BBQ Smoked Ribeye Roast
Yield
6
RECIPE Ingredients
For the Rub
- 2 tablespoons kosher salt
- 2 tablespoons granulated garlic
- 2 tablespoons coarsely ground black pepper
For the Roast
- 1 Grass-fed Ribeye Roast
- 4 tablespoons yellow mustard
- 1 tablespoon Worcestershire sauce
- Maldon Smoked Salt, for finishing
- Hardwood chunks (we used post oak), for smoking
Price
$289.99
- 100% grass-fed beef – no grains, ever
- Certified Humane beef
- Antibiotic and hormone-free – no growth promotants
- Sustainably raised on pristine pastures
- Fully traceable - to individual ranches, age, and breed of the cattle, quality of pasture, type of feed, animal handling and processing
- Ships in an uncooked state
- Product of Australia
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
Recipe notes
We used our whole grass-fed ribeye to make this tender roast in the smoker. It’s seasoned with a classic and simple Texas-style beef rub, and cooked low and slow for hours. Finish with smoked salt and serve with your favorite barbecue sides for lip-smacking results. Try it for your next backyard gathering—it is the perfect centerpiece for any occasion.
RECIPE Preparation
- Preheat a smoker to 250 degrees F at least 20 minutes before you’re ready to cook. Add 2 large handfuls of dry post oak chunks.
- Stir together salt, granulated garlic, and pepper.
- Prepare the roast: Using a sharp knife, trim excess fat from the top of the roast, if needed, down to about 1/4-inch thick.
- In a small bowl, stir together mustard and Worcestershire sauce. Brush mixture over entire roast and season liberally, covering all sides.
- If you wish, truss the roast with butcher’s twine to give it a more compact shape and ensure uniform cooking. Insert a probe thermometer into the center of the roast, avoiding any large pockets of fat.
- Place the roast directly on the grates, close the lid, and smoke until the internal temperature reaches 135 degrees F for medium-rare, or 145 degrees F for medium, about 3-4 hours.
- Remove roast to a large cutting board and tent with foil; rest for at least 30 minutes.
- Carve into slices of your desired thickness; we like a hefty slice of about 1/2-inch thick. Serve with smoked salt for finishing and your favorite barbecue sides.
