Bone-in Ribeye Roast / Prime Rib

For best results, dry the roast for 1-2 days in a refrigerator prior to smoking.  Place uncovered in the refrigerator on a rack, over a cookie sheet.  Cover with paper towels and replace towels when the towels become damp.  This will dry the outside of the roast.  After 1 day, coat with Worcestershire sauce, add rub liberally, and put back in the refrigerator for 1 day.

Remove from the refrigerator 45 minutes to an hour prior to smoking to get the roast to room temperature. 

Final target temperatures are listed below.  These are the temperatures you will want to reach after foiling your meat and resting for 15 minutes.  Therefore, to reach these temperatures pull the meat from the smoker 5 degrees prior to reaching the temperatures below.

115°-120° very rare

121°-127° rare

128°-135° medium rare

140°-150° medium

150°-155° medium well

>160° well done

2 hours prior to smoking soak 1-2 cups hickory or mesquite wood chips in water and add to coals prior to smoking.

Coat with Worcestershire sauce then minced garlic and rub.  The Worcestershire sauce will act as a binding agent for the rub and garlic.

Beef/Beef Rib/Brisket Rub

2 tablespoons black pepper

2 tablespoons kosher salt

1 tablespoon paprika

1 tablespoon granulated white sugar

1 tablespoon onion powder

2 teaspoons dry mustard powder

2 tablespoons garlic powder

1 tablespoon chili powder

1 teaspoon cayenne powder

1 tablespoon cumin

Sear the roast on a cast iron pan with olive oil 3-4 minutes per side.  This will caramelize the outside of the roast.

Smoke (20-30 minutes per pound) on indirect heat at 225 degrees.  Cook until 7 degrees below your target temperature.  When internal is at 120-125, remove and sit (in foil shiny side in) until the internal temperature is 128-135 degrees Fahrenheit (about 30 mins).  The temperature will raise 1 degree every 3 minutes so pull at the roast at a temperature to reach your target temperature.  Carve and serve.

For quick leftover steaks or steak sandwiches, remove the roast when the temperature reaches rare.  Let sit for 30 minutes then slice to desired thickness then refrigerate.  When you are ready to cook the steaks or steak sandwiches, preheat a cast iron skillet at medium-high heat with butter.  For steaks, cook 1 minute per side or until the steak reaches the desired temperature.  For thinner slices for steak sandwiches cook 30 seconds per side.