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Slow Smoked Rib-Eye Roast

15

4

Hickory

Gather your crew for a richly flavored Sunday dinner. Smoked rib eye roast cooked low and slow on the wood-fired grill is a game changer.

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  • 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

  • 1

    When ready to cook, set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes.

    250 ˚F

  • 2

    While the Traeger is preheating, prepare the roast: Trim any excess fat from the top of the roast down to 1/4 inch thick.

    • 1 (4-6 lb) rib-eye roast

  • 3

    In a small bowl, combine the mustard, Worcestershire sauce, and garlic. Cover the entire roast with the mustard mixture and season liberally with Traeger Prime Rib Rub.

    • 4 Tablespoon yellow mustard

    • 1 Tablespoon Worcestershire sauce

    • 1 Clove garlic, minced

    • To Taste Traeger Prime Rib Rub

  • 4

    Lay the thyme sprigs on the top of the roast.

    • 4 Sprig fresh thyme

  • 5

    Insert the probe into the center of the roast, avoiding the bones and any large pockets of fat. Place the roast directly on the grill grates, close the lid, and smoke until the internal temperature of the roast reaches 135℉ for rare or 145℉ for medium, 3-4 hours.

    250 ˚F

    135 ˚F

  • 6

    Remove the roast from grill. Tent with foil and let rest for 20 minutes before carving. Enjoy!

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