A type of large beef roast, a whole ribeye becomes tender and flavorful when smoked. Smoking doesn't add extra fat and calories to the dish through excess oil or butter, elements often used when roasting large cuts of meat. A whole, smoked ribeye provides an iron-packed protein source for a meal.
Step 1
Rub the whole ribeye with salt, pepper and garlic powder. Wrap the meat in plastic wrap and refrigerate it overnight.
Step 2
Remove the ribeye from the refrigerator one hour before you plan to cook it and let it sit at room temperature.
Step 3
Place oak chips in the chip box of a gas or charcoal smoker and preheat the smoker until the internal temperature reaches between 300 and 375 degrees Fahrenheit.
Step 4
Place the ribeye on the smoker's cooking grate and close the lid. Smoke the meat for two to three hours, until the outside of the entire roast has browned.
Step 5
Check the meat for doneness with a meat thermometer. Remove the ribeye from the smoker when the internal temperature reaches 130 degrees Fahrenheit for medium-rare meat.
Step 6
Place the roast on a cutting board and set a tented sheet of aluminum foil over the meat. Let the ribeye rest for 15 minutes before carving and serving.
Tips and Warnings
- Serve sliced smoked ribeye alongside lightly steamed vegetables for a healthy meal.
Things You'll Need
- Salt
- Pepper
- Garlic powder
- Plastic wrap
- Oak chips
- Meat thermometer
- Cutting board
- Aluminum foil
