Are you looking to impress your guests with a mouth-watering smoked ribeye roast? Look no further than the Oklahoma Joe’s Highland smoker. This versatile smoker is perfect for achieving that authentic smoky taste, and with our easy step-by-step guide, you’ll be sure to cook up a tender and juicy ribeye roast that will leave your taste buds wanting more. So, fire up your smoker, grab your apron, and let’s get cooking!
Introduction
Smoked ribeye roast is an all-time favorite dish that is guaranteed to impress. The Oklahoma Joe’s Highland Offset Smoker is one of the best smoker grills in terms of producing delicious and smoky meat. This step-by-step guide will show you how to make the perfect smoked ribeye roast on the Oklahoma Joe’s Highland.
What You’ll Need
Here’s a list of the items and ingredients used in this video to make the perfect smoked ribeye roast:
- Instant Read Thermometer
- Bamboo Cutting Board
- Charcoal Chimney
- ThermoPro Wireless Thermometer
- Canon T7i
- Canon EF-S 18-135mm and Canon EF-S 10-18mm lenses
- Saramonic Dual Wireless VHF Lavalier Microphone
- Shure VP83 Microphone
- NEEWER CN-216 216PCS LED Dimmable Light
- PayPal account for Cooking with Ry’s support
- Salt
- Paprika
- Black Pepper
- Garlic Powder
- Penzis Northwoods Fire Seasoning
- Trader Joe’s 21 Seasonings Salute
- Pecan wood
- Hickory wood
- Mesquite wood
The Rub Recipe
The rub recipe for the smoked ribeye roast includes salt, paprika, black pepper, garlic powder, Penzis Northwoods fire seasoning, and Trader Joe’s 21 Seasonings salute. First, rub the mix of herbs and spices generously all over the meat. Then, refrigerate the meat for four hours before it is put on the smoker.
The Smoking Process
The Oklahoma Joe’s Highland Offset Smoker is perfect for smoking the ribeye roast. The first thing to do is to light up the fire with the charcoal chimney and add wood chips to create smoke. The meat is then placed on the smoker, and hickory and pecan wood are used for smoking with a little bit of Mesquite.
Temperature control is essential in the smoking process. Instead of using a damper, the temperature is controlled by opening and closing the door. The Thermapro wireless thermometer is used for temperature control and setting temperature alarms.
As the pit temperature drops, more wood is added to maintain the heat. The smoking process can take anywhere between 4 to 6 hours, depending on your preference of how well done you’d like the ribs.
Step by Step guide
Here’s a step-by-step guide on how to make the perfect smoked ribeye roast on an Oklahoma Joe’s Highland Offset Smoker:
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Preheat your Oklahoma Joe’s Highland Offset Smoker to 250°F (120°C).
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Rub the mix of herbs and spices generously all over the ribeye roast.
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Refrigerate the ribeye roast for four hours.
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Light the fire with the charcoal chimney and add wood chips to create smoke.
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Place the meat on the smoker, and use hickory and pecan wood for smoking with a little bit of Mesquite.
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Open and close the door to control the temperature instead of using the damper.
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Use the Thermapro wireless thermometer for temperature control and setting temperature alarms.
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As the pit temperature drops, add more wood to maintain the heat.
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Smoke the meat until it reaches your desired internal temperature, around 135°F (57°C) for a medium-rare ribeye roast.
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Remove the meat from the smoker and let it rest for 10-15 minutes before carving.
Frequently Asked Questions
- Can I use other meat cuts besides ribeye roast?
- Yes, you can use other meat cuts like brisket, pork shoulder, or beef short ribs.
- What’s the best wood for smoking ribeye roast?
- Hickory and pecan wood are great for smoking ribeye roast, with a little bit of Mesquite.
- How long should I smoke the ribeye roast?
- The smoking process takes around 4 to 6 hours, depending on how well done you like your meat.
- Can I use an electric smoker for smoking ribeye roast?
- Yes, you can use an electric smoker to smoke ribeye roast, but it might not produce the same smoky flavor as a charcoal smoker.
- How do I know if the ribeye roast is cooked?
- Use an instant-read thermometer to check the internal temperature of the meat. For a medium-rare ribeye roast, the internal temperature should be around 135°F (57°C).
Conclusion
Smoking a ribeye roast on an Oklahoma Joe’s Highland Offset Smoker is not as daunting as it seems. It requires patience, determination, and the right equipment and ingredients. With this step-by-step guide, you can now impress your guests with a perfectly smoked ribeye roast that is juicy and packed with smoky flavors. Don’t forget to get in touch with Cooking with Ry for support and more tips on smoking your favorite meat cuts. Enjoy!
