Even though it’s early April, we are experiencing unusually cool temps around these parts.  I hope this means we’ll have a long spring!  One of my favorite things to do on a cool spring weekend evening is to sit on the patio with college baseball on the radio and some meat on the grill.  Last weekend I did a variation on prime rib.  Smoked rib roast–not slow smoked because I’m a busy man, but smoked enough to be very different than a prime rib from the oven.  Do try this at home:

Smoked Ribeye Roast

Ingredients:

1 Whole or half ribeye

garlic powder

sea salt

fresh cracked black or mixed peppercorns

fresh rosemary

Preparation:

Season the ribeye with each of the above ingredients.  Preheat your grill to at least 500 degrees and sear the ribeye for about 4 minutes on each side with the top open.  Remove the roast to a roasting pan, fat side up, and reduce heat to 325 degrees.  Place the pan with the roast back on the grill and using indirect heat, roast for about 90 minutes for a full ribeye roast or about 45 minutes for a half roast.  (Cooking times will vary with the size of roast.)

If using a gas grill, after roasting for about 15 minutes, put some wood chips in a loose roll of aluminum foil for smoking.  Allow the meat to smoke for at least 20-30 minutes.  Use a meat thermometer to check the internal temperature of the roast.  It is done to medium rare when it  reaches 130 degrees.  Remove it, tent it with aluminum foil and let it sit for 12-15 minutes before slicing.  Serve with horseradish mashed potatoes and a medley of green beans, onions and carrots.

Wine Pairings:

Chateau Recougne, Bordeaux Superieur, 2009     $18.99

Chateau Lyonnat, Lussac St. Emilion, 2009     $28.79

Magana “Dignus”, Navarra, 2005     $18.79

Monchiero Reserva, Barolo, 2006     $48.99

Fontimple Rouge, Vacqueyras, 2010     $20.99

Pedroncelli Merlot, Dry Creek, 2010     $14.79