How To Make Slow-Smoked Ribeye Roast Recipe
4 to 6 lb ribeye roast
1 Minced clove garlic
4 Tbsp yellow mustard
1 Tbsp Worcestershire sauce
For the rub:
1 Tbsp dried rosemary
1 Tbsp coarse or cracked black pepper
1 Tsp sea salt
1 ½ Tsp garlic powder
1 ½ Tsp onion powder
Preheat your smoker to 250°F (120°C).
Trim any excess fat on your roast. In a small bowl, add the garlic, mustard and Worcestershire sauce. Cover your roast with this mixture. In another bow, mix all of the rub ingredients. Then, add the rub on top of the mixture, seasoning your roast. Add some thyme sprigs.
Place the roast inside the smoker and smoke it until it reaches an internal temperature of 140 to 145°F (60 to 63°C), which should be about 3 to 4 hours.
You can use hickory bisquettes for this recipe.
Remove it from the smoker and let it rest for about 20 minutes before serving.
The strong and sweet flavor of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.Shop Now