Smoked Ribeye Roast (Simple, start to finish)

This smoked ribeye roast is a simple, straightforward cook that’s perfect for a family get-together or holiday meal. I keep the seasoning minimal, let the smoke do the work, and focus on temperature instead of time. Nothing fancy, just a clean process that delivers a tender, medium-rare ribeye roast every time.

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Smoked Ribeye Roast (Simple, start to finish)

Ingredients

• 1 Ribeye Roast

The Rub

• ¼ cup kosher salt
• ¼ cup coarse black pepper
• 1½ tbsp granulated garlic
• 1½ tsp ground white pepper
• 1½ tsp dried rosemary grind it
• 1 tsp dried thyme grind it
• 1 tsp MSG

Drip Pan Mixture

• 2 cups beef stock or broth
• 1 cup water enough to keep a good pool all cook
• ¼ cup dry red wine

Instructions

Prep the Roast

• Pat dry.
• Light coat of olive oil as binder.
• Season generously with the rub (all sides).
• Let it sit 15–30 minutes while the smoker heats.
• Pour broth, water and wine into roasting or drip pan

Smoke – No sear

• Run smoker at 275–300°F.
• Smoke until internal temp hits your pull point:
• o Medium-rare: pull 125°F (finishes ~130–135°F)
• o Medium: pull 135°F (finishes ~140–145°F)
• Rest 30–45 minutes, loosely tented.