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Step 1
Prepare smoker for indirect cooking at 275°F using post oak wood for smoke flavor.
Step 2
Remove whole ribeye roast from packaging and trim. (Remove excess fat and sinew)
Step 3
Drizzle the outside of the whole ribeye with olive oil on all sides.
Step 4
Season with TX Rub and place on the pit.
Step 5
Insert a wired probe thermometer into center of roast and cook until internal temperature reaches 125°F about 2.5 hours total cook time.
Step 6
Rest the whole ribeye for 20-30 minutes before slicing into desired thickness.