I have been slacking with my posts lately so here are a couple of ribeyes that I did for the wife and I a few days back. I also put some asparagus wrapped in bacon on the smoker and we loved them and will be doing them again very soon. I smoked the steaks until they hit around 120 internal temp then I pulled them off the UDS and removed the lid and got the fire going and did a reverse sear on them for 3 minutes a side.
Ribeyes all rubbed down with some Canadian Steak, garlic & onion powder, pepper and a touch of Sea salt.
Here is the asparagus wrapped in bacon.
I also had to do one of my onions on the smoker. We can't have steak without a Rosco Onion. Here is my plate.
A close up shot.