I’ve always been a fan of Dr. Seuss’ original ‘How The Grinch Stole Christmas.’ It’s no so much the way the Grinch’s teeth move like piano keys, how cute Max is when he’s wearing a single horn atop his head, or even adorable Cindy Lou Who in her tiny Morticia-esque nightgown.
I like all those things (a bunch), but what I really love is Dr. Seuss’ creativity. The joy comes through the Who Wompers, Trum Tupers, Flu Floopers, and Blum Bloopers. I love all those funky-named instruments and all the other oddities sprinkled throughout the film.
My favorite, however, is a term that I continue to use to this day, over forty years since I first watched The Grinch stuff a tree up the chimney.
Roast beast. I don’t think I’ve used the word beef in its place in decades.
So when Christmas day comes and this perfectly smoked, deliciously spiced ribeye roast is put on the table, you won’t be slicing beef.
You’ll be carving the roast beast.
Methods of Cooking this Recipe
Low and Slow
Hot and Fast
Recipe
- For the rub
- 2 tablespoons dark roast coffee beans
- 1 tablespoon ground chipotle chile pepper
- 1 tablespoon freshly ground black pepper
- 2 tablespoons sea salt
- 1 tablespoon dark brown sugar, packed
- 2 teaspoons garlic powder
- For the Roast Beast
- 2 tablespoons canola oil
- 1 3-4 pound ribeye roast
- Trim the roast lightly, being sure to remove large areas of fat but leaving some to baste the roast as it cooks. This will keep it from drying out since the ribeye is not well marbled. Leave the roast sitting out on a plate for 1 hour.
- Put all the rub ingredients in a spice mill or small food processor and pulse until the coffee beans are finely ground.
- Rub the roast with the canola oil and coat with the rub mix, being sure to cover it well and press the mix in. Allow the roast to sit out for an additional hour so it can come to room temperature.
- While the roast is dry-marinating, prepare your Lang BBQ Smoker cooker. If available use some apple wood chunks. Heat the smoker cooker. You have two options - to cook Low & Slow or Fast & Hot! Cook Fast & Hot at 325 degrees for 1¼ - 1½ hours. Cook Low & Slow at 250 degrees for approximately 2½ hours (if you want your roast cooked to well done).
- Check the meat with a thermometer for degree of doneness: 125 degrees F will produce a medium rare roast, 145 a medium roast.
- Remove the roast beast from the grill to a platter, cover it with foil and let it rest for 20-30 minutes before serving.
Looks great and sounds easy. I will try this, this holiday season.
I did a little variation of this for New Years Eve this year. I used a standing rib roast with the ribs attached. Prepare for smoking the same way with your favorite rub. I’m going to try this one next time. I use olive oil instead of canola since we use it for almost everything. Smoke the roast low and slow to around 105. Pull the roast wrap in foil and put in refrigerator immediately. To prepare for serving remove roast from foil and cut roast from the ribs. Cut roast into steaks and grill to desired doneness. The ribs make an excellent stock for soups.
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