I have had this ribeye in my spare fridge for 3 weeks, today is the day! It was 3.99 a lb and 13.89 lbs. The pic looks like the meat has white specs on the middle of it, but thats a relection from the window. The sun has been out all day, and 2 days in a row. Gotta love it. Here the ribeyes have been halved and rubbed with: 2 tbs. Kosher salt,2 tbs. Paprika, 1 tsp onion salt, 1 tsp garlic pepper, 2 tsp black pepper, then sat on the counter for an hour to warm up a bit while I got the pit up to 250. I will post the pics of the end of the smoke, maybe one after 3 hrs. I am looking at a target temp of 145, figuring about 4 1/2 - 5 hrs smoke!