Whole Rib Eye

depends. how do you cook it on your weber?

i would suggest avoiding a direct-over-the-lump sear. it's fatty enough that the "sear" usually ends up more like blackening, and burns fat. searing is for muscle, can't really sear fat, and a good rib eye roast will have a nice layer of fat all-'round

i usually either roast it slowly at 250 (indirect) until it is 120 or so. then i take it out briefly, raise the dome temp to 500-550 (still indirect) and let the high roasting heat crisp up the fat and tease the thing toward 125-130 internal.

the other way i do it is pretty much the reverse. high temp roast at 550, then drop dome temps down to 250 and let it ride til 125-130 internal.

this wasn't a rib eye, but it's a decent shot of the crusty (brown, not black) fat you can get from a high temp roast (indirect). i use a platesetter, but before i had one of those, i used bricks as a barrier. you could even get away with just the drip pan as a barrier