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Ribeye Roast on the Char-Griller AKORN® Kamado

Prep Time: 10 Min | Cook Time: 1 Hrs


  • 1
    Full Boneless Ribeye Roast
  • 2
    Olive Oil
  • 3
    - Salt & Pepper Or Your Favorite Spices

This Beautiful Ribeye Roast on the Char-Griller AKORN® Kamado from Rob Kennedy is the most easiest and delicious boneless ribeye one can make!


  1. Remove roast from fridge, pat dry with paper towels, apply some olive oil and season with your favorite seasonings. Leave on counter while you work on the next step
  2. Set your Kamado to 250-275 degrees F and set up for indirect cooking with a deflector.
  3. Place roast directly on grates
  4. Monitor internal meat temperature until at least 125 degrees F for rare / medium rare.
  5. Remove from heat and let rest for 30 minutes
  6. Slice your roast - 3/4-inch slices
  7. Enjoy!

Author: HomeownerBBQ
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