Yes, you can smoke a pork ribeye roast. Smoking is a great way to add delicious smoked flavor to pork. Here’s what you need to know about smoking a pork ribeye roast.
Preparing the Pork Ribeye Roast for Smoking
A pork ribeye roast comes from the rib section of the pig. It’s a boneless roast that contains the eye of the loin muscle. Here are some tips for preparing a pork ribeye roast for smoking:
- Choose a roast that is well-marbled to keep it moist during smoking. Look for a roast that is around 3-5 lbs.
- Trim off any excess fat or silver skin. You want some fat for moisture, but too much can make the roast greasy.
- Season the roast all over with a dry rub. Use a basic rub of salt, pepper, garlic powder, paprika, brown sugar, etc. The rub will give a nice crust during smoking.
- Allow the roast to sit at room temperature for 30-60 minutes before smoking. This helps the meat absorb the rub.
- Place the seasoned roast on a rack in a pan or directly on the grates of your smoker.
Choosing a Smoker and Wood Chips
You can smoke a pork ribeye roast on any type of smoker like an offset smoker, pellet grill, or electric smoker. The key is maintaining a temperature between 225-275°F. Some good woods to use are:
- Apple – mild, sweet smoke flavor
- Cherry – slightly sweet smoke
- Pecan – rich, nutty smoke
- Hickory – bold, bacon-like smoke flavor
Soak your wood chips in water for 30 minutes before adding to the smoker. This helps control the intensity of the smoke.
Smoking Time and Temp for Pork Ribeye Roast
Smoking times can vary based on the size of your roast, but plan for approximately:
| Roast Weight | Smoking Time |
|---|---|
| 3 pounds | 3-4 hours |
| 4-5 pounds | 4-6 hours |
Aim to smoke the roast until it reaches an internal temperature of 145°F. At this point it will be juicy and perfectly tender.
If desired, you can wrap the roast in foil during the last 1-2 hours of smoking. This powers through any stall in cooking and helps keep the meat very moist.
Serving and Leftovers
After smoking, let the pork rest for 15-30 minutes before slicing into it. This allows the juices to redistribute. Slice across the grain into thick slices.
Leftovers can be stored in the fridge for 3-4 days. Reheat slices in the microwave or oven until heated through. Slices also make delicious sandwiches.
Smoking Pork Ribeye Roast Tips
- Use a digital thermometer with a probe to monitor the roast’s temp.
- Add a pan or foil tent if the outside gets too dark before the center is cooked.
- Let the meat rest before slicing for juicy, tender meat.
- Store leftovers properly within 2 hours of cooking.
- Enjoy the roast on sandwiches, in tacos, with potatoes, in salad, and more!
Conclusion
Smoking is an excellent way to cook a pork ribeye roast. The low, slow smoking gives the meat a delicious smoky flavor. Monitor the temperature and allow proper rest time for the juiciest results. Leftover smoked pork ribeye makes amazing sandwiches and tacos. Now that you know how to smoke a pork ribeye roast, give it a try!