For medium rare, remove the roast when it reaches the [conversion imperial="120° to 125°F" metric="48º to 51°C"] range, about 1½ hours for a boneless rib roast that weighs about [conversion … (See Reference 2). With more fat than a tenderloin roast, and less fat than a prime rib roast, (See Reference 1) the boneless ribeye roast can be transformed into a succulent, flavorful piece of meat with the right preparation and smoking techniques. (See Reference 2), Smoke the ribeye roast and occasionally monitor the internal temperature of the meat using a meat thermometer. Copyright © 2020 Weber, All Rights Reserved. On the opposite side, set up a water pan, which will absorb some heat and release it slowly. For a medium rare roast, remove the meat from the smoker at 135 degrees. For a medium rare roast, remove the meat from the smoker at 135 degrees. The trick to a smoked boneless ribeye steak with a brown crust and tender meat is searing the steak before the cooking process begins. Remove the roast when the thickest part of the meat has reached an internal temperature ten degrees below the desired final temperature. Place the prepared roast on top of a wire roasting rack, inside of a glass baking dish. They are tender to begin with, and because they are boneless, the smoking time will only be an hour or … Position some wood chunks alongside the coals. You can also use a Bradley rack or Weber grill pan to make it easy to transport the ribeyes to and from the smoker. Get your smoker to 275 degrees and add a little wood. By nature, the ribeye roast is a moderately tender, low-fat cut of beef that is derived from the rib section of the steer. The potatoes can easily be made the day before and then thrown into a 350ºF oven for 30-40 minutes. This section of … Poke ten holes in scattered locations around the ribeye roast and insert the whole garlic cloves into the meat. (See Reference 2), Place the prepared roast in a large glass cooking pan and cover it with plastic wrap. For electric, gas and charcoal smokers, keep a light wood smoke going for at least an hour but more is ok as long as you have plenty of airflow into and out of your smoker. (See Reference 2) Cut the roast into slices once the resting period has elapsed. Allow the roast to rest in the refrigerator until one hour before the cooking process is scheduled to begin. Step 1 Season the steak with your choice of salt, pepper, onion or garlic salt, oregano, sage, rosemary or basil. Once you get the ribeye rubbed down, it’s ready for the smoker. (See Reference 3) Remove the wood chunks from the water and use them to stoke the smoker fire until the smoker is pre-heated to 300 degrees. Taking the time to smoke a whole boneless ribeye roast will provide a meaty foundation for a memorable meal. I find that an IT of 135ºF works out great for our family. Set the whole smoked roast on a sturdy plate or cutting board and allow it to rest for approximately 20 minutes to finish the cooking process. At the same time, begin pre-heating a conventional oven to 500 degrees. Smoke the ribeye roast and occasionally monitor the internal temperature of the meat using a meat thermometer. Threw together some Twice Baked Potatoes yesterday. Step 3: An instant-read thermometer takes all the guesswork out of doneness. Throw a handful of moist woody herbs on the coals to infuse the steak with the scent of the herbs. I use Cherry wood for a mild smoke flavor. If this is your first-time trying out meat smoking, boneless rib-eye steak is a good choice for a novice. An instant-read thermometer takes all the guesswork out of doneness. Rested the Oak Smoked Ribeye Boneless Roast for 30 minutes under a foil tent before serving. Continue preparation by generously rubbing the entire roast with kosher salt and black pepper, or your favorite barbecue rub. A well done roast should be removed at a temperature reading of 160 degrees. https://www.langbbqsmokers.com/blog/smoked-boneless-prime-rib-eye-roast // Leaf Group Lifestyle, How to Defrost a Frozen Beef Roast in Water, How to Cook a Boneless Sirloin Pork Roast With Sauerkraut, Food Subs: The Cook's Thesaurus: Beef Loin Cuts, BBQ Guide: Smoking Meat, Poultry, Fish & Seafood. Spread a layer or two of lit charcoal briquettes on one-half of the charcoal grate. Soak oak wood chunks, to be used as fuel for the smoker, for approximately twelve hours before cooking. Initially position the roast with the thicker end toward the coals. (See Reference 2). Peel the ten cloves of garlic. Taste buds are tantalized by the rich, distinct flavor of smoked meats. The internal temperature will rise a few degrees as the meat rests. Lightly coat the ribeye roast with olive oil before inserting the roast to the pre-heated conventional oven for fifteen to twenty minutes. The rib roast can weigh up to 30 pounds, and individual ribeye steaks are cut from this section. A hardwood like Hickory or Oak can be used in moderation but too much smoke will over power the meat. Copyright © 2020 Leaf Group Ltd., all rights reserved. Complete preparation of the roast twenty-four hours prior to beginning the cooking process. Different wood chips, such as apple, cherry, pecan or maple, impart different flavors to the meat. https://www.randysfavorites.com/recipes-1/2017/1/21/smoked-ribeye After you have seasoned the roast, let it stand at room temperature for 30 to 40 minutes so that the outer ring of the roast won’t overcook before the center reaches your ideal temperature on the grill. For medium rare, remove the roast when it reaches the [conversion imperial="120° to 125°F" metric="48º to 51°C"] range, about 1½ hours for a boneless rib roast that weighs about [conversion imperial="5½ pounds" metric="2.5 kilograms"]. Remove the roast when the thickest part of the meat has reached an internal temperature ten degrees below the desired final temperature. Inject the meat with 1/4 cup red wine by inserting a meat injection needle in ten to twenty different locations around the roast and evenly disbursing the wine. For more about how we use your information, see our privacy policy. Carefully remove the roast at the end of the cooking period and immediately transfer it to the smoker grill. A ribeye is cut from a rib roast, which is a huge section made up of 7 rib bones. The whole garlic cloves into the meat from the smoker at 135 degrees barbecue rub begins! A rib roast, which is a huge section made up of 7 rib bones with the thicker toward..., pecan or maple, impart different flavors to the meat from the smoker at 135 degrees for! The whole garlic cloves into the meat from the smoker, for approximately twelve hours cooking! Your information, See our privacy policy time, begin pre-heating a oven... 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Takes all the guesswork out of doneness thermometer takes all the guesswork out doneness! About how we use your information, See our privacy policy chunks, to be used in moderation but much! Rubbed down, it ’ s ready for the smoker grill opposite side, set a... Allow the roast with the thicker end toward the coals ready for the smoker grill ribeye steak with a crust! Ten holes in scattered locations around the ribeye roast and insert the whole garlic cloves into the meat the... Distinct flavor of smoked meats cherry, pecan or maple, impart different flavors to the smoker at 135..

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