Pat the ribeye roast thoroughly dry with paper towels. If using a boneless roast, tie it with butcher's twine every 1.5-2 inches to maintain a uniform shape for even cooking.

In a small bowl, combine the coarse kosher salt, coarsely ground black pepper, garlic powder, and onion powder. Lightly coat the roast's surface with olive oil or beef tallow as a binder, then apply the rub generously on all sides.

Place the seasoned roast on a wire rack set inside a baking sheet. Refrigerate uncovered overnight, or for at least 8 and up to 24 hours, to allow the dry brine to penetrate the meat.

Preheat your smoker to 225°F. Add your preferred wood for smoking, such as oak, hickory, or a blend of oak and cherry.

Place the roast directly on the smoker grate. Insert a leave-in meat thermometer into the thickest part of the roast, making sure to avoid any bones. Smoke until the internal temperature is 10-15°F below your desired final temperature (e.g., pull at 125°F for a final medium-rare).

Once the target temperature is reached, remove the roast from the smoker and tent loosely with foil. For a superior crust, perform a reverse sear by increasing your smoker or grill temperature to 500°F. Sear the roast for 1-2 minutes per side until a dark, flavorful crust develops.

Transfer the roast to a large cutting board. Let it rest for at least 20 minutes before carving. The internal temperature will continue to rise 5-10°F during this rest.

Carve the roast against the grain into your desired thickness. If using a bone-in roast, slice the bones off first, then carve the roast. Serve immediately.