DescriptionExcerpted from "Barbecue Biscuits and Beans" by Bill Cauble and Cliff Teinert – Bright Sky Press
This is an impressive way to serve an excellent cut of beef. Whether you're hosting a camp full of cowboys, or a patio full of friends, mouths are going to water when you slice into this roast.
- 15 to 20
- Year Round
- 14- to 15-pound whole rib eye—lip on
- 2 quantities Brisket Rub (below)
- 4 tablespoons freshly ground black pepper
- 2 tbsp freshly ground black pepper
- 1 tbsp kosher salt or sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tbsp chili powder
- 1 tsp oregano
- 1 tsp sugar
- In a cast iron skillet large enough to hold the rib eye, place it fat side down. Coat generously with Brisket Rub and freshly ground black pepper Roll meat and coat fat side. Pat rub and pepper onto the ends.
- Place over medium-hot coals—30 to 32 inches above coals. Using clean gloves or thick cloth, turn rib eye once or twice, never cooking it very long with fat side down. When cooking several Whole Rib Eyes, you may use a large fork, but only pierce the fatty lip with the fork—never the meat.
- Allow 4 hours for medium rare (140°) and 41/2 hours for medium (160º).
- When meat has reached desired temperature, take off coals and let rest 10 minutes. Cut lip off before serving. Slice into 3/4-inch slices and serve.