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Slow Smoked Rib-Eye Roast

Prep Time

15 Minutes

Cook Time

4 Hours

Effort

Pellets

Hickory

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!

Cooking Notes

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