Whole Smoked Ribeye RecipeA whole smoked ribeye is one of the finer things in life. You can’t beat good beef – seasoned with a heavy dose of corse salt and black pepper and brought up slow in wood smoke until it’s just a tad over rare. That makes my mouth water just writing it! For this cook I bought a whole Certified Angus Beef brand ribeye roast from a local grocer. It was a bone-in ribeye but I didn’t let that stop me. First I trimmed the ribs off the roast saving them for a smoked au jus. Then I removed the tail fat and took all the sinew off the top exposing the meat below. At this point it was ready for the salt and pepper crust. I drizzled a little olive oil over the top to help the seasoning stick and hit the whole thing on all sides with my TX Rub. It’s a combination of coarse salt and coarse ground black pepper – really the only 2 things you need for a good ribeye roast. The next main star of the show is the smoke and for this cook I fired up my Outlaw pit. Josie was more than willing to cook this ribeye! I start with a bed of Royal Oak charcoal briquettes to create a good coal bed and then start adding seasoned splits of Post Oak wood. Once the pit comes up to 275°F the whole ribeye goes on the cooking grate. This cook takes about 2.5 hours but anytime I’m cooking a costly piece of meat like ribeye I use a wired probe thermometer to monitor the internal temp. In fact for this cook I used 2 probes. One in the back half and one in the front half this way I knew that I wouldn’t overcook it. For this I broke out my Thermoworks Smoke X4. If you don’t have a multi-probe thermometer system I highly recommend it. I set the alarm for 125°F and kept adding splits of post oak about every 30 minutes to maintain cooking temperature. Once the alarm sounded on the Thermoworks Smoke X4, I pulled the ribeye off the pit and tented it with foil. It needs to rest for 20-30 minutes before slicing. To serve I cut it into big 1” thick slices and served it with a smoked au jus I made using the rib bones. I shot a quick video on that so hit the link to check it out. This whole smoked ribeye was absolutely delicious. The salt and pepper created a stunning crust on the outside and the post oak smoke gave the meat a smoked taste without overpowering it. I had every element I wanted in good beef – Salt, Smoke, and Beefy goodness! Print
A whole smoked ribeye is one of the finer things in life… Started this recipe with a Certified Angus Beef whole ribeye, seasoned with a heavy dose of corse salt and black pepper – then smoked it on the Outlaw with Post Oak splits. It will make you slap Santa!
- 1 Whole Ribeye Roast 16-18lbs
- 1/4 cup Killer Hogs TX Rub
- 2–3 Tablespoons Olive Oil
- Prepare smoker for indirect cooking at 275°F using post oak wood for smoke flavor.
- Remove whole ribeye roast from packaging and trim. (Remove excess fat and sinew)
- Drizzle the outside of the whole ribeye with olive oil on all sides.
- Season with TX Rub and place on the pit.
- Insert a wired probe thermometer into center of roast and cook until internal temperature reaches 125°F about 2.5 hours total cook time.
- Rest the whole ribeye for 20-30 minutes before slicing into desired thickness.
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