Smoked Ribeye Roast is the ultimate way to enjoy a flavorful, tender, and juicy cut of beef with a deep, smoky aroma. Whether you’re making it for a special occasion or a weekend feast, this recipe delivers perfectly seasoned, slow-cooked beef with a beautiful crust and melt-in-your-mouth texture. Using a smoker takes the ribeye roast to the next level, infusing it with rich, savory notes that make every bite unforgettable. Trust me—once you try this, you’ll never want to cook ribeye any other way!
Why You’ll Love This Recipe
- Smoky, Juicy Perfection – The slow smoking process enhances the beef’s natural flavors, keeping it incredibly moist and tender.
- Hands-Off Cooking – Once your smoker is set up, all you need is patience while the magic happens.
- Crowd-Pleaser – Whether it’s a special occasion or just a weekend meal, this dish is guaranteed to impress.
- Endless Serving Possibilities – Enjoy it sliced as a main dish, in sandwiches, or even chopped into tacos.
Ingredients
Gather these ingredients to create the perfectly smoked ribeye roast:
- Ribeye Roast – Look for a well-marbled cut for maximum flavor and tenderness.
- Kosher Salt – Helps draw out moisture, forming a beautiful crust.
- Black Pepper – Adds a deep, peppery kick.
- Garlic Powder – Enhances the meat’s natural umami.
- Onion Powder – Adds depth to the seasoning blend.
- Smoked Paprika – Boosts the smokiness and adds a hint of warmth.
- Olive Oil – Helps the seasoning stick and creates a flavorful exterior.
- Wood Chips or Pellets – Hickory, oak, or mesquite for a rich, smoky aroma.
👉 Note: The ingredients with exact measurements will be listed in the recipe card below.
How to Make Smoked Ribeye Roast
Step 1: Choose the Right Ribeye Roast
When selecting a ribeye roast, look for one with good marbling—those little streaks of fat running through the meat. They melt during smoking, creating incredible flavor and juiciness.
Step 2: Prep the Meat
Pat the roast dry with paper towels. Drizzle olive oil all over to help the seasoning stick. In a small bowl, mix salt, black pepper, garlic powder, onion powder, and smoked paprika. Massage this mixture into the roast, ensuring an even coating.
Step 3: Preheat the Smoker
Set your smoker to 225°F. For the best flavor, use hickory, oak, or mesquite wood chips. Let the smoker fully heat up before adding the meat to ensure consistent cooking.
Step 4: Smoke the Ribeye Roast
Place the roast directly on the smoker grates and insert a meat thermometer into the thickest part. Smoke until the internal temperature reaches:
- Rare: 120-125°F (about 3 hours)
- Medium-Rare: 130-135°F (about 3.5 hours)
- Medium: 140-145°F (about 4 hours)
Step 5: Reverse Sear for Extra Crust (Optional)
For an amazing crispy exterior, remove the roast from the smoker at 10°F below your target doneness and sear it in a hot cast-iron skillet for 1-2 minutes per side.
Step 6: Rest the Meat
Resting is essential! Tent the ribeye roast with foil and let it rest for 15-20 minutes before slicing. This step locks in the juices, keeping every bite tender and flavorful.
Step 7: Slice and Serve
Use a sharp carving knife to slice the roast against the grain. Serve immediately and enjoy the smoky, juicy goodness!
Pro Tips for Making Smoked Ribeye Roast
- Use a Meat Thermometer – Precision is key! A thermometer ensures perfect doneness every time.
- Dry Brine for Extra Flavor – Salt the roast and let it rest in the fridge overnight before smoking for even deeper seasoning.
- Let It Rest – Resting allows the juices to redistribute, preventing a dry roast.
- Reverse Sear for Extra Crust – This method enhances the texture and adds a delicious smoky char.
- Experiment with Wood Chips – Try cherry wood for a subtle sweetness or pecan for a nutty, mellow smoke.
How to Serve
Here are some delicious ways to enjoy your smoked ribeye roast:
- Classic Plating – Serve with roasted potatoes, steamed vegetables, and a side of horseradish sauce.
- Steakhouse Style – Pair with creamed spinach, garlic butter mushrooms, and a glass of red wine.
- Smoked Ribeye Sandwich – Pile thin slices onto a toasted ciabatta roll with caramelized onions and a slather of aioli.
