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 Min
Cook Time
4 Hrs
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!
My Notes
In order to add notes for this recipe, you must log in or create an account.