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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Allowing the rub to penetrate overnight heightens the flavor. Ingredients:
1 tablespoon finely ground coffee |
2 teaspoons chili powder |
1 teaspoon onion powder |
1 teaspoon coarsely ground pepper |
1 teaspoon ground mustard |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1/2 teaspoon dried oregano |
1/4 teaspoon cayenne pepper |
1 beef ribeye roast (4 to 5 pounds) |
2 tablespoons olive oil |
2 cups soaked wood chips, optional |
Directions:
1. In a small bowl, combine the first nine ingredients. Tie the roast at 1-1/2- to 2-in. intervals with kitchen string. Rub seasonings over roast; cover and refrigerate for 8 hours or overnight.
2. Remove roast from refrigerator 1 hour before grilling; brush with oil.
3. Prepare grill for indirect heat, using a drip pan, adding half the wood chips if desired. Place roast over drip pan and grill, covered, over medium-low indirect heat for 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), adding remaining wood chips after 1 hour. Let stand for 10-15 minutes before slicing. Yield: 12-16 servings.
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