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Smoked Ribeye Roast with Garlic Herb Butter
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Learn how to make a boneless prime rib roast smoked and basted with garlic herb butter and then reverse seared and finished with a Red Wine Au Jus
.
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Choose a boneless 4-6 lb ribeye roast and don't remove the strings.
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Apply Kosher Salt and Pepper or a BBQ rub with no sugar generously to all sides.
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Set the smoker temperature to 250°F and put on the ribeye roast.
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Use a probe to monitor the internal temperature of the meat.
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Prepare the simple Garlic and Herb Butter.
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Baste 2-3x while smoking.
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Prepare the Red Wine Au Jus.
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Sear the Ribeye Roast with HIGH Heat.
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Remove the Roast and let it rest.
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Slice and serve with the Red Wine Au Jus.
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