Boneless rib-eye roast was on sale at Sam’s so we bought a 4.9 pound whole roast. I borrowed Bearcarver’s Prime Rib recipe once before and it was the best ever so we used it again on this rib-eye roast. First thing I do is split the roast in half. I do this for 3 reasons: The smaller cuts help it cook much faster than one big roast The seasoning does not have as far to penetrate The smoked flavor is awesome on every piece, not just the ends and the edges. Seasoning: About 4 hours prior to smoking I season liberally with: Worcestershire sauce – brushing the entire piece of meat completely wet Salt Pepper Garlic powder After seasoning I bag it and let is rest in the fridge. After a couple of hours I flip it to allow the juices to flow the other way. Not sure that makes any difference or not, but that’s what I do. About 30 minutes before placing it in the smoker, I take it out of the fridge to allow it to warm a bit. I also turn on the smoker (MES-40 2.5) to let it get to temp well before the rib-eye roast goes in it. I set the temperature to 225F and I put about ½ inch of hot tap water in the pan as the smoking time is relatively short. Since the weather was wonderful, I used the MES chip feeder and an apple/hickory blend for smoke instead of my AMZNPS. I do not soak my chips. Total smoker time was 2h 15m. Here is the finished rib-eye roast, medium rare at 145F. This method yielded four huge, thick cut, 20 oz. (+/-) cuts of meat with smoked bottoms and edges. Side dishes were garlic mashed potatoes and a huge salad.