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ribeye roast

hounddoghounddog Posts: 126
edited November -1 in EggHead Forum
I sprang for a boneless ribeye roast for new years. I slathered it in mustard and then added the Jamison's wild willie's number onederful rub or whatever it is, i can't remember, is in smoke and spice.[p]I put it indirect over a 325 fire until it read 135, pulled it. It was great. Fed a table full of folks, and everyone enjoyed.[p]This is an expensive piece of meat, but I highly recommend the try.

Comments

  • sprintersprinter Posts: 1,188
    hounddog,[p]Sounds great. I've never done a boneless ribeye roast but have done a couple of bone-in rib roasts and they are equally as good. Like you say, its a bit expensive to do for a weekly meal but definitely worth it for special occasions. You should try Doc Chickens salt crusted rib roast, its a keeper also. The recipe is in the submitted recipe section. Excellent results with the 3 times I've done this.[p]Troy
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