Discover the secret to a perfectly cooked ribeye roast with this easy-to-follow Traeger recipe! Make the perfect meal for your family and friends.
Remove the ribeye roast from the refrigerator and let it sit at room temperature for about 1 hour.
Preheat the smoker to 225°F (107°C) according to the manufacturer's instructions.
In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, dried thyme, and dried rosemary.
Rub the olive oil all over the ribeye roast, ensuring it is evenly coated.
Sprinkle the spice mixture evenly over the roast, pressing it gently to adhere.
Place the ribeye roast on the smoker rack and insert the meat thermometer into the thickest part of the roast, being careful not to touch the bone.
Add the wood chips to the smoker according to the manufacturer's instructions.
Close the smoker lid and let the roast smoke for about 2 to 2.5 hours, or until the internal temperature reaches 125°F (52°C) for medium-rare.
Monitor the temperature periodically and add more wood chips as needed to maintain a steady smoke.
Once the ribeye roast reaches the desired temperature, carefully remove it from the smoker and transfer it to a cutting board.
Tent the roast loosely with aluminum foil and let it rest for about 15-20 minutes. This allows the juices to redistribute and the internal temperature to rise slightly.
Remove the aluminum foil and carefully slice the ribeye roast against the grain into desired thickness.
Serve the smoked ribeye roast slices immediately and enjoy!