Ingredients: 
1 3-5 LB    Beef Rib Eye Roast
2 TB          Worchestershire Sauce
2 TB          Black Pepper 
1 TB          Kosher Salt
1 tsp         Ground Thyme
1 tsp         Garlic Powder
1/2 tsp      Onion Powder

Combine the dry ingredients. Rub the Worchestershire sauce over all surfaces of the roast, then apply the rub. for a 6-10 lb roast, double all ingredients. Place the roast in a preheated oven, fat side up, on  rack in a shallow roasting pan. Do not cover or add water. Insert a meat thermometer in the thickest part of the roast, not touching bone or fat. Remove the roast from the oven when the termometer reaches the desired doneness (see chart below.) Let stand tented with foil for 15 minutes before carving. Roast temperature will rise 5-10 degrees while standing.

Beef Rib Roast 3-5 lb in 325 degree oven, remove when meat temperature reaches: 135 degrees F (med-rare) 24-32 min per lb (less time per pound for larger roasts). 150 degrees F (medium) 28-36  minutes per lb.
Serves 8-10

Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team