I sprang for a boneless ribeye roast for new years. I slathered it in mustard and then added the Jamison's wild willie's number onederful rub or whatever it is, i can't remember, is in smoke and spice.[p]I put it indirect over a 325 fire until it read 135, pulled it. It was great. Fed a table full of folks, and everyone enjoyed.[p]This is an expensive piece of meat, but I highly recommend the try.