Taste buds are tantalized by the rich, distinct flavor of smoked meats. Taking the time to smoke a whole boneless ribeye roast will provide a meaty foundation for a memorable meal. By nature, the ribeye roast is a moderately tender, low-fat cut of beef that is derived from the rib section of the steer. With more fat than a tenderloin roast, and less fat than a prime rib roast, (See Reference 1) the boneless ribeye roast can be transformed into a succulent, flavorful piece of meat with the right preparation and smoking techniques.

Complete preparation of the roast twenty-four hours prior to beginning the cooking process. Peel the ten cloves of garlic. Poke ten holes in scattered locations around the ribeye roast and insert the whole garlic cloves into the meat. Inject the meat with 1/4 cup red wine by inserting a meat injection needle in ten to twenty different locations around the roast and evenly disbursing the wine. Continue preparation by generously rubbing the entire roast with kosher salt and black pepper, or your favorite barbecue rub.(See Reference 2)

Place the prepared roast in a large glass cooking pan and cover it with plastic wrap. Allow the roast to rest in the refrigerator until one hour before the cooking process is scheduled to begin. (See Reference 2)

Soak oak wood chunks, to be used as fuel for the smoker, for approximately twelve hours before cooking. (See Reference 3) Remove the wood chunks from the water and use them to stoke the smoker fire until the smoker is pre-heated to 300 degrees. At the same time, begin pre-heating a conventional oven to 500 degrees.

Place the prepared roast on top of a wire roasting rack, inside of a glass baking dish. Lightly coat the ribeye roast with olive oil before inserting the roast to the pre-heated conventional oven for fifteen to twenty minutes. Carefully remove the roast at the end of the cooking period and immediately transfer it to the smoker grill. (See Reference 2)

Smoke the ribeye roast and occasionally monitor the internal temperature of the meat using a meat thermometer. Remove the roast when the thickest part of the meat has reached an internal temperature ten degrees below the desired final temperature. For a medium rare roast, remove the meat from the smoker at 135 degrees. A well done roast should be removed at a temperature reading of 160 degrees. (See Reference 2)

Set the whole smoked roast on a sturdy plate or cutting board and allow it to rest for approximately 20 minutes to finish the cooking process. (See Reference 2) Cut the roast into slices once the resting period has elapsed.