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Whole Smoked Ribeye

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. 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. 
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