1 Boneless ribeye roast (4lb roast for this recipe)
1 John Henry’s Old Stockyard Steak Seasoning (or favorite rub)
1 Olive oil
3-4 Hickory wood chunks (oak is a good substitute)
1. Place the roast on a plate and cover with cling wrap and allow it to reach room temperature before roasting (approximately two hours)
2. Soak half of the wood chunks in water for 30 minutes and set aside.
Internal Temperature Cooking Guide (Plus 10 minute rest):
Rare: 110F (final temp about 120F)
Medium/Rare: 125F (final temp about 135F)
Medium: 130F (final temp about 145F)
1. Preheat grill to 500F (260C).
2. Lightly brush olive oil on the top and bottom of the roast (not the sides).
3. Rub a generous amount of John Henry’s (or any dry rub) onto the areas of the olive oil.
4. Place the roast on the grill and sear the top and bottom for three minutes each.
5. Remove roast from grill, fully close the top vent and close the bottom draft door halfway until the temperature is lowered to 300F (150C).
6. Remove the cooking grate and place the wood chunks on the outer edge of the lit charcoal. The dry wood will smoke immediately and wet chunks will begin to smoke as it dries for a consistent smoke during cooking.
7. Insert the heat deflector with the ceramic plate in the bottom position. Insert a drip pan and replace the cooking grate.
8. Place the roast back in the grill and maintain a temperature of 250F (120C).
9. Remove the roast after the internal temperature reaches 125F (52C). About 1 1/2 hours for a 4lb roast.
IMPORTANT: An internal thermometer is critical to obtain the desired doneness.
10. Wrap the roast in aluminum foil, then wrap it in a bath towel or place in a small cooler.
11. Allow the roast to rest for 10 minutes. The internal temperature should now be approximately 10-15F higher for a medium to medium rare center.
12. Unwrap and slice to the desired thickness.