Finally the Right Recipe!

  Ingredients 1. One Whole Ribeye trimmed of any sinew  2. Naomi's Favorite Rub      6 Tbls Salt     2 Tbls Pepper     2 Tbls Garlic Powder     2 Tbls Onion Powder  3. Stick of Butter Cut into 1/2 Tablespoons 4. Cherry Wood 5. Hickory Wood INSTRUCTIONS Prepare smoker for indirect cooking at 275°F using a mix of hickory and cherry wood for smoke flavor. Remove whole ribeye roast from packaging and trim.    (Remove excess fat and sinew) Season with Naomi's Favorite Rub and put butter all over the top and place whole ribeye fat side down on the pit. Insert a wired probe thermometer into center of roast and cook until internal temperature reaches 125°F about 2.5 to 3 hours total cook time. Rest the whole ribeye for 15-30 minutes before slicing into desired thickness. 

  Ingredients 1 14.5 oz can fire roasted tomatoes 1/2 White onion, halved 1 Jalapeno, halved optional  2 garlic cloves minced 1-2 tbsp fresh Cilantro leaves  Juice of 1 lime  1/4 tsp- 1 tsp Kosher Salt  Instructions Place all ingredients but the lime juice in the blender. Blend  Season to taste with salt and lime juice.  Notes spicy salsa - use the whole jalapeno  mild salsa - remove the seeds and membrane of the jalapeno