Have about 10 or so people over next Saturday and was going to pick up a full Ribeye primal or sub-primal depending on what's in stock. Not enough time to dry age them, so I'm going to season the whole thing up to cook all at once. Not going to cut into steaks. Just to clarify, I'm talking traditional style ribeye steak that you would receive at a fine steakhouse when you order the ribeye, NOT what you get when you order the prime rib, lol.
Anyways, those who have cooked a full roast, how do you recommend doing so? Searing all sides first, then indirect until medium rare? If so, what indirect temp? Go indirect with some smoking wood, then sear at the end? I've searched all over, but almost everything that I come up with is people cutting the whole ribeye primal down into individual steaks, or cooking full prime rib style roasts.