My son in law's mother does the same thing every Christmas Paster, a tradition for them. Apparently lots of folks do that around here. I get a half of a ribeye rack (the good end) from my favorite butcher and smoke it for Christmas. Have done that for probably 20+ years. Ann coats it with a mustard based peppercorn glaze using the red, yellow, and black peppercorns. It's serious.