I have a Ribeye roast in the smoke.
I pulled it out at 138* IT.
It is resting right now. It is boneless so no ribs (Bear they did not have it with the bone in ) but it looked good so I got it.
I did this using Bear's step by step posts. Did it pretty much the same except I had to eat a big slice before I took the pictures .
This was very good, may even have been my favorite so far from the smoker.