Rib Eye Roast (12-15 lbs) Bone in or Boneless. You can use Choice or Select grade is fine; serves 15-20; entire time to take from 4 ½ to hrs
Basic Beef Rub: makes 2 cups
4 Tbsp Kosher Salt
3 Tbsp Brown Sugar
12 Tbsp Black Pepper, ground
2 Tbsp Paprika
2 Tbsp Chilpolte Pepper
4 Tbsp Garlic Powder
4 Tbsp Onion Powder
6 Tbsp Rosemary Powder
Rib Eye Sauce:
½ Cup Bourbon (any inexpensive Kentucky Bourbon)
½ Cup JEMMS or Worcestershire Sauce
Prepare the base bourbon sauce and place the roast (bone side down) on a roasting pan. You can substitute Orange Juice for the bourbon if you desire. Apply the sauce to the roast prior to adding the beef rub. Let it stand for about 30 minutes, then apply the rub onto the roast. Let it stand for another 30 minutes while you prepare your smoker
Smoker: 200-225°F Duration: 3 ½ to 5 hours of indirect smoke/heat
Internal Meat Temp: 140° F (medium rare) 150° F (medium)
For every hour that it is in the smoker, take the bottom (au jus) drippings from the meat and bourbon sauce and reapply to the roast (be careful to not disturb the rub on top of the roast). This low cooking temperature allows the roast to remain juicy and tender.
Once it reaches the desired internal temperature, take it off the pit and let it rest for another 30 minutes before you slice it. Take the leftover au jus and mix in about 2 tablespoons of horseradish and 4 tablespoons of mayonnaise to make your own zip sauce! Slice the roast and take a pic to post onto this site.
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