HELP, with Ribeye Roast...

[Old Sailor]

Originally Posted by N2 GOLD

I have a Ribeye Roast (6lbs.) that I would like to smoke for Thanksgiving. I would like some recommendations on rub's & smoke time?

I'll be serving Turkey Breast 7lbs (oven), Filet Mignon roast 2lbs.(smoked) & I want to smoke the Ribeye. This would be my first Ribeye & would liek some pointers.

this how I do my roasts with potatoes and carrots on my WSM:
• Combine pre-packaged brown gravy mix, Ranch dressing mix, and Italian seasoning mix.
• Place the roast in a disposable foil pan, sprinkle both sides with the seasoning mix, then add 1 cup of beef broth or water.
• Cook uncovered at 240-260°F for two hours, then cover with foil and cook another 5-6 hours until fork tender.

• Let rest for 10 minutes before serving.

[markem]

I don't have any suggestions for smoking as I have never smoked a standing rib roast. But I do use a thermometer for all smoking tasks. Get one with a remote probe for ease of use.

For the rub, I'd recommend taking some high quality olive oil and bring it to a warm temp then add rosemary, tarragon, garlic (I prefer ground freeze dried) and maybe some dried cranberries or cherries. Let it sit a good long while to infuse the oil. Marinade the roast in the oil plus smoked course salt overnight and you should be good to go.

Me, I'm cooking a whole 7 rib standing rib roast (local, grass fed) in red wine and tarragon for our Thursday dinner. I'll sprinkle with smoked salt at the 2/3 point.

And I will be using a meat thermometer with a remote.