Traeger Kitchen
Slow Smoked Rib-Eye Roast
Prep Time
15 Minutes
Cook Time
4 Hours
Effort
Pellets
Oak
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.
Ingredients
How many people are you serving?
6
Units of Measurement:
main
1 (4-6 lb) rib-eye roast
4 Tablespoon yellow mustard
1 Tablespoon Worcestershire sauce
1 Clove garlic, minced
Traeger Prime Rib Rub
4 Sprig fresh thyme
Steps
1
When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes.Grill: 250 ˚F
2
While the Traeger is warming up, prepare roast. Trim excess fat from the top of the roast down to 1/4 inch thick.Ingredients
1 (4-6 lb) rib-eye roast
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.Ingredients
4 Tablespoon yellow mustard
1 Tablespoon Worcestershire sauce
1 Clove garlic, minced
As Needed Traeger Prime Rib Rub
4
Lay the sprigs of fresh thyme on the top of the roast.Ingredients
4 Sprig fresh thyme
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.Grill: 250 ˚F
Probe: 135 ˚F
6
Remove roast from grill. Tent with foil and rest for 20 minutes before carving. Enjoy!