A whole smoked ribeye is one of the finer things in life.. You can't beat good beef - seasoned with a heavy dose of corse salt and black pepper and brought up slow in wood smoke until it's just a tad over rare. That makes my mouth water just writing it!
A whole smoked ribeye is one of the finer things in life... started this recipe with a Certified Angus Beef whole ribeye, seasoned with a heavy dose of corse salt and black pepper - then smoked it on the Outlaw with Post Oak splits. It will make you slap Santa!
Author:Malcom Reed
Ingredients
1 Whole Ribeye Roast 16-18lbs
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1/4 cup Killer Hogs TX Brisket Rub
2-3 tablespoons Olive Oil
Directions
Prepare smoker for indirect cooking at 275 degrees using post oak wood for smoke flavor.
Remove while ribeye roast from packaging and trim. (Remove excess fat and sinew)
Drizzle the outside of the whole ribeye with olive oil an all sides.
Season with Killer Hogs TX Brisket Rub and place on the pit.
Insert a wired probe thermometer into center of roast and cook until internal temperature reaches 125 degrees and about 2.5 hours total cooking time.
Rest the whole ribeye for 20-30 minutes before slicing into desired thickness.
