Boneless Rib Eye Beef is plugged with garlic, seasoned with SPG, slow cooked on the grill and then sliced for some good eating at the Pit
THE INGREDIENTS YOU'LL NEED:
Rib Roast – 6 lbs. boneless
Garlic Cloves – 6-7 cloves crushed
Vegetable Oil – 2-4 Tablespoons
SPG – to taste
Jalapenos – sliced
Cheese – favorite style
Buns – 6
Favorite Condiments
Aluminum Foil
DIRECTIONS:
1. Bring grill temperature up to 325 degrees Fahrenheit. Place coals on one side of grill for indirect cooking.
2. Plug the roast with the garlic by making a slit with a knife and inserting it with a clove of garlic.
3. Coat liberally with SPG.
4. Apply a coating of vegetable oil.
MAKING
1. Place roast on grill opposite hot coals for indirect cooking.
2. Put lid on grill and cook for 1 – 1 ½ hours.
3. Remove lid and rotate roast for even cooking. Cover grill and continue cooking.
4. Cook until internal temperature is 120 – 125 degree Fahrenheit.
FINALIZING
1. When internal temperature is reached, remove from grill and wrap in heavy duty aluminum foil.
2. Wrap a blanket around the roast for 2 hours.
3. Remove from blanket and foil.
4. Slice thinly for sandwiches.
5. Place on bun and top with favorite condiments.
SERVING
1. Serve with mashed potatoes, chips, or your favorite side dish.
2. Sit back, relax, and enjoy!!
