Slow Smoked Rib-Eye Roast

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes.

  

  Grill: 250 ˚F

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• 2

  While the Traeger is warming up, prepare roast. Trim excess fat from the top of the roast down to 1/4 inch thick.

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  Ingredients

  • 1 (4-6 lb) rib-eye roast

• 3

  In a small bowl, combine the mustard, Worcestershire sauce and garlic. Cover entire roast with the mustard mixture and season liberally with Traeger Prime Rib rub.

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  Ingredients

  • 4 Tablespoon yellow mustard

  • 1 Tablespoon Worcestershire sauce

  • 1 Clove garlic, minced

  • As Needed Traeger Prime Rib Rub

• 4

  Lay the sprigs of fresh thyme on the top of the roast.

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  Ingredients

  • 4 Sprig fresh thyme

• 5

  Place the roast directly on the grill grate and smoke until the internal temperature of the roast reaches 135℉ for rare or 145℉ for medium, about 3 to 4 hours.

  

  Grill: 250 ˚F

  

  Probe: 135 ˚F

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• 6

  Remove roast from grill. Tent with foil and rest for 20 minutes before carving. Enjoy!

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