The night before you will roast the pork ribeye make the brine. Bring 2 cups of water to a boil and add the kosher salt, brown sugar and peppercorns. Stir until dissolved and pour over the 2 ½ cups of ice cubes, in a non-reactive container large enough to hold the liquid and the roast.

Once the ice has melted sumberge the roast, cover the container and refrigerate overnight, up to 24 hours.

About half an hour before you intend to begin roasting take out the pork and pat it dry with paper towel. Discard the brine. Mix the spice rub, apply it generoulsy (if you need more than ¼ cup, mix a bit extra) and let the roast sit on the counter for 20 to 25 minutes to come to room temperature.

Preheat your oven to 400 F.

In a suitably sized cast iron skillet or similar heavy bottomed and oven safe pan heat the olive oil over medium-high. Patiently sear the pork ribeye on all sides until nicely browned. Situate it with the fat cap on top and place it in the oven. 

Roast until the internal temperature measured with a meat thermometer in the center of the pork ribeye registers within the range of 145 F-150 F. This should be within 30 or 40 minutes, depending on the weight of the roast and the strength of your oven. Once within that range, remove the roast from the oven, place it on a cutting board or platter and tent it with foil.****Rest for about 10 minutes.

While the pork is resting make the pan sauce. Place the pan with the drippings over a medium-high heat stove and deglaze with beer or wine or broth. Scrape all brown bits from the bottom and reduce the heat to low. Simmer until the liquid reduces by half and add the Dijon mustard and butter. Stir and turn off the heat. Keep warm until you serve the roast.

Slice the pork ribeye into boneless chops (thicker is better) and drizzle with the pan sauce. Enjoy!