How to BBQ/cook a Ribeye Roast and make it a Steak

I had a small ribeye roast (Prime Rib) that was too small to roast but to big to grill. I ended up doing both on this USDA Choice ribeye roast. I used lump charcoal and post oak to BBQ (indirect heat) until the roast was at 115 internal temperature. I then step the grill up for direct cooking and added the Ballistic Griddle on top of the grates. I sliced the roast into two pieces and seared them on the stainless steel griddle to get a great even sear on the sliced sides. #steak #ribeye #roast My fun Amazon shop: https://www.amazon.com/shop/smokedrebbbq You can support my channel my using the links to amazon below Amazon Affiliate Links: Vitamix A3500 Link: https://amzn.to/2SkHBhn Temperature Probe: Maverick ET-733 http://amzn.to/2qMqqeJ Temperature Probe: Maverick Et73 http://amzn.to/2spleuI High Heat BBQ Gloves: TROOPS BBQ http://amzn.to/2spcQLv Insulated Food Gloves: http://amzn.to/2spaKLV Island Grillstone http://amzn.to/2rPWD52 Weber Smokey Joe Gold http://amzn.to/2spsXJ8 Cast Iron Grate http://amzn.to/2rCO3Wn Shredder Claws http://amzn.to/2rmGLG0 Royal Oak Lump Charcoal http://amzn.to/2rCGRd0 Charcoal Starters: Wooly Wood http://amzn.to/2spGsIH Mahogany Lid Handle for Big Green Egg http://amzn.to/2qMn37R Replacement Big Green Egg Mates Shelves http://amzn.to/2qMkK4y Equipment: Camera: Canon 60D http://amzn.to/2rCqsFo Digital Recorder http://amzn.to/2rCqA7Q