Smoked Ribeye Roast

Ingredients

• 1.8–2.3 kg (4–5 lb)ribeye roast
• to tastesea salt, for seasoning the roast
• to tasteavocado oil
• 1 tablespoondried rosemary
• 1½ teaspoonsmustard seeds
• 1½ teaspoonsgarlic powder
• 1½ teaspoonsonion powder
• 1 teaspooncelery salt
• 1 teaspoonsea salt, for the spice rub

Instructions

1. 1

   1. Trim and season

   If you like, trim excess fat from the top of the roast. Season it generously all over with sea salt. If time allows, leave it salted in the fridge for 24 hours; otherwise, continue straight away.

2. 2

   2. Preheat the smoker

   Set the smoker to its low setting, 82°C (180°F). If using a Rec Tec RT700, the recipe uses the Xtreme Smoke setting.

3. 3

   3. Sear the roast

   While the smoker heats, warm avocado oil in a large frying pan over medium-high heat. When the pan is hot, sear the roast on every side until browned and a crust has formed.

4. 4

   4. Cool the meat

   Move the roast to a plate or chopping board and let it cool.

5. 5

   5. Mix the rub

   While the meat cools, combine the dried rosemary, mustard seeds, garlic powder, onion powder, celery salt and 1 teaspoon of sea salt.

6. 6

   6. Coat with rub

   Cover the roast liberally with the spice mixture on all sides.

7. 7

   7. Place in smoker

   Set the roast directly on the smoker’s grill grates.

8. 8

   8. Smoke to temperature

   Smoke until the internal temperature reaches 60°C (140°F), the target given for medium-rare.

9. 9

   9. Rest and slice

   Remove the roast from the smoker when it reaches the desired internal temperature. Loosely tent it with foil and leave it to rest for 30 minutes before slicing.

What is smoked ribeye roast?

Ribeye roast is a large cut from the rib section of the beef, valued for its rich flavour and marbling. This American-style version combines a smoky finish with a browned, seasoned exterior.

The two-stage cooking is what makes this recipe work: a quick sear builds the crust, then low-temperature smoking brings the centre to the requested doneness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 50g protein, 1g carbs, 11g fat.

The beef supplies most of the protein and fat, while the seasonings contribute very little carbohydrate. For a balanced plate, serve a slice with vegetables and a potato side.

The seasoning and rub

Salt first: seasoning the roast all over gives the meat a simple base. If you have time, the recipe suggests leaving it salted in the fridge for 24 hours.

Spice blend: rosemary, mustard seed, garlic, onion and celery salt add savoury, herbal notes. Coat the whole surface so the seasoning reaches all sides.

Searing before smoking

Hot pan: use medium-high heat and wait until the pan is hot before adding the roast. Sear every side until a browned crust forms.

Cool briefly: transfer the roast to a plate or chopping board after searing, then apply the rub while it cools. This gives you a chance to season the whole surface before it goes into the smoker.

Checking doneness

Temperature: the recipe’s target for medium-rare is 60°C (140°F) inside. Check the centre of the roast rather than relying on the outside colour.

Timing: the method gives an internal temperature rather than a fixed smoking duration, so allow the roast to cook until it reaches the stated target.

Resting and slicing

Rest: tent the roast with foil and leave it for 30 minutes after smoking. This resting period is part of the method, so include it in your serving plans.

Slice: cut the roast after it has rested and serve the slices while warm.

What to serve with it

Vegetables: serve slices with green vegetables, such as green beans, or with roasted seasonal vegetables for a simple plate.

Starchy sides: roast potatoes or another potato side make a familiar accompaniment. Keep the sides simple so the smoky beef remains the focus.

Recipe notes & tips

• Salt the roast up to 24 hours ahead if you have time.
• Sear every side, including the ends, to build an even crust.
• Let the roast cool briefly after searing before applying the spice rub.
• Use the internal temperature as the cooking cue rather than a set smoking time.
• Allow the full 30-minute rest before slicing.

Variations

• Herb change: swap the rosemary for another dried herb you enjoy.
• Peppery rub: add black pepper to the spice mixture for a sharper finish.
• Fresh garlic: use finely grated garlic in place of the garlic powder, adjusting the amount to taste.
• Different oil: use another neutral cooking oil for searing if avocado oil is unavailable.
• Smaller roast: use a smaller ribeye roast, keeping the same method and checking its internal temperature as it cooks.

Common mistakes to avoid

• Skipping the sear: the roast misses the browned crust; sear all sides in a hot pan first.
• Uneven seasoning: some bites may taste bland; coat the entire roast with salt and rub.
• Guessing doneness by time: smoking duration can vary; check the internal temperature.
• Slicing too soon: the roast has not completed its rest; tent it with foil for 30 minutes.
• Forgetting the rest: allow time after smoking before serving, rather than planning to slice immediately.

How to store

Refrigerate leftover slices in a covered container within 2 hours and use within 3–4 days. Reheat gently until hot, taking care not to overcook the beef.

Frequently asked questions