Four-Pepper Ribeye Roast

• 1 tablespoon paprika
• 1 tablespoon coarsely ground pepper
• 1 teaspoon kosher salt
• 1 teaspoon fennel seed, crushed
• 1/2 teaspoon white pepper
• 1/4 teaspoon cayenne pepper
• 1 beef ribeye roast (4 to 5 pounds)
• 2 tablespoons olive oil
• 2 cups soaked wood chips, optional

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. 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. 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 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Let stand for 15 minutes before slicing.

paprika, ground pepper, kosher salt, fennel, white pepper, cayenne pepper, beef ribeye roast, olive oil, wood chips

Taken from www.tasteofhome.com/recipes/four-pepper-ribeye-roast/ (may not work)