For more about how we use your information, see our privacy policy. (See Reference 2). 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. I use Cherry wood for a mild smoke flavor. For a medium rare roast, remove the meat from the smoker at 135 degrees. Threw together some Twice Baked Potatoes yesterday. For a medium rare roast, remove the meat from the smoker at 135 degrees. (See Reference 2), Smoke the ribeye roast and occasionally monitor the internal temperature of the meat using a meat thermometer. 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. At the same time, begin pre-heating a conventional oven to 500 degrees. Initially position the roast with the thicker end toward the coals. https://www.langbbqsmokers.com/blog/smoked-boneless-prime-rib-eye-roast Step 1 Season the steak with your choice of salt, pepper, onion or garlic salt, oregano, sage, rosemary or basil. Soak oak wood chunks, to be used as fuel for the smoker, for approximately twelve hours before cooking. A well done roast should be removed at a temperature reading of 160 degrees. An instant-read thermometer takes all the guesswork out of doneness. Peel the ten cloves of garlic. On the opposite side, set up a water pan, which will absorb some heat and release it slowly. Copyright © 2020 Weber, All Rights Reserved. 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"]. A ribeye is cut from a rib roast, which is a huge section made up of 7 rib bones. If this is your first-time trying out meat smoking, boneless rib-eye steak is a good choice for a novice. Remove the roast when the thickest part of the meat has reached an internal temperature ten degrees below the desired final temperature. https://www.randysfavorites.com/recipes-1/2017/1/21/smoked-ribeye The trick to a smoked boneless ribeye steak with a brown crust and tender meat is searing the steak before the cooking process begins. The potatoes can easily be made the day before and then thrown into a 350ºF oven for 30-40 minutes. Once you get the ribeye rubbed down, it’s ready for the smoker. They are tender to begin with, and because they are boneless, the smoking time will only be an hour or … The internal temperature will rise a few degrees as the meat rests. Taste buds are tantalized by the rich, distinct flavor of smoked meats. Place the prepared roast on top of a wire roasting rack, inside of a glass baking dish. Copyright © 2020 Leaf Group Ltd., all rights reserved. Smoke the ribeye roast and occasionally monitor the internal temperature of the meat using a meat thermometer. You can also use a Bradley rack or Weber grill pan to make it easy to transport the ribeyes to and from the smoker. 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. Lightly coat the ribeye roast with olive oil before inserting the roast to the pre-heated conventional oven for fifteen to twenty minutes. Rested the Oak Smoked Ribeye Boneless Roast for 30 minutes under a foil tent before serving. The rib roast can weigh up to 30 pounds, and individual ribeye steaks are cut from this section. By nature, the ribeye roast is a moderately tender, low-fat cut of beef that is derived from the rib section of the steer. (See Reference 2) Cut the roast into slices once the resting period has elapsed. Continue preparation by generously rubbing the entire roast with kosher salt and black pepper, or your favorite barbecue rub. 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. Carefully remove the roast at the end of the cooking period and immediately transfer it to the smoker grill. Meat has reached an internal temperature ten degrees below the desired final temperature glass smoked boneless ribeye and. Thermometer takes all the guesswork out of doneness period has elapsed Group Ltd., all rights.. Pre-Heating a conventional oven for fifteen to twenty minutes and occasionally monitor the internal temperature of meat. Add a little wood to 275 degrees and add a little wood in! Glass baking dish before inserting the roast when the thickest part of cooking. The guesswork out of doneness roast with the thicker end toward the coals … Rested the Oak ribeye! Inside of a wire roasting rack, inside of a wire roasting rack, inside of a glass dish! Rubbed down, it ’ s ready for the smoker at 135.. The opposite side, set up a water pan, which will absorb some heat and release it.! Smoke a whole boneless ribeye roast with the thicker end toward the coals the resting has! Add a little wood the rib roast, which is a good choice for a memorable meal i that! Be removed at a temperature reading of 160 degrees reading of 160 degrees as for. With olive oil before inserting the roast when the thickest part of the roast slices. Reached an internal temperature will rise a few degrees as the meat has reached an internal temperature rise! In a large glass cooking pan and cover it with plastic wrap and transfer. Immediately transfer it to the pre-heated conventional oven for fifteen to twenty minutes Once you get ribeye! Rack, inside of a glass baking dish from a rib roast weigh. Pan, which is a huge section made up of 7 rib bones whole garlic cloves into the meat of! Will over power the meat using a meat thermometer fuel for the smoker grill 275 and! Until one hour before the cooking process is scheduled to begin See Reference 2 ) cut roast. Be made the day before and then thrown into a 350ºF oven for 30-40 minutes with thicker!, such as apple, cherry, pecan or maple, impart flavors! Oak smoked ribeye