grill grates and close the lid.
Smoke the roast until it reaches an internal temperature of 135 degrees F for rare or 145 degrees F for medium. This should take about 3-4 hours, depending on the size and thickness of the roast. To do this, let the roast cook on the pellet grill until it reaches the desired internal temperature, checking it regularly with a meat thermometer. Be sure to keep the lid closed as much as possible to maintain the heat and smoke inside the grill.
Smoke the roast until it reaches an internal temperature of 135 degrees F for rare or 145 degrees F for medium. This should take about 3-4 hours, depending on the size and thickness of the roast. To do this, let the roast cook on the pellet grill until it reaches the desired internal temperature, checking it regularly with a meat thermometer. Be sure to keep the lid closed as much as possible to maintain the heat and smoke inside the grill.
Step 5: Rest and Serve
When the roast is ready, please remove it from the pellet grill and tent it loosely in foil for about 20 minutes to rest. This will allow the juices to redistribute and make the roast easier to slice and serve. To do this, carefully remove the roast from the grill and place it on a cutting board. Then, cover it loosely with foil, not wrapping it too tightly. Let it rest for about 20 minutes before slicing and serving. Enjoy your delicious smoked ribeye roast!
Tips For Making The Best Smoked Ribeye Roast
- Choose a high-quality ribeye roast: Look for a ribeye roast with a deep red color and plenty of marbling, resulting in a more flavorful and tender final product.
- Trim excess fat from the roast: Trimming excess fat from the roast will help it cook evenly and reduce the cooking time.
- Season the roast generously: Use your favorite rub or seasoning blend to add flavor to the roast. Be sure to season the roast generously and coat it evenly for the best results.
- Use a meat thermometer: A meat thermometer is essential for ensuring that the roast is cooked to your desired level of doneness. Insert the thermometer into the center of the roast to check the internal temperature.
- You can use smoker tubes to get more smoke from your smoker you are using to get more flavor.
- Let the roast rest after cooking: Allowing the roast to rest after cooking will allow the juices to redistribute and make the meat easier to slice and serve.
Best Sides for Smoked Ribeye Roast
- Grilled vegetables: Try grilling a variety of vegetables, such as asparagus, bell peppers, zucchini, or onions, to add a burst of flavor to the meal.
- Smoked Baked Potatoes: Smoked Baked Potatoes are a classic side dish that pairs well with almost any type of meat. Try roasting small red potatoes or fingerling potatoes with olive oil, salt, and your favorite herbs for an easy and flavorful side dish.
- Creamed spinach: This creamy and flavorful side dish is a great way to add some greens to your meal. Try sautéing fresh spinach with garlic and heavy cream, then seasoning it with salt, pepper, and a pinch of nutmeg.
- Baked beans: Baked beans are a classic barbecue side dish that pairs well with smoked meats. Try making a batch of homemade baked beans using dried beans, bacon, onions, and your favorite BBQ sauce for a delicious and hearty side dish.
- Corn on the cob: Smoked corn on the cob is a summertime favorite that pairs well with smoked ribeye roast. Try grilling corn on the cob with a little bit of butter and your favorite seasonings for an easy and delicious side dish.
- Coleslaw: This refreshing side dish is a great way to add some crunch and brightness to the meal. Try making a homemade coleslaw with shredded cabbage, carrots, and a simple dressing of mayonnaise, vinegar, and sugar.
Best Beer To Pair With Smoked Ribeye Roast
This juicy, smoky masterpiece is a carnivore’s dream, and it deserves the perfect beer companion to elevate your dining experience. Let’s explore the top beer pairings that will make your ribeye roast shine even brighter!
Porter
Porter, with its deep and rich character, is like the wise old friend who knows exactly how to complement your Smoked Ribeye Roast. The roasted malt and coffee notes in a porter enhance the smoky crust and savory juiciness of the meat. This pairing is like a symphony of bold flavors that will make your taste buds sing. The creamy, full-bodied nature of porter coats your palate, making every bite of ribeye feel like a warm, hearty hug.
Red Ale
Red ale is like the reliable neighbor who knows how to keep things down-to-earth, and it’s an ideal match for your ribeye roast. Its malty sweetness and balanced hops create a delightful harmony with the smoky, tender meat. The caramel notes in red ale enhance the richness of the ribeye, making each bite a flavor celebration. This pairing is as comforting as a family gathering and as tasty as a home-cooked meal with loved ones.
IPA (India Pale Ale)
IPA, the hoppy thrill-seeker of the beer world, is ready to add an exciting twist to your ribeye roast experience. Its bold hoppy flavors and citrusy zing cut through the smoky crust, creating an enticing contrast that will have your taste buds dancing. This pairing is like a flavor adventure, where each bite is a burst of hoppy excitement. The IPA’s refreshing bitterness and fruity notes elevate the overall experience, making your meal even more satisfying.
