COFFEE-CRUSTED PRIME RIB 3 Tbsp Peppercorn Chile Rub by Twisted Pepper Co. 1 Tbsp fine ground coffee 1 beef ribeye roast (4 to 5 pounds) 2 cups soaked wood chips, optional
In a small bowl combine 3 Tbsp Peppercorn Chile Rub and Coffee. Rub seasoning over roast: cover and refrigerate for 8 hours or overnight. Remove from frig 1 hour before grilling: brush with oil. Prepare the grill for indirect heat, using a a drip pan, adding half the wood chips if desired. Place roast over drip and and grill, covered, over med-low indirect heat for 2 to 2.5 hours or until reached desired doneness ( for med-rare 145 degrees, med 160, well-done 170) adding remaining wood chips after 1 hour. Let stand for 1-15 minutes before slicing or wrap in foil and put in empty cooler for 15 minutes and let the juices go back into the meat.