- Tacos & Wraps – Chop up leftovers and use them in beef tacos with fresh salsa and guacamole.
Make Ahead and Storage
Storing Leftovers
Store leftover ribeye roast in an airtight container in the fridge for up to 4 days.
Freezing
Wrap slices tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in the oven at 275°F until warmed through. For a quick option, sear slices in a hot skillet for added crispness.
FAQs
Can I smoke a ribeye roast without a smoker?
Yes! Use a gas or charcoal grill with indirect heat and a smoker box filled with wood chips.
What’s the best wood for smoking ribeye roast?
Hickory, oak, and mesquite are excellent choices. Hickory is bold, oak is smooth, and mesquite is strong and earthy.
Should I trim the fat before smoking?
Leave some fat on—it melts during smoking, basting the meat naturally for a juicy result.
Can I use this method for other cuts of beef?
Absolutely! This method works well for prime rib, sirloin roast, or even brisket.
Final Thoughts
This smoked ribeye roast is the ultimate way to elevate your steak game! The slow smoking process creates a deep, smoky flavor, while the juicy, tender texture makes every bite melt in your mouth. Whether you’re making it for a holiday dinner or just because, this recipe will quickly become a favorite.
🔥 Love slow-cooked beef? Try these recipes too!
- Check out this classic ribeye roast recipe for a traditional take on this cut.
- Looking for an easy, hands-off method? This beef rib steak slow cooker recipe is packed with rich flavors.
- For an ultra-luxurious meal, don’t miss this slow cooker prime rib recipe—perfect for special occasions!
So fire up your smoker, grab a good cut of ribeye, and get ready to enjoy the best smoked beef roast ever! 🔥
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Smoked Ribeye Roast Recipe – How to Smoke a Ribeye Roast Perfectly
- Total Time: 3 hours 30 minutes - 4 hours 15 minutes
- Yield: One 4-6 lb ribeye roast 1x
Description
This Smoked Ribeye Roast is tender, juicy, and infused with rich, smoky flavors. Perfect for holidays, special occasions, or weekend grilling, this roast is seasoned to perfection and slow-smoked until it reaches a melt-in-your-mouth texture. Using a simple dry rub and the right wood chips, you’ll achieve a deep, savory crust and an incredible taste in every bite.
Ingredients
- 1 (4-6 lb) ribeye roast, boneless or bone-in
- 2 tbsp olive oil (for binding the rub)
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp cayenne pepper (optional, for heat)
- 2 tbsp Worcestershire sauce (optional, for deeper flavor)
- Wood chips (hickory, oak, or cherry for best flavor)
Instructions
- Prep the Ribeye Roast: Remove the ribeye roast from the fridge and let it sit at room temperature for 30-45 minutes.
- Apply the Binder & Seasoning: Rub the roast with olive oil and Worcestershire sauce, then generously season all sides with the salt, pepper, garlic powder, onion powder, paprika, thyme, rosemary, and cayenne.
- Preheat the Smoker: Set your smoker to 225°F (107°C) using your choice of wood chips.
- Smoke the Roast: Place the ribeye roast directly on the smoker grates. Close the lid and smoke until the internal temperature reaches 120-125°F (49-52°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
- Reverse Sear (Optional): Once the roast reaches the desired temp, remove it from the smoker. Increase the grill or smoker to 450°F (232°C) and sear the roast for 2-3 minutes per side for a perfect crust.
- Rest & Slice: Let the smoked ribeye roast rest for 20 minutes before slicing. This allows the juices to redistribute for a juicy, tender bite.
- Serve & Enjoy: Slice against the grain and serve with your favorite sides.
Notes
- Wood Choices: Hickory and oak provide a bold smoky flavor, while cherry or applewood add a touch of sweetness.
- Temperature Control: Use a meat thermometer to ensure the perfect doneness.
- Resting is Key: Letting the meat rest keeps it juicy and flavorful.
- Pairing Suggestions: Serve with roasted garlic mashed potatoes, smoked asparagus, or a creamy horseradish sauce for an unbeatable meal.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours (depends on size and desired doneness)
- Cuisine: American, BBQ
Nutrition
- Serving Size: 6-8 servings
- Calories: 650
- Fat: 50g
- Carbohydrates: 2g
- Protein: 45g