I've searched on here and found several threads about smoking a steak but none about doing a whole ribeye. I've done them in the past on a smoker with minimal temp control and they were med. rare in about 3.5 to 4 hours. Now that I've built a large horizontal offset wood burner I'd like to try one on a really slow cook for at least 12 hours. I'm open to any and all suggestions/tips. Will it be more tender if I leave it on all the way to medium? There's such a wealth of information here I figured I'd try to tap into it.