Smoked Rib Roast for Sandwiches
Smoked Roast Beef for Sandwiches is a bold, smoky, deli-style beef that’s perfect for slicing thin and piling onto sandwiches, French dips, or cheesesteaks.
Servings: 8 servings
Calories: 326kcal
Ingredients
- 3-4 pound boneless rib roast
- ¼ cup Montreal steak seasoning
Instructions
- Pat the rib roast dry with paper towels and coat it evenly on all sides with the Montreal steak seasoning, pressing it in so it sticks well.
- Preheat your pellet smoker to 185°F using a hardwood pellet like oak, hickory, or a blend for balanced smoke.
- Place the seasoned roast directly on the grates and smoke low and slow until the internal temperature reaches 125°F.
- Remove the roast from the smoker and let it rest on the counter for 1 hour to allow juices to settle.
- Wrap the roast tightly and refrigerate it overnight so it firms up for clean slicing.
- Slice the chilled roast as thin as possible using a meat slicer for deli-style sandwich meat.
Notes
Chef Jenn’s Recipe Notes
- Use fresh coarse-ground Montreal seasoning for better texture and flavor
- Temper your roast on the counter first before smoking. That means, take it out of the fridge for about an hour, even two, to warm up before smoking. This allows for a more even cook. I’ve tested it both ways - straight from the fridge and tempering first. Tempering results in an even color from the outside to the inside, without overcooking the exterior of the meat.
- Don’t skip the overnight chill, or your slices won’t hold together
- Use a meat slicer to slice the meat into thin, even slices.
Nutrition
Serving: 6ounces | Calories: 326kcal | Carbohydrates: 1g | Protein: 30g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 91mg | Sodium: 64mg | Potassium: 596mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg