. So i just salted them and will wait till 8-830 to smoke. So they will only have a 3 hr dry brine, which I guess is better than none at all. Cut these off of two of the primes I had. They were vacuum sealed and frozen. One dated 12/31 the other 7/31. They both look great and smell wonderful so far 
. We had a 12/31 ribeye the other day it was awesome.Im figuring 6-8hrs , 225°, a little hickory-cherry-mesquite for smoke. One is a little thicker so I will use two probes. Made up a big batch of Meatheads BBBR the other day so I will coat with that before they go on the smoker. Going to serve with the homemade KC sauce recipe from here I made the other day and some homemade artisan rolls I will bake today. Had the bbq sauce on pulled pork last night on homemade rolls and it was awesome on the pork.
