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Ribeye Roast Smoke planning

smoking in ft. collins

Smoke Blower
Joined Sep 7, 2006
I picked up a ribeye roast for a Saturday smoke. It is a bit over 5 lbs and is boneless.

I plan to smoke it on my Green Mountain Grill burning hickory. I also plan to light up 2 or 3 A-MAZE-N smoke tubes filled with Pecan.

I really want to get it smoked in the GMG and then finish it in the oven. Plan is to smoke it for 3 hours at about 250* and then finish it in the oven.

Thoughts on this plan?


Master of the Pit
OTBS Member
Joined Jan 27, 2015


Master of the Pit
SMF Premier Member
Joined Dec 1, 2019
I also trim the fat pretty close, and tie them so they cook evenly. I'm a big fan of 225° pit temp, this way the lip won't overcook and the end pieces will be only slightly more done than the center slices. I always plan on an end sear, but depending on which cooker I use I con't always need the end sear.
This is what I mean about even doneness across the entire slice.

Here is a snip from my Prime Rib cooking time database, that might help with the timeline, but use a thermometer so you don't overshoot.

4 pound roast - 220°-228° pit temp - 2 hours to reach 125°
5-1/2 pound roast - 230° pit temp - 3 hours to reach 125°
5-3/4 pound roast - 245° average pit temp - 3 hours 45 minutes to reach 127°
6-3/4 pound bone-in roast - 250° pit temp - 4 hours to reach 125°


Legendary Pitmaster
OTBS Member
SMF Premier Member
Joined Oct 17, 2016
Here is my last Prime Rib aka Ribeye Roast.


SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
Joined Sep 12, 2009
Looks Mighty Tasty from here!!!
Looks like you didn't stay at 225° though!!
Got a little Medium on the outside areas.


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