Smoked Ribeye Roast

Rubbed Roast marinating

Rub:

1 container Montreal Steak Seasoning
1 bottle worcestershire

Directions:

1. Coat entire roast with worcestershire
2. Liberally apply Montreal Seasoning
3. Let sit overnight refrigerated
4. Two hours before smoke take out of Fridge
5. Start Smoker
1. Smoker Temp 225 - 250
2. Target Meat Temp 140F
3. 15- 30 minutes per/lb cooking time
6. Under meat place drip pan on lower rack
7. Remove from smoker at 140F and wrap in foil for a min. of 1 hour
1. while in tent temperature will increase. We are looking for 145F. internal (M. Rare)
8. Take Juice from Drip pan and Foil and turn into gravy
1. Place in sauce pan and reduce
2. Skim fat from top
3. Thicken slightly with corn starch
4. if you need to make more add beef broth