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Traeger ribeye roast

Traeger Ribeye Roast

Print Recipe
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.
Course Main Course
Prep Time 9 minutes
Cook Time 2 hours

Equipment

  • Traeger grill
  • Meat thermometer
  • Aluminum foil
  • Chopping board
  • Sharp knife

Ingredients

  • 1 piece Ribeye Roast (4-5 pounds)
  • 2 tablespoon Kosher Salt
  • 1 tablespoon Freshly Ground Black Pepper
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Onion Powder
  • 1 tablespoon Smoked Paprika
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Rosemary
  • 2 tablespoon Olive Oil
  • Wood chips for smoking (e.g., hickory or mesquite)

Instructions

Preparing the ribeye roast

  • 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.

Smoking the ribeye roast

  • 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.

Resting and Slicing the Ribeye Roast

  • 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!