Four-Pepper Ribeye Roast

1. 1

   In a small bowl, combine the first six ingredients. Tie the roast at 1-1/2-in. to 2-in. intervals with kitchen string. Rub with seasonings; cover and refrigerate 8 hours or overnight.

2. 2

   Remove roast from refrigerator 30 minutes before grilling; brush with oil. Prepare grill for indirect heat, using a drip pan. Add wood chips to grill according to manufacturer's directions if desired.

3. 3

   Place roast over drip pan and grill, covered, over indirect medium-low heat for 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u00b0; medium, 140u00b0; medium-well, 145u00b0). Let stand for 15 minutes before slicing.

* Per serving · 4 servings · Values may vary.

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