Ribeye Boneless Roast

Costco only cells Choice and Prime UDSA grades of Beef and both are very competitively priced year round. Chose a nice 10 lb Choice Beef Ribeye Boneless Roast to serve this year for our Christmas dinner. Although “Prime” normally refers to a ‘grade’ of meat most people call this a “Prime Rib”.  When I asked the Butcher what the difference is between a ‘Ribeye’ and a ‘Rib Roast’ he informed me that one has a bone and the other has the bone removed.  You normally pay more per pound for a Ribeye because you’re not paying for the bone.  The Ribeye Roast lends itself beautifully to Low-and-Slow smoking/roasting.  Take the Roast to 130º – 135ºF for Medium Rare – Center is very pink, and the roast is slightly brown toward the exterior.

•  Rub the Ribeye Boneless Roast with Annie’s Roasted Garlic Extra Virgin Olive Oil and your favorite Prime Rib & Roast Seasoning
• Wrap in plastic and refrigerate overnight

•  Preheat the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 240ºF for 30 minutes with Pacific Pellet Hickory or Oak Gourmet BBQ Pellets
• Smoke the Ribeye Boneless Roast until the internal temperature reaches 135ºF
• Took just shy of 4 hours to go from an internal temperature of 36ºF to 135ºF …  Always cook to internal temperatures and not times found in recipes
• Rest loosely under a foil tent for 30 minutes to allow the natural juices to reconstitute into the meat before serving

Camp Chef Smoker, Roaster, Grill (SRG) Baked Potatoes:

•  Roast Baked Potatoes to an internal temperature of 210ºF
• Scrub potatoes clean and allow them to dry
• Rub potatoes with EVOO and salt/pepper
• Set the SRG to HIGH with the Lid Open
• Normally takes 1½ hours for potatoes to reach 210ºF