deplorablenc1 I put mine in a aluminum pan when I smoke them on my Treager, get great smoke, tender as can be and super moist after being on for 12-14 hours.  

Joe Hell There is a Moose season in Washington, only eastern, permit drawing and limited

My smoked rib-eye roast straight off the Treager yesterday after 8 hours. Fork tender!

Jonathon Smart food service in Parkland Washington Rib eye primal that I cut to a roast of around 4 lbs. Served us two meals. This is an IBP product, I buy my primal’s from them and cut them myself into steaks , roasts, and whatever else suits the needs of the smoker or cure.