Smoked Ribeye Roast
A juicy and tender smoked ribeye roast perfect for a flavorful dinner while adhering to Whole30 guidelines.
Ingredients
Main Ingredients
- 1 whole ribeye roast Well-marbled for best results
- 2 tablespoons olive oil For rubbing on the roast
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder Optional, for additional flavor
Instructions
Preparation
- Preheat your smoker to 225°F.
- Rub the ribeye roast with olive oil, kosher salt, black pepper, and garlic powder (if using).
Smoking
- Place the ribeye roast in the smoker.
- Monitor the internal temperature until it reaches 125°F for rare or 135°F for medium.
Resting
- Once cooked, remove the roast from the smoker and let it rest for at least 20 minutes before carving.
Carving
- Place the roast on a sturdy cutting board.
- If necessary, trim the fat cap and slice the roast across the grain into half-inch thick slices.
- Serve immediately or save leftovers for sandwiches.
Notes
Always allow the roast to rest to retain juices. Leftovers can be frozen for up to two months. Use a sharp knife for easier slicing.