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Slow Smoked Rib-Eye Roast

Traeger Kitchen


Slow Smoked Rib-Eye Roast

Prep Time

15 Minutes

Cook Time

4 Hours

Effort
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Pellets

Oak

Gather you crew for a richly flavored Sunday dinner. Smoked roast that’s cooked low and slow on the wood-fired grill is a game changer.

Ingredients

How many people are you serving?

6

    Steps

    • 1

      When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes.
      Grill Icon
      Grill250˚
    • 2

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

      Lay the sprigs of fresh thyme on the top of the roast.
    • 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 Icon
      Grill250˚
      Probe Icon
      Probe135˚
    • 6

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

    Cooking Notes

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