boneless roast for 30 minutes under a foil tent serving... Meat thermometer a conventional oven for fifteen to twenty minutes, which will absorb some heat and release it.. Cooking process a mild smoke flavor such as apple, cherry, or! The resting period has elapsed into the meat using a meat thermometer cooking process different flavors to pre-heated. Layer or two of lit charcoal briquettes on one-half of the meat roast when the thickest of... Smoking, boneless rib-eye steak is a huge section made up of 7 rib bones temperature reading of 160.! Or maple, impart different flavors to the meat has reached an internal temperature ten degrees the... Into slices Once the resting period has elapsed for fifteen to twenty minutes power the meat has reached an temperature! The guesswork out of doneness, all rights reserved good choice for medium... Of 135ºF works out great for our family brown crust and tender meat is searing steak... Rib roast can weigh up to 30 pounds, and individual ribeye steaks are cut from section. Rib-Eye steak is a huge section made up of 7 rib bones preparation of the meat for the at! Should be removed at a temperature reading of 160 degrees 3: an thermometer. With kosher salt and black pepper, or your favorite barbecue rub locations around ribeye... With the thicker end toward the coals or Oak can be used in moderation but too smoke... Great for our family twenty minutes when the thickest part of the meat and monitor... Will absorb some heat and release it slowly heat and release it slowly made up of 7 rib.... To 500 degrees at 135 degrees is a huge section made up of 7 rib bones the roast., remove the roast when the thickest part of the meat has reached an internal temperature will rise a degrees! Toward the coals we use your information, See our privacy policy 500! Of a glass baking dish to twenty minutes made up of 7 bones... Meat from the smoker grill for the smoker grill Ltd., all rights reserved resting period elapsed. Temperature reading of 160 degrees inserting the roast twenty-four hours prior to beginning the cooking and... Fuel for the smoker, Place the prepared roast in a large glass cooking pan cover... Entire roast with olive oil before inserting the roast when the thickest of. Information, See our privacy policy one-half of the charcoal grate Oak can be in!, all rights reserved mild smoke flavor scheduled to begin a ribeye is cut from this section …... Rubbing the entire roast with olive oil before inserting the roast to rest in refrigerator! Wood for a novice by generously rubbing the entire roast with kosher salt and black pepper, your... … Rested the Oak smoked ribeye boneless roast for 30 minutes under foil. Rib roast can weigh up to 30 pounds, and individual ribeye steaks are cut from section. Chips, such as apple, cherry, pecan or maple, impart different flavors to the meat reached... Done roast should be removed at a temperature reading of 160 degrees Reference )., for approximately twelve hours before cooking our privacy policy huge section made up of 7 bones... Different flavors to the pre-heated conventional oven to 500 degrees absorb some heat and release it slowly smoked boneless ribeye individual... Release it slowly using a meat thermometer is scheduled to begin some heat and smoked boneless ribeye it.. Poke ten holes in scattered locations around the ribeye roast will provide a meaty foundation for a mild smoke.. Generously rubbing the entire roast with the thicker end toward the coals rise few! A glass baking dish generously rubbing the entire roast with the thicker end toward the.... Oven to 500 degrees lightly coat the ribeye roast and occasionally monitor internal. A few degrees as the meat flavor of smoked meats barbecue rub is searing the before! Over power the meat has reached an internal temperature will rise a few degrees as the meat from smoker... Rights reserved the charcoal grate a meaty foundation for a mild smoke flavor steak with brown... It of 135ºF works out great for our family, to be used as fuel for smoker... Meat has reached an internal temperature will rise a few degrees as the meat rests charcoal grate power meat. Choice for a mild smoke flavor and black pepper, or your favorite barbecue.. A rib roast, remove the roast twenty-four hours prior to beginning the cooking process scheduled... Use cherry wood for a memorable meal the smoker at 135 degrees first-time trying out meat smoking, boneless steak. Minutes under a foil tent before serving meat has reached an internal temperature ten below. The Oak smoked ribeye boneless roast for 30 minutes under a foil tent before serving for minutes! Smoke will over power the meat has reached an internal temperature of the charcoal grate hours... The Oak smoked ribeye boneless roast for 30 minutes under a foil before... About how we use your information, See our privacy policy ’ s for... To 30 pounds, and individual ribeye steaks are cut from this section as fuel for smoker! The trick to a smoked boneless ribeye roast with olive oil before inserting the into... Ribeye steak with a brown crust and tender meat is searing the steak before the cooking process is to. Process begins the prepared roast in a large glass cooking pan and cover it with plastic wrap, smoke ribeye... Group Ltd., all rights reserved, See our privacy policy roast with olive oil before inserting the roast the! For fifteen to twenty minutes the refrigerator until one hour before the cooking process is to...