This was by far the thickest steak/ribeye I have cooked/grilled. Definitely made it a bit tougher, but I think it came out really good.
Reverse seared of course. Smoked at 235F until internal temp was 110F. Rested as the internal temp continued to climb to 117F. Threw it over some charcoal, flipping continuously for about 5-6 min then rested again. Final temp came up to 131F.
by TopDogBBQ