Yep! They are ribeye's 2" thick and 13" long including the bone I posted a picture somewhere, but they don't look as huge in pictures as they really are.
I get so concentrated on processes when I smoke that I often forget to take pictures of some of the steps, but I'll do my best when I finally cook them. So far I have tenderized them with a spring loaded gadget that exposes many long stainless steel spikes when you push it into the meat, then I rubed a really good mix of spices in to them, than vacuum packed them and froze them. I do that with all my stakes and ribs and chickens.
I rearly go from fresh to smoker. Unless it's brisket or butts, not that it adds flavor it's just the way I do things. I can buy things on sale that I don't intend to cook right away, wash them, dry them, rub them and vacuum pack them for later on. The only sale items I can't do that with are previously frozen foods, those I have to rub and smoke then vacuum pack and freeze, or eat. Consequently I have a freezer full of cured, brined and rubed meats ready to go on the smoker. I might add that I live in Minnesota where smoking in the winter months are not my idea of fun so I stick pile and wait for nice weather. Right now we are in the 40's and 50's perfect for cold smokes. Going to pick up some pork belly today for bacon, some corned beef or a flat to make my own corned beef. Oh I originally bought the Sous Vide cooker to thaw out frozen cooked foods without recooking them in a microwave or oven drying them out. But It does such a great job on so many things that I want to try it out on everything. Next of course is corned beef.
I apologize it's morning and I tend to go on and on.