Rib-Eye Roast

This weekend we have been grillin again, as usual and saturday I had a beautiful piece of rib eye roast, about 1 kg of it.

I started out with a nice rub I found, which was very straightforward and sounded really good. The contents were the following.

  • Rosemary
  • Bruised Black Pepper
  • Seasalt
  • Paprika powder
  • Garlic powder
  • Cumin powder

Rub the piece of meat in with this rub in a generous (not too generous, though) way and place in in the refrigerator for about an hour. Meanwhile prepare your Weber OTP for indirect grilling at a temperature of about 120-130 Celcius.

When the kettle is on temp, put the meat in there and let it go slowly until you have reached a core temp of about 55 Celcius. This might take up 1 to 1,5 hours.

When done, take it off and wrap it with aluminium foil and let it rest for 10-15 minutes.

Carve the meat in nice tranches and serve it with a nice salad or pasta. You’ll love it! I know I did!

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