I just realized it's been almost a month since I posted anything new. Part of that is that I've been cooking older recipes, and part is that I was too lazy to post a couple of new things that I made (roasted garbanzos and roasted black beans) because, well, I was lazy. But tonight's dinner is well worth the wait. I bought a 5.5 pound boneless ribeye roast the other day and tonight it made its way to the smoker. For the last hour or so of the cooking time, I threw some pre-started (10 minutes in the microwave) potatoes on the grill to bake. End result: absolutely delicious beef and potatoes. The only thing I'll do differently next time is take it off the smoker a couple degrees earlier, so the sear doesn't cook it slightly more than I wanted. Overall though, a delicious meal that I can't wait to make again.
- 1 boneless ribeye roast
- 1 potato per person
- About ¼ cup Big Bad Beef Rub (see notes for recipe)
- 2 Tablespoons vegetable oil
- Lightly cover roast with vegetable oil, then spread rub evenly over entire outside of roast. Let sit for at least one hour before cooking.
- Bring smoker to between 200ºF and 225ºF. Place meat on smoker and cover.
- When internal temperature reaches 100ºF, poke a few holes in potatoes with a fork and microwave for 10 minutes, turning once. Place potatoes on smoker with the roast and cover.
- Cook until internal temperature of roast reaches 135ºF, then remove from smoker and sear.
- Carve and serve!
I used hickory and apple wood for the smoke and lump charcoal for the fuel.
Recipe for Big Bad Beef Rub (from AmazingRibs.com):
- 3 Tablespoons coarsely ground black pepper
- 2 Tablespoons table salt
- 1 Tablespoon granulated white sugar
- 1 Tablespoon onion powder
- 2 teaspoons mustard powder
- 2 teaspoons garlic powder
- 2 teaspoons chili or ancho powder
- 1 teaspoon chipotle or cayenne powder