I have been smoking for a couple years and turn out some pretty good products but I'm in for a new adventure. Today I bought a 15# whole bone in ribeye cause they had them on sale. I have been reading about temps and such, but my question is how to prepare and serve. Should I cut bones out prior to smoking? Should I reverse sear before wrapping? Should I cut in thin or thick slices to serve? Any suggestions would be greatly appreciated!