Smoked Boneless Ribeye Roast and Slather

Discussion about cooking beef
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Smoked Boneless Ribeye Roast and Slather

Post by jeepdad »

Boneless Ribeye Roast Slather

I have a rotisserie I can put on my WSM so I use it with my ribeye roast. Man oh man is it good.

Fresh garlic
Salt and Pepper
Mustard (I use Grey Poupon)
Worcestershire sauce

I just eyeball it and don’t really measure. Add mustard slather to the roast the night before in a Ziploc bag. I have also added it a couple hours before smoking. Smoke at 18-20 mins a pound at 225-250 (or higher temps if desired).Smoke to an internal temp of 130-140 (rare), 140-150 (med), anything beyond med you run the risk of a dried out and tough piece of meat.

Horseradish Sauce

1/2 cup sour cream
1/2 cup mayonnaise
Horseradish to taste (fresh is best but prepared works)
2 Tbsp drained capers (optional)
1 tsp sugar
1 tsp of the liquid from capers

Mix and chill

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Re: Smoked Boneless Ribeye Roast and Slather

Post by jess »

Gotta love a rib roast. Maybe add a drip pan for juices ...

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