Ribeye roast on the BGE

[Rooftop]

Bout 4 pounds. Any good advice would be appreciated.

 

[Hoss]

250 dome,indirect , til it hits 120 internal temp.Salt and pepper is all it needs.If you want a crust,remove it when it hits 120 and crank the BGE up to 500 and toss it back on for a few minutes.

 

[Rooftop]

What would you put in the drip pan?

 

[Hoss]

What would you put in the drip pan?

I do not use one.I just make au jus out of Johmmy's French Dip Concentrate.