Whole Rib Eye Roasts

Ingredients

• 1 whole ribe eye with lip on (14 to 15 lbs.)
• 4 Tbsp. freshly ground black pepper
• 2 quantities Brisket Rub

Brisket Rub

• 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

Instructions

In a pan 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°F) and 4-1/2 hours for medium (160°F).

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.

To cook in oven, preheat oven to 350°F. Roast for 3-1/2 to 4 hours.