SMOKED RIBEYE ROAST
INGREDIENTS
FOR THE ROAST
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4 to 5 pound Ribeye Roast
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Sea salt
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Avocado oil
FOR THE RUB
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1 tablespoon dried rosemary
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1 ½teaspoons mustard seed
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1 ½teaspoons garlic powder
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1 ½teaspoons onion powder
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1 teaspoon celery salt
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1 teaspoon sea salt
DIRECTIONS
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Trim the excess fat off the top of your roast and season generously all over with sea salt.
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Preheat your smoker to 180°F.
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While your smoker is coming to temperature, heat the avocado oil in a large skillet over medium-high heat. Once your pan is hot, sear the roast on all sides, until it is caramelized and a nice crust has formed.
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Let the roast cool and mix up the spice rub.
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Coat the ribeye roast liberally on all sides with the spice rub.
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Place the rib roast bone side down on the smoker and cook until internal temperature reaches 140°F (for medium rare). The whole cooking process takes 5-6 hours.
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Remove it from the smoker, tent it with foil, and let it rest for 30 minutes before slicing.