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As we begin today's recipe, you'll notice that I'm wearing my trusty barbecue shoes. You might wonder why I need special shoes for cooking barbecue. The truth is, when you're working with hot coals and smoky flavors, your feet can get pretty dirty. These shoes help keep me clean while I'm tending to the grill.

Today we're going to make some delicious jalapeno beef sandwiches using a boneless rib eye roast. This cut of meat comes from the rib section of the beef but has all the bones removed, making it easier to cook and more flavorful. Now, most butcher shops will trim this roast by cutting off the chain around the corner, sometimes rolling it into a nice, cylindrical shape. But not today! We're leaving all the fat on, which is going to make this roast incredibly tender and juicy.

To flavor our ribeye roast, we'll need some garlic. And lots of it! We like to plug these bad boys with about six, seven, or eight cloves of garlic. You can't have too much garlic in beef, trust me. Take a knife, make a sliver cut, and insert one of those garlic cloves right down inside the roast. As this cooks, that garlic flavor will seep throughout the meat, making it absolutely irresistible.

For our newbies out there, let's take a closer look at how to plug in some garlic. Simply cut a good slice into the roast about halfway through, and then insert your garlic clove. It's simple enough, right? Now, depending on where you are in the country or what part of the world you're in, these roasts might be called boneless rib roasts or prime rib roasts. But this one is definitely not USDA prime. This is a choice cut with plenty of marbling and fat, which makes it incredibly tender.

Next, we'll add some seasoning to our roast. We're using SPG, which stands for salt, pepper, and garlic. That's all you need, folks! Apply the seasoning liberally to the outside of this beautiful beef cut. If you want to know exactly what SPG is, just check out our website – we've got all the ingredient lists right there. And if you can't find it in stores, don't worry; you can buy SPG off the shelf.

Now that our roast is seasoned, it's time to add a little veggie oil for texture. We'll put a bit of this all over the roast to help bring out those juicy flavors. You'll notice there's plenty of fat on this roast – that's because we're not trimming any of it off. As we cook it indirectly for about three, four hours, that fat will render away, leaving us with an incredibly tender and flavorful roast.

We've set up our charcoal grill in indirect heat mode, which means the temperature is around 325 degrees Fahrenheit. We'll place the roast opposite the coals to ensure even cooking. With a thermometer attached to our smartphone, we can easily check the internal temperature of the meat without having to lift the lid on the grill.

As we wait for our roast to finish cooking, let's talk about the importance of letting it set. We're not going to pull this bad boy off the grill just yet; instead, we'll let it sit for a couple of hours. This is where all the magic happens – the meat will continue to cook, tenderize, and flavor as it rests. Wrap your roast in some heavy-duty aluminum foil like this, and you're good to go!

Some pitmasters might let their roasts set for three hours or more before serving, but we're going to do it a bit earlier today. We'll wrap the roast in a blanket – what kind of blanket is up to you! The idea is to trap all that heat and moisture inside, allowing the meat to become incredibly tender.

Now, let's get our roast out of the foil and see how it turned out! Take a look at that beautiful presentation – the fat has rendered away, leaving us with a juicy, flavorful cut of beef. As we slice this bad boy up, you'll notice that it's full of juices and flavor. Now, take some slices and pile them on thick to make those jalapeno sandwiches I've been raving about.

These sandwiches are going to be incredible! You can top yours with whatever you like – mashed potatoes and gravy, maybe some BBQ sauce? The possibilities are endless when it comes to this beautiful ribeye roast. And that's the magic of making a great barbecue dish – it all comes down to patience, attention to detail, and a little bit of creativity in the kitchen.

