If you’re a fan of juicy, tender and smoky meat, then you must try smoking a ribeye roast on the Pit Barrel Cooker. The Pit Barrel Cooker is a perfect tool for smoking meat, as it provides consistent heat and smoke to create a delicious flavor. With a little preparation and patience, you can easily smoke a ribeye roast that will impress your friends and family. In this article, we’ll guide you through the process of smoking a ribeye roast on the Pit Barrel Cooker, step by step. Get ready to elevate your grilling game!

How to Smoke a Ribeye Roast on the Pit Barrel Cooker: A Step-by-Step Guide

Introduction

There’s nothing quite like a juicy, flavorful ribeye roast hot off the Pit Barrel Cooker. The blend of smokiness, spiciness, and tanginess can turn even the toughest cut of meat into a culinary masterpiece. In this guide, we’ll show you how to smoke a 17-pound ribeye roast on the Pit Barrel Cooker, complete with a delicious Santa Fe coffee rub and mouthwatering au jus.

Preparing the Ribeye Roast

Before we can start smoking our ribeye roast, we need to prepare it properly. Here are the steps:

1. Remove the roast from its packaging and pat dry with paper towels.
2. Mix together a rub made of kosher salt, black pepper, garlic, and cayenne pepper.
3. Apply the rub liberally all over the roast, making sure it is evenly distributed.
4. Place the roast on a rack and let it come to room temperature for about 30 minutes.

Smoking the Ribeye Roast

Now that our ribeye roast is coated in a flavorful rub, it’s time to smoke it to perfection. Follow these steps:

1. Preheat your Pit Barrel Cooker to 275°F.
2. Place the roast on the grate, fat side up, and insert a meat thermometer probe into the center.
3. Close the lid and let the roast cook for 2-3 hours, monitoring the temperature every 30 minutes or so.
4. When the internal temperature reaches 120°F, remove the roast from the cooker and apply a Santa Fe coffee rub to the top layer.
5. Return the roast to the cooker and continue to smoke until the internal temperature reaches 135°F for medium-rare doneness – about 5 hours total.
6. Remove the roast from the Pit Barrel Cooker and tent it with foil. Let it rest for 25-30 minutes before slicing.

Making the Au Jus

While the ribeye roast is resting, we can use the bones to make a rich and flavorful au jus. Here’s how:

1. Place the bones in a pot and cover with water. Add a chopped onion, a couple of cloves of garlic, a bay leaf, and some thyme.
2. Simmer the mixture for a few hours until it has reduced by at least half.
3. Strain out any solids and season to taste with salt and pepper.

Slicing and Serving the Ribeye Roast

All the hard work is done, and now it’s time to enjoy the fruits of our labor. Follow these steps to slice and serve the perfect ribeye roast:

1. Use a sharp knife to slice the roast against the grain into 1/2-inch thick pieces.
2. Serve with the homemade au jus and your favorite sides, such as roasted vegetables or mashed potatoes.

Conclusion

If you’re looking for a show-stopping centerpiece for your next dinner party or holiday meal, a ribeye roast smoked on the Pit Barrel Cooker is sure to impress. With a flavorful rub, attention to internal temperature, and a little bit of patience, you can transform an ordinary cut of meat into a masterpiece.

FAQs

1. Can I use a different kind of rub for my ribeye roast?
   • Absolutely! Experiment with different flavor combinations to find your perfect rub.
2. Do I need a Pit Barrel Cooker to smoke a ribeye roast?
   • While the Pit Barrel Cooker is a great tool for smoking meat, you can use any smoker or grill that can maintain a steady heat and smoke.
3. Is it necessary to rest the ribeye roast before slicing?
   • Yes, allowing the roast to rest before slicing ensures that the juices redistribute throughout the meat, resulting in a tender and juicy finished product.
4. How long does it take to make au jus?
   • Making au jus can take several hours of simmering, but most of the time is spent simmering without too much hands-on work.
5. Can I use USDA Choice ribeye for a smoked ribeye roast?
   • Absolutely. While Prime ribeye may be preferred, Choice can also be quite delicious when cooked properly with smoke and a great rub.