Have your butcher separate the
three parts. Then after sprinkling the ribeye lightly with ground red
pepper and not quite so lightly with garlic powder, reassemble the roast
and bind tightly with butcher's twine. Tie at each joint or between ribs.
Rub the outside of the roast with
salt. Next, bather the outside of the roast liberally with olive oil.
Then rub all surfaces thoroughly with fresh-cracked black pepper. (For
best results, blend peppercorns in a kitchen blender until the pepper
is cracked to varying degrees.)
Insert a meat thermometer into
the center of the largest part of the roast. Be careful not to touch the
thermometer to the bone, as that will cause inaccurate readings. Cook
over an indirect medium-hot charcoal fire until the thermometer reads
140 degrees for rare. (Approximate cooking time is 20 to 25 minutes per
Take roast up ad immediately wrap
tightly in heavy-duty foil. Let stand for 10 to 25 minutes before carving.
Separate meat from bone and fat and slice the meat into portions 1/2 inch
thick. Serve with horseradish. For a real treat, make a meal out of the
Reprinted with permission
from ©2005 Lolis Eric Elie The Smokestack Lightning: Adventures
in the Heart of Barbecue Country, published by TenSpeed Press
for book review
grill and barbecue recipes