There's nothing like serving a juicy ribeye roast for an impressive meal. Typically you season and roast ribeye in the oven, however, if you enjoy the flavors that outdoor cooking over the grill gives meat, throw some hickory wood into your grill and smoke your ribeye instead. Make sure you choose a USDA prime cut for best results. You will also need to properly set up your grill for indirect cooking. Follow these easy steps and you'll be chowing down on a delicious ribeye roast in no time!
Place the roast on a clean cutting board. Remove any loose, hanging meat and excess fat. Do not remove too much fat as it will melt and baste the meat. Blot dry with paper towels.
Rub the ribeye with olive oil. Combine sea salt, black peppercorns, sweet paprika powder, garlic powder, rosemary and cumin to make the dry rub. Massage the roast generously with the dry rub. Place in the refrigerator to marinate for about an hour.
Place charcoal briquettes in your smoker. Pile the briquettes up on one side of the grill and place a small aluminum foil pan with water in it on the other side. This is the drip pan. Douse the coal in lighter fluid and light the coal. Add damp hickory or oak chips to the heated coals. These chips give the ribeye its smoky flavor.
Place the ribeye on the grill on top of the grate on the side where the drip pan is located. Insert a meat thermometer into the center of the meat. Choose one that can stay in the meat so that you can simply check the temperature without disturbing the meat too much. Close the lid of the barbecue, leaving the vent holes in the lid open.
Check the temperature of the barbecue periodically with another thermometer by sticking the probe into the holes at the top of the lid. The goal is to keep the temperature inside between 275 and 235 degrees Fahrenheit to prevent the meat from cooking to quickly and drying out. Opening and closing the barbecue's bottom vents will help you adjust the temperature if necessary.
Cook the ribeye between an hour and a half to two hours depending on how you would like your meat done on the inside. For rare, the meat is done at 125 degrees Fahrenheit, medium rare 145, and for medium 160 degrees.
Check the temperature of your meat after an hour and periodically after that. When the meat is within 15 to 20 degrees of your desired temperature, remove it from the grill and allow it to rest for about 20 minutes. The temperature will rise another 15 to 20 degrees while resting. It will be overdone if you continue to cook it. Cover the meat with aluminum foil while it is resting.
Make sure that the hickory chips that you place into the grill are wet. They will burn too fast and will not properly smoke the meat if they are dry.