Smoked Ribeye Roast
This Smoked Ribeye Roast is a celebration on its own! It is a special weekend meal at any time of the year.
Prep Time15 minutes mins
Cook Time5 minutes mins
Resting Time30 minutes mins
Total Time50 minutes mins
Course: Main Course
Cuisine: American
Keyword: Smoked
Servings: 9
Author: tiny Giant Support
FOR THE ROAST
- 5 pound Ribeye Roast
- Sea salt
- Avocado oil
FOR THE RUB
- 1 tablespoon dried rosemary
- 1.5 teaspoons mustard seed
- 1.5 teaspoons garlic powder
- 1.5 teaspoons onion powder
- 1 teaspoon celery salt
- 1 teaspoon sea salt
Trim the excess fat off the top of your roast and season generously all over with sea salt.
Preheat your smoker to 180°F.
While your smoker is coming to temperature, heat the avocado oil in a large skillet over medium-high heat. Once your pan is hot, sear the roast on all sides, until it is caramelized and a nice crust has formed.
Let the roast cool and mix up the spice rub.
Coat the ribeye roast liberally on all sides with the spice rub.
Place the rib roast bone side down on the smoker and cook until internal temperature reaches 140°F (for medium rare).
Remove it from the smoker, tent it with foil, and let it rest for 30 minutes before slicing.
