Whole Smoked Ribeye Recipe

ribeye roast

🥗Healthier: sirloin

💰Cheaper: chuck roast

Sirloin offers a leaner cut, while chuck roast is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is less expensive.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and has a higher smoke point.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: cayenne pepper

Regular paprika is lower in calories, while cayenne adds heat.

Prepare the smoker by heating it to 225°F (107°C).

Rub the ribeye roast with olive oil to coat evenly.

Season the roast generously with salt, black pepper, garlic powder, onion powder, and smoked paprika.

Let the seasoned roast rest at room temperature for 30 minutes.

Place wood chips in the smoker box or directly on the coals.

Smoke the ribeye roast for 3-4 hours, or until it reaches an internal temperature of 130°F (54°C) for medium-rare.

Baste the roast with melted butter every hour for added flavor and moisture.

Remove the roast from the smoker and let it rest for 20-30 minutes before slicing.

Prepare a sauce by combining beef broth, vinegar, mustard, and sugar in a saucepan.

Simmer the sauce over medium heat until slightly thickened, about 10 minutes.

Slice the ribeye against the grain and serve with the sauce and fresh herbs.

Cooking Techniques

Spice Level:

Allergens