Slow Smoked Rib-Eye Roast
By Traeger Kitchen
Gather you crew for a richly flavored Sunday dinner. Smoked roast that’s cooked low and slow on the wood-fired grill is a game changer.
Prep Time
15 Minutes
Cook Time
4 Hours
Pellets
Oak
Ingredients
Number of people serving
6
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 1 | (4-6 lb) rib-eye roast |
| 4 Tablespoon | yellow mustard |
| 1 Tablespoon | Worcestershire sauce |
| 1 Clove | garlic, minced |
| As Needed | Traeger Prime Rib Rub |
| 4 Sprig | fresh thyme |
Step
1
When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes.
250 ˚F / 121 ˚C
Super Smoke
2
While the Traeger is warming up, prepare roast. Trim excess fat from the top of the roast down to 1/4 inch thick.
3
In a small bowl, combine the mustard, Worcestershire sauce and garlic. Cover entire roast with the mustard mixture and season liberally with Traeger Prime Rib rub.
4
Lay the sprigs of fresh thyme on the top of the roast.
5
Place the roast directly on the grill grate and smoke until the internal temperature of the roast reaches 135℉ for rare or 145℉ for medium, about 3 to 4 hours.
250 ˚F / 121 ˚C
135 ˚F / 57 ˚C
Super Smoke
6
Remove roast from grill. Tent with foil and rest for 20 minutes before carving. Enjoy!
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