Re:Need a little advice on whole ribeye/prime rib.
I've done them in a commercial oven, and a pizza oven for that matter.. Slow and low has always been my favorite, keep them juices secured in the meat.
One place had me use a paring knife and cut little slits on the top side and put the garlic slices in, then season with kosher salt and pepper, topped with sliced onions... Another place had me put it in a pan, a little water, top it off with Lawrys & mesquite seasoning, and pepper.
Guess the main thing is to season it to your taste, then monitor the internal temp.. Personally I'd cook it on the rare side, maybe mid rare, since when you end up finishing it off the temps will rise per customers request... And if you're using a smoker, I'd guess you'd be firing it right about now!
Keep us posted...