The prime rib eye roast that I used for this was 12-14 lbs.
Bring rib eye roast out to room temperature and season.
Seasoning: salt, pepper, garlic salt – basic is good, you want to taste the meat.
Allow seasoning to sit on the roast for 30-40 mins at room temp.
Pre-heat big green egg to around 250 with a target temp of around 300 degrees F. The most important thing is the internal temperature of the Ribeye roast.
I use the digi q by bbq guru to help control the temperature of the egg which makes things much easier.
Cook Ribey Roast at 250-300 for 2.5-3 hours or until the internal temperature of the roast reaches 125 degrees. As soon as the roast reaches 125 degrees (the internal temp of the meat will continue to rise to 130-135 as you let it rest), remove the roast and wrap it in tin foil, then add a half of a stick of butter and the drippings from the pan.
Allow roast to sit in the tin foil to rest for at least 20-30 mins.
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Carve and enjoy!
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I would also like to feel those hands smack my bottom, and face as well. Turn my all my cheeks red with those glorious hand.