I agree with raising the charcoal basket to get the heat closer to the grate. This is how we do rib eye's around here though. Smoke them to 105° internal, then remove the charcoal basket from the drum, put a cast iron grate on top and let 'er rip! Note too that I have a charcoal grate just 4" from the top of the basket just for this purpose.
Finish by pouring some butter over the top.
Always a hit and quite the show too!