Smoking The Perfect Ribeye Roast: How Long Should You Smoke?

how long do you smoke a ribeye roast

Smoking a ribeye roast is a great way to add flavour to your meal and impress your guests. The length of time you smoke a ribeye roast depends on the weight of the meat, the desired level of doneness, and the temperature of your smoker. For example, a 4-5 lb ribeye roast should be smoked for around 2 hours at 250 degrees F, whereas a 10 lb roast will take around 5 hours at the same temperature. The ideal internal temperature for a rare roast is 135℉, while a medium-rare roast should be cooked to 120-125℉.

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Resting the meat

Firstly, it is recommended that you let the meat rest at room temperature before cooking. This step is not essential, but it helps the roast cook more evenly, which is crucial if you want a consistent medium-rare doneness. For a 4-pound roast, this step should take around 1-2 hours.

After smoking, it is vital to let the roast rest again. This time, cover the roast loosely with foil and let it rest for 15-30 minutes. During this time, the temperature of the meat will continue to rise. For example, if you are aiming for a medium-rare doneness of 135°F, you should remove the roast from the smoker at around 130°F, as it will continue to cook and rise in temperature during the resting period.

If you are cooking a bone-in ribeye roast, you should keep the strings in place during the cooking process. They hold the bones and meat together, and you can easily season the meat while it is tied.

When it comes to slicing the meat, always cut against the grain. This ensures that you get a tender bite every time. Cutting against the grain cuts the muscle fibers down, making the meat more tender.

Finally, it is important to use a meat thermometer to check the internal temperature of your roast. This will ensure that you achieve your desired doneness level. Insert the thermometer into the thickest part of the roast, making sure it doesn't touch the bone or rest in any large pockets of fat.

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Choosing the right wood

When smoking a ribeye roast, choosing the right wood is essential to enhance the flavour of the meat. Here are some factors to consider when making your selection:

Type of Wood

Hardwoods are typically recommended for smoking heavier meats like beef. Some popular options include oak, hickory, pecan, and mesquite. These woods can provide a range of flavours, from a medium to strong taste with oak, to a sweeter, nuttier flavour with pecan.

For a milder, fruity flavour, cherry wood is a great option, especially when mixed with other hardwoods like hickory. Applewood is another mild option, but keep in mind that it takes several hours for the smoke flavour to permeate the meat. If you're looking for a very subtle smoke flavour, maple is a good choice.

It's important to avoid softwoods like pine and cedar, as they can be too resinous and may ruin your meat and smoker.

Personal Preference

The right wood for smoking your ribeye roast also depends on your personal taste. Some people prefer the stronger flavours of hickory or mesquite, while others opt for milder options like pecan or cherry. You can even mix and match woods to find the perfect balance of flavours.

Meat-to-Wood Ratio

Keep in mind that too much of a strong-flavoured wood like hickory can make your meat bitter. So, when choosing a wood, consider the amount of meat you have and the intensity of the smoke flavour you want to achieve.

Cooking Time

The cooking time for your ribeye roast will vary depending on the wood you choose. For example, applewood and cherry wood take longer to permeate the meat with their smoke flavour, so you'll need to allow for a longer smoking time.

In summary, when choosing the right wood for smoking a ribeye roast, consider the type of wood, your personal flavour preferences, the meat-to-wood ratio, and the cooking time. Experiment with different options to find the perfect combination that results in juicy, flavourful, and tender meat.

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Marinades

Smoking a ribeye roast is a great way to add flavour to your meal. While the roast is already full of flavour and extremely tender, so marinades are not necessary, you can use a mild marinade such as balsamic to complement the meat.

Marinade 1: Mustard and Worcestershire Sauce

Combine mustard, Worcestershire sauce, and garlic in a small bowl. Slather the entire roast with the mixture and season with salt and pepper.

Marinade 2: Olive Oil and TX Rub

Drizzle olive oil over the top of the roast to help the seasoning stick and then apply a generous amount of TX Rub—a combination of coarse salt and coarse ground black pepper.

Marinade 3: Horseradish Mustard and Worcestershire Sauce

Combine horseradish mustard, Worcestershire sauce, and garlic in a small bowl. Slather the entire roast with the mixture and season liberally with salt and pepper.

Marinade 4: Olive Oil and Herb Paste

Combine olive oil, salt, pepper, rosemary, thyme, and sage in a small bowl to form a paste. Spread the paste evenly onto all surfaces of the ribeye roast.

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Temperature and timing

The best temperature and timing for smoking a ribeye roast depends on your desired level of doneness. As a rule of thumb, smoking at a lower temperature for a longer time will produce a more tender roast.

Temperature

For a rare roast, smoke until the internal temperature reaches 135°F. For a medium-rare finish, smoke to an internal temperature of 120-125°F. If you prefer your meat medium, smoke until the internal temperature reaches 140-145°F. For a medium-well finish, smoke to an internal temperature of 140-145°F, and for well-done, smoke until the internal temperature reaches 145-150°F.

Timing

Smoking a ribeye roast at a low temperature of around 225°F for 3-4 hours will produce good results. Smoking for longer, say 5-8 hours, will make the meat even more tender and allow it to soak up more smoky flavor.

If you are short on time, you can smoke the roast at a higher temperature for a shorter time. For example, smoking a 4-pound roast at 250°F for 2 hours will give you a medium-rare finish. As a rule of thumb, smoking at 250°F will take around 30 minutes per pound to reach an internal temperature of 120°F.

Resting

It's important to let the roast rest before slicing. Cover the roast loosely with foil and let it rest for 10-15 minutes for the juices to redistribute.

Reverse Sear

For a crisp crust, you can finish your roast with a reverse sear. After the initial smoke, remove the roast from the grill and cover it with foil. Increase the grill temperature to high (around 450°F) and let the roast rest for 20 minutes. Then, place the roast back on the hot grill and sear for 15-20 minutes, flipping every 5-10 minutes, until you reach your desired final temperature.

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Carving and serving

Once your ribeye roast has been smoked to your desired level of doneness, remove it from the smoker and let it rest for at least 15 minutes. This is an important step, as it allows the juices to redistribute and prevents them from spilling out when you start carving.

When you're ready to carve, use a long, sharp slicing knife to cut the bones away from the meat. Cut as close to the bones as possible, so you don't lose any of that delicious, tender meat.

Next, slice the remaining roast into thin slices, cutting against the grain. This will ensure a tender bite and a better eating experience.

Don't forget to offer the bones to your guests as well! The meat closest to the bone is always the most flavourful, so don't let it go to waste.

If you have any leftovers, don't worry – the bones can be used to make a tasty soup, and the leftover roast can be transformed into a hearty stew.

Frequently asked questions

The time it takes to smoke a ribeye roast depends on the weight of the roast and the temperature of the smoker. A 4-6 lb roast at 250°F will take 3-4 hours to reach 135°F for rare or 145°F for medium. A 16-18 lb roast at 275°F will take about 2.5 hours to reach 125°F. As a rule of thumb, it takes about 30 minutes per pound to smoke a ribeye roast at 250-275°F.

The ideal temperature for smoking a ribeye roast is between 225-275°F. Smoking at a lower temperature for a longer period of time produces the best results. However, some people prefer to smoke the roast at a higher temperature for a shorter time to get a more flavorful roast.

The best way to tell if your ribeye roast is done is to use a meat thermometer. The internal temperature of the roast will depend on your desired level of doneness. For medium-rare, the temperature should be 120-125°F. For medium-well, the temperature should be 140-145°F. And for well-done, the temperature should be 145-150°F.

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