How to smoke a bone in ribeye roast

Q: Can I smoke a bone

Theres just something about a big ol ribeye steak with a handle that brings out the true carnivore in us! These smoked bone-in ribeye steaks are smoked to almost done then seared on a very hot grill for a perfect finish.

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Have a Question About This Recipe?
How long do I smoke a bone
Can I smoke a bone
How long does it take to smoke a ribeye roast at 225?
Can you smoke a ribeye roast?

If you’re looking for something special to serve at your next holiday gathering, this recipe is for you. It’s my version of a Standing Rib Roast, and you know I’m firing up the smoker to prepare it!

Standing Rib Roast is simply a section of a whole bone-in ribeye; you can typically find them at any grocery store or butcher shop, just ask the person behind the counter.

For this recipe I bought a 4 bone rib roast and I had the butcher to “French” the bones. All that means is the ends of the bones are exposed a couple inches to make it look fancy. There’s not a lot of prep for this recipe; once you get the rib roast home, trim any excess fat off the top (usually there’s a little fat cap to remove) and truss the roast with butcher twine between each bone to help hold it in shape during cooking. Go ahead and fire up your smoker (I’m using my Gateway Drum for this cook but any smoker will do the job). Set it up for indirect cooking running at 275⁰. When the temperature stabilizes add a couple chunks of pecan wood to the coals for smoke.

For the seasoning I like to create a nice bark on the outside of the meat using a good dose of salt, pepper and herbs. I use a combo (2 Tablespoons each) of my AP Rub and Steak Rub to create a coarseness to the bark. But you can use any quality All Purpose rub and a corse Steak Seasoning here. For the herbs I finely chop Rosemary, Thyme, and Sage about 1 heaping Tablespoon of each along with 6 cloves of garlic. Combine all of these ingredients in a small bowl. Drizzle the outside of the rib roast with olive oil and sprinkle the seasoning mixture all over the outer surface. You can season the roast a couple hours ahead of time if you like.

Once the smoker is up to temperature, place the rib roast on the pit and insert a probe thermometer into the center for monitoring internal temperature. Set the alarm for 125⁰ and let the roast smoke.

When the alarm goes off, verify the internal temperature with a hand held thermometer – I’m using my Thermapen Mk4 – and remove the Rib Roast from the pit. Loosely cover it with aluminum foil and just let it hang out for 20 minutes before carving.

To serve, use a carving knife and make a cut along the top of the rib bones to remove them.

Lay the roast cut side down on the cutting board and slice into desired thickness. You can serve it with Au Jus or a spicy Horseradish Sauce just don’t overcook this piece of meat; it’s best rare to medium rare and will melt in your mouth! Print

4 Bone Rib Roast
¼ cup Olive Oil
2 Tablespoons Killer Hogs AP Rub
2 Tablespoons Killer Hogs Steak Rub
1 Tablespoon Rosemary finely chopped
1 Tablespoon Sage finely chopped
1 Tablespoon Thyme finely chopped
6 cloves Garlic minced

Prepare smoker for indirect cooking at 275⁰; add a couple chunks of seasoned pecan wood to
the hot coals for smoke flavor.
French the ends of the rib roast by trimming away 1 ½-2” of meat between each bone (you can
ask your butcher to do this as well). Truss the roast with butcher twine.
In a small bowl combine the AP Rub, Steak Rub, rosemary, sage, thyme, and garlic.
Coat the outside of the rib roast with olive oil and sprinkle the seasoning mixture on the outside.
Place the rib roast bone side down on the smoker and cook until internal temperature reaches
125 degrees. Use a probe thermometer to monitor internal temperature.
Remove the roast from the smoker and loosely cover with aluminum foil for at least 20 minutes.
To serve: carve the bones away from the rib roast and place it cut side down on the cutting
board. Slice the roast into desired slices and serve.

Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram

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How long do I smoke a bone

Place steak on smoker for approximately 2 hours or until internal temperature reaches 145℉ (medium rare), turning halfway through cooking time.

Can I smoke a bone

There's just something about a big ol' ribeye steak with a handle that brings out the true carnivore in us! These smoked bone-in ribeye steaks are smoked to almost done then seared on a very hot grill for a perfect finish.

How long does it take to smoke a ribeye roast at 225?

Heat the smoker to 200 to 225 degrees F. Every 20 to 30 minutes check the charcoal and wood to see if more need to be added. Smoke the roasts until the internal temperature reads 140 degrees F, 6 to 8 hours.

Can you smoke a ribeye roast?

And, with a kiss of smoke, there are few cuts of beef as delicious as ribeye when smoked. What temperature to smoke a ribeye roast? I like to start at about 180-F to give the roast a blast of smoke (or use a smoker tube or supersmoke setting), then turn the heat up to 225-F to finish smoking. 250-F maximum.