Related Recipes
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- Smoked Top Round Roast Recipe
- Smoked Top Sirloin Roast
Smoked Ribeye Roast Recipe
Juicy Smoked Ribeye Roast you can make at home on your pellet grill (or any smoker)
Equipment
- Smoker Pellets
Ingredients
- 1 (4-6 lb) Ribeye Roast
- 4 tbsp Yellow Mustard
- 1 tbsp Worcestershire Sauce
- 1 Clove Garlic, Minced
- Favorite Rib Rub
- 4 Fresh Thyme
Instructions
- Preheat your smoker to 250 degrees F and close the lid for 15 minutes.
- While the smoker is heating up, prepare the ribeye roast by trimming any excess fat and reducing the thickness to about 1/4 inch.
- In a small bowl, mix together mustard, garlic, and Worcestershire sauce. Coat the ribeye roast with this mixture and season generously with your favorite rub. (Optional: add some fresh thyme to the roast.)
- Insert a meat probe into the center of the ribeye roast and place it on the grill of the smoker.
- Smoke the roast until it reaches an internal temperature of 135 degrees F for rare or 145 degrees F for medium (this should take about 3-4 hours).
- When the roast is ready, remove it from the smoker and tent it loosely in foil for about 20 minutes to rest. Then slice and serve.
Smoked Ribeye Roast FAQs
Can I use a different type of grill for cooking this recipe?
You can certainly use a different grill for cooking this recipe, such as a gas grill or a charcoal grill. However, the cooking time and method may vary depending on the type of grill you use. For best results, follow the manufacturer’s instructions for your specific grill and use a meat thermometer to ensure that the roast is cooked to your desired level of doneness.
How long does it take to smoke a ribeye roast on a pellet grill?
The cooking time for a ribeye roast on a pellet grill will vary depending on the size and thickness of the roast, as well as the desired level of doneness. It will take about 2 hours to smoke a ribeye roast on a pellet grill until it reaches an internal temperature of 115 degrees F. Then, increase the heat to 400 degrees F and continue cooking for an additional 20-30 minutes, or until the internal temperature reaches 135 degrees F for medium-rare.
Can I use wood chips to add more smoke flavor to the roast?
Yes, you can certainly use wood chips to add more smoke flavor to the roast. To do this, soak the wood chips in water for at least 30 minutes before adding them to the pellet grill. This will help prevent them from burning and releasing too much smoke. You can add the wood chips to the pellet grill by placing them in a foil packet or using a wood chip tray, depending on the design of your grill. Be sure to follow the manufacturer’s instructions for your specific grill.
Can I use a different cut of meat for this recipe?
While this recipe was developed explicitly for a ribeye roast, you can certainly try using a different cut of meat if you prefer. Just be aware that the cooking time and method may vary depending on the type of meat you use. For best results, follow the manufacturer’s instructions for your specific grill and use a meat thermometer to ensure that the roast is cooked to your desired level of doneness.
Is it necessary to let the roast rest after cooking?
Yes, it is important to let the roast rest after cooking to allow the juices to redistribute and make the meat easier to slice and serve. To do this, remove the roast from the grill and place it on a cutting board. Then, cover it loosely with foil and let it rest for at least 10 minutes before slicing and serving.
Can I make this recipe in the oven instead of on a pellet grill?
You can make this recipe in the oven instead of on a pellet grill. To do this, preheat your oven to 400 degrees F and wrap the seasoned and coated ribeye roast in foil. Place the roast in the oven and cook it until it reaches the desired internal temperature, using a meat thermometer to monitor the progress. The cooking time will vary depending on the size and thickness of the roast, so be sure to follow the manufacturer’s instructions for your specific oven and use a meat thermometer to ensure that the roast is cooked to your desired level of doneness.
Can I make this recipe in advance and reheat it later?
You can certainly make this recipe in advance and reheat it later. To do this, follow the recipe instructions to cook the ribeye roast on the pellet grill or in the oven. Then, let the roast cool to room temperature and refrigerate it until you are ready to serve it. When you are prepared to serve the roast, preheat your oven to 350 degrees F and place the refrigerated roast in a baking dish. Cover the dish with foil and bake the roast until it is heated through about 20-30 minutes. Be sure to use a meat thermometer to ensure that the roast is heated to the desired internal temperature before serving.
Can I freeze the leftovers from this recipe?
Yes, you can certainly freeze the leftovers from this recipe. To do this, let the roast cool to room temperature and wrap it tightly in foil or plastic. Then, place the wrapped roast in a resealable plastic bag and freeze it for up to 3 months. When ready to eat the leftovers, thaw the roast in the refrigerator and reheat it in the oven or pellet grill. Be sure to use a meat thermometer to ensure that the roast is heated to the desired internal temperature before serving.
Can I make this recipe with a boneless ribeye roast?
Yes, you can certainly make this recipe with a boneless ribeye roast. The cooking time and method will be the same as for a bone-in ribeye roast, but you may need to adjust the cooking time slightly to account for the difference in size and thickness. Be sure to use a meat thermometer to ensure the roast is cooked to your desired level of doneness.