If you’re a meat lover, then you probably know that one of the best ways to achieve a perfectly cooked, flavorful ribeye roast is by smoking it. And if you’re a proud owner of an Oklahoma Joe’s Highland smoker, then you’ve come to the right place! In this article, we’ll guide you through the steps of preparing a mouth-watering smoked ribeye roast on your trusty smoker. From selecting the perfect cut of meat to seasoning and cooking it to perfection, we’ll cover everything you need to know to impress your guests with a delicious and juicy smoked ribeye roast. So, fire up your smoker and get ready to take your meat game to the next level!

How to Prepare a Delicious Smoked Ribeye Roast on Oklahoma Joe’s Highland Smoker

Introduction

Barbecue season is upon us, and there’s no better way to celebrate than firing up the grill and smoking a delicious ribeye roast on your Oklahoma Joe’s Highland Offset Smoker. A classic cut of beef, ribeye roast can be enhanced with a simple rub and smoking process, resulting in a juicy and flavorful main dish to impress your guests.

Step 1: Prepare the Rub

Start by mixing together your rub. The rub consists of salt, paprika, black pepper, garlic powder, and other spices of your choice. Mix the rub well and ensure that it is evenly distributed over the meat.

Step 2: Set Up the Smoker

Prepare your smoker by using a mix of hickory, pecan, and a little mesquite to smoke the beef. Set the smoker’s temperature at 225°F and place the ribeye roast in the middle of the cooking chamber. An instant-read thermometer is used to check the meat’s temperature, which is monitored throughout the cooking process.

Step 3: Control the Temperature

Use the smoker’s door to control the temperature rather than the damper. The thermometer is programmed to set high and low temperature alerts, with the high temperature alarm set to 250°F. This ensures that the meat is cooked to perfection and not overdone.

Step 4: Give It Time

Smoking a ribeye roast takes time, so be patient. The average time to smoke a ribeye roast is four to six hours, depending on the size and the desired level of doneness. The trick is to maintain the temperature and smoke levels consistently throughout the process.

Step 5: Enjoy

When the meat thermometer reads an internal temperature of 135°F, remove the ribeye roast from the smoker and allow it to rest for at least 15 minutes. This allows the juices to redistribute and results in a juicy, tender piece of meat. Carve the meat and enjoy the mouthwatering aroma and flavor of your smoked ribeye roast.

Conclusion

A smoked ribeye roast is an impressive and delicious main dish that’s perfect for any occasion, from backyard barbecues to holiday feasts. With the right preparation and attention to detail, you can create a juicy and flavorful masterpiece that will have your guests coming back for seconds.

FAQs

1. What type of wood is best for smoking a ribeye roast?
   A: Hickory, pecan, and mesquite are great options that complement the beef’s flavor.

2. How long does it take to smoke a ribeye roast?
   A: It takes four to six hours, depending on the size and desired level of doneness.

3. What should the temperature of the smoker be set to?
   A: Set the smoker temperature to 225°F.

4. How do you check the meat’s temperature?
   A: An instant-read thermometer is used to check the meat’s temperature throughout the cooking process.

5. How long should the meat rest before carving?
   A: Allow the meat to rest for at least 15 minutes before carving to allow the juices to redistribute and ensure a juicy and tender piece of meat.