Preheat the smoker or grill to 225°F (107°C). If using a grill, set it up for indirect cooking.

Cut the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap in aluminum foil, and place on the smoker or grill. Smoke for about 45 minutes to 1 hour, until the garlic is soft and caramelized. Remove and let cool.

While the garlic is cooling, prepare the ribeye steaks. In a small bowl, mix together the smoked paprika, chopped thyme, salt, and black pepper.

Squeeze the roasted garlic cloves out of their skins into a bowl and mash them into a paste. Combine the garlic paste with 1 tablespoon of olive oil and mix well. Rub this mixture all over the ribeye steaks, ensuring they are evenly coated.

Sprinkle the thyme and paprika seasoning mix over the steaks, pressing lightly to adhere.

Place the seasoned steaks on the smoker or grill and cook for about 1 to 1.5 hours, or until the internal temperature reaches your desired doneness (130°F for medium-rare, 140°F for medium).

While the steaks are cooking, prepare the honey-balsamic glaze. In a small saucepan, combine the honey and balsamic vinegar over medium heat. Bring to a simmer and cook for about 5-7 minutes, or until the mixture has thickened slightly. Remove from heat and let cool.

Once the steaks have reached the desired temperature, remove them from the smoker or grill and let them rest for 10 minutes.

Drizzle the honey-balsamic glaze over the rested steaks before slicing. Garnish with fresh thyme sprigs.

Serve the smoked garlic and thyme-crusted ribeye steaks warm, accompanied by your favorite sides.