Here's a beef lover's nirvana. A glorious rib eye roast, a pepper crust, a good long smoke, and tomato chutney make for a great entree.
At least 1 hour before smoke-cooking, soak wood chunks in enough water to cover.
Trim fat from meat. For rub, in a small bowl combine pepper and garlic. Sprinkle rub evenly over meat; rub in with your fingers. Insert a meat thermometer into the thickest part of the meat.
Drain wood chunks. In a smoker arrange preheated coals, drained wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place meat, fat side up, on grill rack over water pan. Cover and smoke for 3 to 4 hours or until meat thermometer registers 140 degree F for medium-rare doneness. Add more coals, wood chunks, and water as needed. Remove meat from smoker. Cover with foil; let stand for 15 minutes before carving. (The meat's temperature will rise 5 degree F during standing.)
Meanwhile, for chutney, in a small saucepan combine tomatoes, brown sugar, onion, raisins, vinegar, ginger, jalapeno peppers, and mustard. Bring to boiling; reduce heat. Simmer, uncovered, about 45 minutes or until desired consistency. If desired, cover and chill until ready to serve.
If desired, season meat with salt and pepper. Serve meat with warm or chilled chutney. Makes 10 to 12 servings.