"WEBVTTKind: captionsLanguage: en(rock music)♫ Gonna smoke me a fatty brisket♫ Got my barbecue shoes on ♫- Welcome to BBQPitBoys.com.Today we're makin' somejalapeno beef sandwichesand we're gonna use this rib eye to do it,and it's real easy to do.All right, here's a ribeye roast and it is,what it is, is cut from therib section of the beef,of course.But it's boneless, so allthe bones are removed.This makes a great roast.Now usually your butcher willcut off the chain here aroundthe corner and sometimes roll itand make it nice beef roast.But nope, we're not trimming.We're leaving all the fat onand we're gonna cook it just like this.Now to flavor it, all you'regonna need is some garlic,all right?And we like to plug these ribeyes with just some garlic,it's simple to do.Chop it upand then you plug it withmaybe six, seven, eight plugsof garlic.You gotta have garlic inbeef, and makes it real good.Oh, yeah.You've seen this done before, right?Take a knife, make a sliver cut,and put one of them garliccloves right down inside.And as this cooks, that garlicflavor will get throughoutthis roast.Now for you newbies, letme give you a closer shot.Again, you just take yourknife and cut a good slicein there about half waydown and you plug itwith some garlic cloves.Simple enough, right?Oh, yeah.Now depending upon what partof the country you're inor what part of the world you're in,these roasts go by acouple different names.These might be called boneless rib roasts,or some loosely refer to itas prime rib roast althoughthis is not USDA prime.This is probably more of a choice cut,it's got plenty of marbling in it and fat.Nonetheless, it'll bereal tender and juicy.Now the next thing you wantto do with is we're gonna addsome SPG, all right?And that's essentiallysalt, pepper, garlic.That's all you need and youapply it pretty liberallyto the outside of thisbeef cut right here.Now if you want to knowexactly what SPG is,you just check out our website.We've got the ingredient list there.And you can also buy SPGoff the shelf, all right?Now we're gonna sprinkle it on real good.Oh, yeah.Look at that.This'll be good eatin' at the pit,you gotta check this out.All right, we've hit it allover with some SPG and now we'regonna put some veggieoil for you vegimatics,you'll be real happy about that.And you just put a littlebit all over the roast.And this'll add a textureto this beef roast.See all that fat on there?That's gonna render awayas we cook this indirectfor maybe three, four hours.Now we've got the charcoal,as I said, set up indirectand we're gonna place the roast opposite.Just like that, all right?And we're gonna have atemperature of about 325 degrees.We're not gonna cook it fast.We'll cook it slow.It's gonna taste good.Now one thing we like touse here is a thermometer,and especially thesenew remote thermometers,these electronic thermometers.Great thing that's happeningto barbecue so you don't haveto keep lifting thelid, checking the temp.Just use this.This one here we canuse with our smartphone.Check the temperature andyou know exactly the ambienttemperature of the grill andalso the internal temperatureof the meat.Nice.Makes cookin' theseroasts real easy to do.All right, that'll gaugethe ambient temperature.Like I said, 300, 325.And the other probe internalwill give use the internal heatof this roast.We want to cook it internallyto about 120 to 125 degreesand I'll show you why.All right, this is all set.Put the cover on.We're gonna check back inmaybe a couple of hours.And through the miracle of time,temperature's getting a little hotthan the ambient temperatureso we're just gonna closethe vent just a little bit.All right, we're about halfway through.The temperature of this roastis running at about 90 degreesFahrenheit and what we're gonnado is we're gonna turn thisaround so we get some evencooking going on, right?You know all about that.Man.Now I'm gonna take that meatprobe and put it right in thecenter of the main portion of this roast.And like I said, we're gonnabe pulling it off at about120, 125 degrees Fahrenheit.All right, maybe another hour to go.All right.This roast is ready to pull off the grill.You smell that?It smells good.Now this is an important partof cooking up these roasts.We're gonna let it set.Not for a half hour, not for 45 minutes.We're gonna let it sit for acouple of hours, all right?And this is gonna continue tocook, tenderize, and flavor.So get yourself some heavyduty aluminium foil like thisand wrap it up good.Now, some pitmasters willlet these sit for three hoursor more before serving.We're gonna probably doit about maybe two hours,two and a half hours.We're gonna wrap it in a blanket,in whatever blanket you've got.Oh, man.This is the magic of makingthis roast real tender.All right, a couple of hours has gone by.We're gonna pull thisroast out of the blanket,pull it out of the foil.It's time to slice thisup and make some jalapenosandwiches, oh yeah.Man.Oh, take a look at that.See that?A lot of that fat is rendered away.Let's take some slices.See that?Full of juices, full of flavor.Of course as you cut fromthe outside, it's medium.As you get closer to theinside of this roast,you've got some nice medium rare.Yup.Now, let me make a sandwich.You could do whateveryou want with this roast.It'd go good with somemashed potatoes and gravy.We're just making upsome jalapeno sandwiches.Take a bunch of that rib roast right thereand pile it on thick.Now some of you are sayin',\"Well, this must be areal expensive sandwich.\"But all things considered,these sandwiches won't costyou anymore than a fast fooddrive up for a burger.Just take the time to do it yourself.Oh, yeah.(rock music)Now, you put some mayonnaiseon there, some jalapenos,some cheese.Oo-eee!You make it the way you want.Now of course, as always,we do apologize for eatin'in front of you like thisbut we call this pitmaster privilege.(rock music)So the next time you'relooking for a recipe for yourbarbecue, check out BBQPitBoys.com.\n"