Where did you get the ribcap?Cooked a cap of ribeye for Easter. I rolled it and tied it , salt and pepper seasoned, cooked it to 122 internal temperature in my trager. I seared it for 8 minutes on the Weber then let it rest for ten minutes before cutting it in steak slices.
I loved it this way but I think I might cook them like steaks next time instead of like a roast .
One thought is to slice and then sear, though you can also slice first like you suggested.
My absolute favorite part of the cow .... the ribcap.