Ingredients
1 tablespoon finely ground coffee2 teaspoons chili powder1 teaspoon onion powder1 teaspoon coarsely ground pepper1 teaspoon ground mustard1/2 teaspoon salt1/2 teaspoon garlic powder1/2 teaspoon dried oregano1/4 teaspoon cayenne pepper1 beef ribeye roast (4 to 5 pounds)2 tablespoons olive oil2 cups soaked wood chips, optional
Preparation
In a small bowl, combine the first 9 ingredients. Tie the roast at 1-1/2- to 2-in. intervals with kitchen string. Rub seasonings over roast; cover and refrigerate for 8 hours or overnight.
Remove roast from refrigerator 1 hour before grilling; brush with oil.
Prepare grill for indirect heat, using a drip pan, adding half the wood chips if desired. Place roast over drip pan and grill, covered, over medium-low indirect heat for 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), adding remaining wood chips after 1 hour. Let stand for 10-15 minutes before slicing.
