Got a decent deal on a bone in ribeye yesterday. Went to get a semi boneless leg of lamb, but they'd sold out. Oh well. Put it on the mini at 235° over lump and pecan for a little over an hour until it hit 120°. This was my first mistake. I should have let it go 'till it hit 128°. It was just a little rare for me, but the wife loved it. Here it is a little while before I took it off the smoker. We brought it in and gave it a half hour rest. While it was resting, we made the side dish. Deep fried Brussels sprouts with fried shallots, tossed in a honey lime vinaigrette. HO-LEE-COW!! These were the hit of the meal for me. They get all crunchy and caramelized, and the dressing brightens them up just a little bit. Really, really good. The meat wasn't bad either. The smoke flavor was just right, and even though it was a little more rare then I like, it was tender and quite tasty. Before searing in a 500° cast iron pan over a pat of butter. After searing. Looks weird because I accidentally turned the flash on, but it had a nice crust. And can't forget the Bear view. It was a pretty nice Easter Dinner. Beef was seasoned only with salt and pepper.