Ribeye Roast on the Char-Griller AKORN® Kamado

Serves:
4
Cook Time:
3 - 4 hours
Method:
Smoked
Food:
Beef

Ingredients

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

Instructions

  1. 01

    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.  

    Ingredients

    • 1 Full boneless ribeye roast
    • Olive oil
    • Salt and pepper, or your favorite spices
  3. 02

    Set your Kamado to 250-275˚F and set up for indirect cooking with a deflector.

  4. 03

    Place roast directly on grates

  5. 04

    Monitor internal meat temperature until at least 125˚F for rare / medium rare.

  6. 05

    Remove from heat and let rest for 30 minutes

  7. 06

    Slice your roast in 3/4-inch slices

  8. 07

    Enjoy!