I don't care for ribeye. But when I do make them, I buy as a whole boneless roast, and well season in salt, pepper, & garlic powder at least 2 days ahead of time. This is where the dry-brine situation really helps again (Funny how that method just works well across many different spectrums). 2% of meat's total weight in salt will be plenty.
Smoke roast, use a temperature gauge to follow the meat. Roll smoke until meat hits 120° internal (128° should be the maximum unless you want it to be brown), then pull it to rest.
While the meat is resting, stoke your fire. After about 20-30 minutes of resting, your coals should be good and hot. Blast the roast for about 2 minutes per side, total 8 minutes of cooking time.
Let it rest again. Slice into slabs and serve.
Since this one doesn't capture the juices and fats, you'll need to supplement with a canned au jus. Campbells Beef Consommé simmered with a couple cloves of garlic and a sprig of rosemary work well.