Whole Smoked Ribeye

Whole Smoked Ribeye Recipe

Whole Smoked Ribeye Recipe

A 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. Whole Smoked Ribeye 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. Whole Smoked Ribeye 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. Whole Smoked Ribeye 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. Whole Smoked Ribeye 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. Whole Smoked Ribeye 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. Whole Smoked Ribeye 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
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Whole Smoked Ribeye

Whole Smoked Ribeye Recipe


Description

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!

Scale

Ingredients


Instructions

  1. Prepare smoker for indirect cooking at 275°F using post oak wood for smoke flavor.
  2. Remove whole ribeye roast from packaging and trim.  (Remove excess fat and sinew)
  3. Drizzle the outside of the whole ribeye with olive oil on all sides.
  4. Season with TX Rub and place on the pit.
  5. Insert a wired probe thermometer into center of roast and cook until internal temperature reaches 125°F about 2.5 hours total cook time.
  6. Rest the whole ribeye for 20-30 minutes before slicing into desired thickness. 
Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Follow me on Instagram Buy Killer Hogs Products Here

Comments 25

  1. That rub has a lot more in it than salt and pepper…garlic, onion, parsley and “spices”. Check their website.

    1. Post
      Author
    2. You are also not Great Chef or a Baker or a Candlestick Maker. Take your foolish comments somewhere else.
      Great recipe Malcolm!!!!
      Alan Klein

    3. 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.

    4. 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!

    5. 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 !

  2. Going to try this for the Christmas Day dinner. Looks delicious Malcom and will follow your recipe step by step and to temp!

  3. 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!

  4. 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.

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