Well here we go! I am no pops but I will try to pick the slack while Pops is recovering.
Good score on the ribeye! I took your post pic and tried( for a long time ) to put some cutting lines for you to follow to get what i think works out the best for a ribeye. Pops,let me know if you think I need to add/change anything...If you feel up to it.
1. I like to remove the tail and throw it on the smoker for a snack for me and the dogs as things are smoking.Just start at either end and try to pull the tail off by hand first. That will reveal a seam between the meat and the fat that you can follow with your knife. Cut all the way through and remove,
2. Starting with the leaner end, I like to cut 1/4" thin steaks for quick ribeye sandwiches. If you have a slicer, cut it as thin as you can to make philly steak meat. MMMMMM!!!
3. Next I like to get my grilling steaks out of the middle. You can cut the rest of the ribeye for steaks but I like to reserve some for #4.
4. The chuck roll end I like to save for a nice 5-6 lb boneless prime rib. This end has what some butchers refer to as the "Flavor Kernel" a veign of fat that runs through the center of the roast that keeps it juicy from the center out. This end is usually more marbled as well.
Hope this picture helps!
Great to see you on here again pops!