Smoked at 225 degrees (smoker grate temp) to internal 120 degrees and then seared over the coals to 125 internal.
Slathered with EVOO, then a coating of coarse salt and black pepper and then a second coat of Montreal steak seasoning.
Apple chunk and cherry wood chips for smoke, meat placed opposite coals.
Once the ribeye hit 115 internal pulled it and bunched up the coals and opened all the vent to get them glowing orange.
Seared over hot coals brought internal temp to 125 and then pulled them to rest for 10 minutes.
The perfect rare steak.