First off, I have to thank ronp for the inspiration. Every time I see his smoked ribeyes I want to try them. Well, I finally did, and the results were nothing short of fantastic! First, the steaks. Just under a pound each: Rubbed with Arthur Bryants Beef and Pork Rub: Out of the smoker after about 45 minutes. Internal temp 125: Onto the grill for 2 minutes per side. Final temp was 138: One of them plated with a baked potato: And finally, close up of the goodness inside!: Truly these have to be among the greatest steaks I've ever enjoyed. I was surprised how much smoke they picked up in such a short time. They were a little rarer than my wife prefers, but she even said they were great. Will definitely be doing these again!