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.