Hi I am new to forum. I am smoking an 11 pound Ribeye (Prime) boneless....the whole slab. I have done smaller "rib roasts" (also boneless). On the smaller rib roast, at 225 degrees, it took about 3.5 hours or so to get it to med rare for a 4 or so pound roast. Now, I am smoking this 11 pound monster. The width of the meat is not as large as traditional rib roasts, this is the hunk of meat you might cut rib eye steaks from that are a bit smaller or similar to strip steaks in width. My logic says the total time should be similar to the smaller roast I did , maybe 3.5 hours or less to get it were I want. Of course I will be using thermometer but I am reading contradictory info about "30 minutes per pound .....so maybe 5 hours plus for 11 pound" but this just doesn't make sense. Time should be similar to the smaller roast shouldn't it??? Since this piece of meat is just longer than the smaller one I did before. Any help would be appreciated. I need to have an idea roughly of total time since I want to serve when we are ready. I use an electric Masterbuilt , I love this thing. Just bought a ThermaPen for instant readings and use a wireless "leave in the meat" thermometer to get me in the ball park before doing instant checks.