Rub the meat thoroughly with seasonings and wrap tightly in plastic wrap. Place meat in fridge for an hour to let the spices penetrate.
Preheat smoker to 225°F. Use a combination of hickory and peach (or other fruit) wood chips.
While the smoker is settling down, slice three bell peppers of various colors in half, deseeded and rinsed.
Place the ribeye and peppers on the grate for 45 minutes. At the end of 45 minutes, the ribeye should reach an internal temperature of 120°F.
About 15 minutes before the timer is up, heat the gas or charcoal grill to about 550°F.
Remove peppers and ribeye from the smoker once the timer has gone off. Sear both peppers and ribeye quickly (1-2 minutes per side).
When finished, double wrap in foil and allow the ribeye to rest for at least 15 minutes. During the rest, the ribeye will climb to 144°F, a perfect medium rare
Serve the ribeye with one of each pepper and sides of choice.