Smoked Herb Rib Roast

This triple-tested smoked Rib Roast is the one you want to feed your friends and family.

  • 7 hrs
    5 min
  • 24
    SERVINGS
  • 330
    Cal
  • 40 g
    Protein

Ingredients & Cooking

Ingredients:

  • 8 to 16 pounds beef Ribeye Roast
Herb Paste
  • 2 tablespoons kosher salt
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh sage
  • 1/4 cup olive oil
Garnish
  • 1 tablespoon finely chopped fresh parsley

Cooking:

  1. Combine rosemary, thyme, sage, salt, pepper and oil in small bowl to make paste.
  2. Add wood chunks, chips or pellets to smoker according to manufacturer's instructions.
  3. Preheat smoker to 225°F.
  4. Rub beef roast with herb paste. Place roast in smoker, rib side down. Set timer for 6 hours.
  5. Roast in smoker until internal temperature registers 135°F, about 4 to 6 hours. Carefully remove roast from smoker.
  6. Place roast in preheated 350°F oven for 30 minutes to 1 hour. Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)

  7. Slice roast between ribs. For thinner slices remove ribs then slice. Garnish with parsley.

Nutrition Information

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