Four boned ribeye roast cut in half (two ribs each mini roast) and brought to room temperature. I do this not only to shave time but also because you get more bark/smoke flavor in the meat.
Rub each with either olive oil or cheap mustard. This is to help the spices stick. The mustard does not leave a taste. Rub in No MSG Johnny's seasoning salt (Costco) and lot's of black pepper. I use fine ground as I really like my pepper.
Smoke over hickory chunks.
in my smoker on the lowest rack I do 1.5 hours at about 180 to 200 to impart the smoke and then 2.5 hours at around 250 for medium. Less for rare more for medium well. Let rest a good while before cutting or gauranteed you will dry it out.
Edited by stlhead (01/30/12 02:20 PM)
"You learn more from losing than you do from winning." Lou Pinella