Smoked Herb Rib Roast
  • 7-1/4 hours
  • M akes 24 servings
  • Entrée

Smoked Herb Rib Roast

This triple-tested smoked Rib Roast is the one you want to feed your friends and family.


Herb Paste:
  • 1/4 cup olive oil
  • 2 tablespoons kosher salt
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh sage
  • 1 tablespoon finely chopped fresh parsley (optional)


  1. Combine oil, salt, pepper, rosemary, thyme and sage in small bowl to form a paste. Spread evenly onto all surfaces of beef Ribeye Roast. 
  2. Add wood chunks, chips or pellets to smoker according to manufacturer's instructions. Preheat smoker to 225°F.

  3. Insert ovenproof meat thermometer so tip is centered in thickest part of roast, not resting in fat or touching bone. Place roast in smoker, rib side down according to manufacturer's instructions. Set timer for 6 hours depending on desired smoke flavor. Smoke roast 4 to 6 hours for medium doneness. Carefully remove roast from smoker when meat thermometer registers 135°F

  4. Preheat oven to 350°F. Place roast, fat-side up, in shallow roasting pan for 30 minutes to 1 hour. Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)

  5. Carve roast into slices between ribs. For thinner slices, remove ribs then carve. Season roast with salt and parsley, as desired.

  • Test Kitchen Tips Different hardwoods produce different results, from the deeper smoky flavor of mesquite to the mild sweetness of apple wood to the versatility of hickory.