Difficulty: Easy - for beginners
Serves: 12-16 servings
â€¢1 tablespoon finely ground coffee
â€¢2 teaspoons chili powder
â€¢1 teaspoon onion powder
â€¢1 teaspoon coarsely ground pepper
â€¢1 teaspoon ground mustard
â€¢1/2 teaspoon salt
â€¢1/2 teaspoon garlic powder
â€¢1/2 teaspoon dried oregano
â€¢1/4 teaspoon cayenne pepper
â€¢1 beef ribeye roast (4 to 5 pounds)
â€¢2 tablespoons olive oil
â€¢2 cups soaked wood chips, optional
â€¢In a small bowl, combine the first nine ingredients. Tie the roast at 1-1/2- to 2-in. intervals with kitchen string. Rub seasonings over roast; cover and refrigerate for 8 hours or overnight.
â€¢ Remove roast from refrigerator 1 hour before grilling; brush with oil.
â€¢ Prepare grill for indirect heat, using a drip pan, adding half the wood chips if desired. Place roast over drip pan and grill, covered, over medium-low indirect heat for 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), adding remaining wood chips after 1 hour. Let stand for 10-15 minutes before slicing. Yield: 12-16 servings.