Smoked Herb Rib Roast
  • 7 hours
  • 24 servings
  • Entrée

Smoked Herb Rib Roast

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


  • 8 to 16 pounds beef Ribeye Roast
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.

  2. Add wood chunks, chips or pellets to smoker according to manufacturer's instructions.

  3. Preheat smoker to 225°F.

  4. Rub beef roast with herb paste. Place roast in smoker, rib side down. Set timer for 6 hours.

  5. Roast in smoker until internal temperature registers 135°F, about 4 to 6 hours. Carefully remove roast from smoker.

  6. Place roast in preheated 350°F oven 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.)

  7. Slice roast between ribs. For thinner slices remove ribs then slice. Garnish with parsley.

  • 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.