Just got done with dinner....5lb.Ribeye Roast---came out great, and it was the second one since I did an 11lb. at Xmas. Both times now, have pulled it off at internal Polder temp of 105, and gave it about a 10-15 minute rest under a loose foil tent wrap. I've read and collected plenty of posts re: prime rib, and ribeye roasts and have concluded that early and lower is better. Most folks besides myself, like and expect the meat to be red and juicy...and IMHO--if you let 'er go past 105, it's jerky time. For the more medium/medium rare set, resting the meat under foil will cause the heat to get trapped further, and will actually continue cooking. At Xmas, I left the Polder in after I pulled it off the Egg, and by the time I started carving, the Polder read 140! Still came out good, with 75% of the meat nice and pink. Just a thought I figure was worth sharing.
Today's cook: 5lb. Ribeye Roast, with CharCrust's Roto Roast, Kosher salt, and freshly ground pepper and a nice coating of olio d' oliva.
Inverted plate setter, drip pan and cooked on the regular BGE grid. Combo woods of J.Daniels barrel chips (oak), hickory, and apple. Started off at 250, eventual climb to 325, choked down to 300 and was finished in 1:45.