Here is a step by step guide that I used for this ribeye. Maybe it'll help others who are wanting to try one like this. Please remember this an almost 14lb whole ribeye.
1. I let the roast age in the fridge for 3 days. It was wrapped in cling wrap.
2. The fat cap although not to thick was scored and I smothered it with thick Worcestershire sauce, Buckland prime rib seasoning, kosher salt, and course black pepper were rubbed in the evening before the cook. I wrapped it back up in cling wrap.
3. 7:30 am I fired up the cooker and brought the temp to 230. (A lot of experienced cooks will say this is probably 5-10 degrees to hot, but due to the size I figured it would take a lot longer to cook. I WAS WAY OFF ON THIS PART!) I believe a steady 220-225 would've been better, even though the final product was near perfect.
4. 7:45 am I unwrapped the ribeye and again smothered it in thick Worcestershire sauce.
5. 7:50 am I place the ribeye in the cooker and made my au jus.
6. 8:20 am I added the au jus and hickory pellets to the smoker/cooker. The au jus pan was directly underneath the roast.
7. 10:am Roast temp was 100
8. 11 am temp was 124
9. 12:15 temp was 131.
10. 12:45 temp was 135. I pulled it out of the smoker and place into a foil pan, then smothered the au jus over it and wrapped with heavy duty foil. It was placed back into the cooker and the temp was turned down to 100 degrees.
11. 2:00 the roast temp was 142
12. 4:00 pm the roast temp was 139.
13. 4:30 pm I sliced it up and the feast began a few hours early.
This was a very good experience for me, as this was my first attempt at a whole ribeye roast. It went near perfect except the cooking time, however it turned out well and all of us ate without one complaint. I'll definitely be doing this smoke again this summer.
Thanks fellow smokers/cookers/grillers