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!
Fenix BBQ 