Smoked Ribeye Roast (Cap-Off)

sliced smoked ribeye roast on a cutting board

4.53 from 17 votes

Meaty, melt-in-your-mouth-tender, and oh-so delish, Smoked Ribeye Roasts are about as good as good gets! Serve with all your favorite roast beef sides and dig into a deliciosu feast!

Prep Time5

Cook Time2 30

Course: Main Course

Cuisine: American

Keyword: smoked, smoked beef, smoked prime rib, smoked rib roast, smoked ribeye, smoked ribeye roast, smoked standing rib roast, smoker, smoker recipes

Servings: servings

Calories: 679kcal

Author: Chef Jenn

Equipment

Ingredients

4 pound ribeye roast
2 tablespoons olive oil
1/4 cup Montreal Steak Seasoning

Instructions

Remove the roast from the fridge about an hour before putting it on the smoker. This will allow the roast to warm up a bit, reducing the time it needs on the smoker.
Rinse the roast under running water to remove any bone chips, then pat it dry with paper towels.
Rub the roast all over with olive oil. With the cap removed, the roast needs a bit more fat and the olive oil will also help the rub stick to the meat.
Sprinkle the roast liberally with the Montreal Steak Seasoning.
Preheat your Traeger smoker as per the manufacturer's instructions (or whatever smoker you'll be using).
Place the well-seasoned roast onto the smoker at 180-F (or supersmoke) for about 30 minutes, then turn the heat to 225F and continue cooking until the roast reaches an internal temperature of 125-F for medium rare.
Remove the roast when the internal temp reaches 125-F and let it rest for at least 15 minutes before slicing.

Notes

Chef Jenn's Tips

Actual cooking time will vary based on the size of your roast, but on a Traeger smoker, a 3-bone roast will take about 2.5-3 hours at 225F.
Season your roast REALLY well! Some of it will fall off during the smoking process, and beef loves to be well-seasoned.
Resting is SO important. Your meat will stay hot - let it rest for at least 15 minutes before carving so all the juice doesn't come out.

Nutrition