After being scolded by Erain for taking my first ribeye too high on the internal temp.....LOL....(just kidding E!!!), decided ta do another one following E's suggestions. The first one: http://www.smokingmeatforums.com/showthread.php?t=74645 The second ribeye.... A little over 10 lbs. Ready for the rub Slathering with worcestershire sauce and rubbing with Plowboy's Bovine Bold Rubbed up Into the smoker @225* and a drip pan w/ onions and some beef broth Pulled it out at 135* internal, wrapped, and into the cooler for a rest of 1 1/2 hours. Sliced....first pic looks pinker than it really was do to the camera flash and finally, plated w/ corn and taters and yes, I do like butter....lots o' butter! Ok erain, I'll admit......your way is better!!! Thanks for the help E....points to ya!