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
Whole Smoked Ribeye Recipe
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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100 Star ⭐
I love it
That rub has a lot more in it than salt and pepper…garlic, onion, parsley and “spices”. Check their website.
Looks Awesome, can’t wait to try it
Looks Awesome can’t wait to try it.
What are your thoughts on searing vs not searing? Thanks for another great recipe!
Hows this compared to prime rib?
How much on average will it be to purchase. I would like to know how to male the smoked sauce. Im.a doe hard smoked meta man myself. I know the dedication to detail is key to a great cooking of meat. This smoked ribeye looks amazing.
This meat is not cooked properly i have been a butcher for over 40 years so I think I’m in a good position to judge
I don’t cook anything properly. I just cook really great eating food.
That’s why butchers aren’t chefs in restaurants–cooks are.
That response made me laugh! Merry Christmas!
Best comment of the year!
Lol, ok “butcher.”
You are also not Great Chef or a Baker or a Candlestick Maker. Take your foolish comments somewhere else.
Great recipe Malcolm!!!!
Can you explain your reasoning?
Where are you a butcher? I would love to not go there.
We must assume you mean the internal temp is to low. Can you comment on what you feel the temp should be?
Peter, claiming a good butcher knows how to properly cook meat is similar to claiming a good jet mechanic knows the best route to fly the jet.
My wife’s people are from New England. She has a cousin who retired as a grocery manager who was a butcher for a while. He could pick a fine cut of meat but preparing it was another matter. Like most people in that region they overcook there roasts and steaks well done to burnt. Me personally, I would only go the low and slow route on this cut with a reverse char at the end. Nothing wrong with Malcoms recipie, just my personal preference. To each his own.
What exactly do you find not proper about it? Ive been roasting/smoking prime rib very similar to this for 15 years. Its always been amazing!
Being a butcher obviously does not make one a chef! 125 degrees for rare beef is perfect.
Never mind Malcolm,
Some of these darn butchers will sell a piece of meat then you have to sharpen your false teeth to chew it !
Then make your own bbq site, I’ll be sure to not go there.
As always, another great cook to try and duplicate on my smoker.
Great tutorial. I’m cooking one for New Year’s Eve. Was planning to use your seasoning combination from ‘Hickory Smoked Prime Rib’ vid you did a couple years ago.
Which seasoning coverage do you prefer if you could only do one?
My name is Steve, I watched your video on “How to smoke a prime rib.” I have baked prime rib in the oven for over 30+ years, I found the recipe in a magazine, and started out with 6-7 people and have had as many 20 people, they have all loved it. My question is, it’s my first time trying it on my traeger, the recipe is simple, garlic, salt and pepper, what temperature and how long, and what flavor of pellets, would you recommend?
KISS method, love it. Been doing it similarly for years!
Silly question, what is Post Oak???
Any info on how to reheat it the next day in a oven? I’d like to smoke it Christmas eve, but eat Christmas day.
Going to try this for the Christmas Day dinner. Looks delicious Malcom and will follow your recipe step by step and to temp!
If I don’t have and can’t get your TX seasoning in time, what would be a good substitute recipe? I know the primary ingredients are salt and pepper, but the label lists garlic, onion, parsley, and spices as ingredients as well. Can you give me an approximation of what I need and the percentages I should use?
Love your recipes and thanks for any insight you can give.
I am cooking this recipe tomorrow for Christmas Dinner. I don’t have and can’t get your TX Rub in time. You mention pepper and salt as the primary ingredients in the video, but the TX Rub label lists other ingredients as well. Can you give me the additional ingredients and proportions so I can prepare a substitute to use?
You are my go-to source for BBQ recipes and tips and I’m looking forward to cooking this delicious roast!
First time to make this, it was amazing. My family loved the taste and the smoke flavor added a special taste.
Malcom, you rock!
Can’t wait to use the TX rub on a brisket and pork butt.
Hi mate, thanks so much for this recipe. I’m a big fan from Australia and have followed a bunch of your recipes smoking on my WSM.
My questions is – would it be sacriligeous to cook this a bit longer? My wife won’t eat anything pinker than medium rare. If not, would you smoke longer or hotter, and by how much?
Beautiful. I want to do this for Easter this year. Thanks!
Did it for Easter this year and it was great! Juicy and cooked to perfection. Great, simple recipe.
Served for Christmas dinner! The TX rub was the perfect compliment to a great cut of meat. The rub created a great crust that, combined with the smoke ring, created a tremendous flavor. Pulling it off at 125 and tenting allowed the meat to be juicy and cooked perfectly!!!!!
Many thanks Malcolm for putting your recipes out there for amateur’s like me to look like a pro for such special feast!