Smoked Ribeye Roast
Ingredients
- 2 1/2 tsp Kosher Salt
- 2 1/2 tsp Coarse Black Pepper
- 1 tsp Ground White Pepper
- 2 1/4 tsp Granulated Garlic Powder
- 1 tsp Home Run Rub (Optional)
Instructions
- Set your smoker or pit temp to 275.
- Combine the salt, black & white pepper, garlic powder, and Home Run Rub in a bowl or bottle and shake well. Season the roast generously and place fatty side up on a roasting pan rack or wire rack. A roasting pan is ideal so we don't lose any of the delicious drippings.
- Place the roast in the pan on the pit or smoker and cook until you reach an internal temp of 125 degrees. Pro tip: If you're lookin', you ain't cookin'.
- Remove roast from pit and allow to rest for at least 30 minutes. You may cover lightly with foil or leave it uncovered.
- When rested, slice the roast to your preferred size. Spoon the saved juice from the pan over the meat and enjoy.
Notes
Grind black & white peppercorns.
I prefer to grind whole black & white peppercorns for this recipe, however, it is optional. Use what you have available. But if you have time, grind your own!
If grinding peppercorns, use the same amount as the ground pepper.
Wood used for smoking.
Oak with several small hickory chunks. Use what is available to you.