Well it was cold and pouring rain yesterday, but I had a rib eye roast that needed to be smoked. We put up the EZ-Up and fired up the MES. We also fired up the charcoal grill for veggies, in the rain. That's just how I roll. Here is a 6.2lb rib eye roast. I seasoned it overnight with some Cavendar's Greek seasoning. Cavendar's has always been my favorite rub for ribeye steaks, so I figured it would on a prime rib as well! It did. For a side dish I also prepared a pork loin roast. Here is the pork. I seasoned it with a KC rub recipe I found online with lots of brown sugar, and added some celery powder. On my last smoke I cored out some onions and stuffed them, and they were a big hit. So I expanded on the recipe and stuffed them with shredded crab meat, shredded parmesan, garlic, shredded monterey jack, butter, and lemon pepper. Here they are drizzled with olive oil and sprinkled with more spices, about to go on the grill. Every time I smoke some jalapenos sneak in there somehow. Here is the pork loin after a couple of hours of apple wood smoke. I pulled it at 145 degrees. This picture doesn't do it justice. It was soft as butter and extremely juicy. Here are the onions in their "done" state. People were literally foaming at the mouth over these things, and I almost lost a couple of fingers. They were beyond delicious. I encourage everyone to try this recipe, but make sure you give credit to the creator. And now the main attraction. This beast took about 4 to 4.5 hours on the MES 40 at 225 with some applewood. I pulled it at 135 degrees and wrapped it for 30 minutes. Here she is fresh out of the foil. And here is a shot with the ribs removed and cutting into it. This thing was absolutely divine. Truly the best cut of meat I have ever smoked. It was perfect medium-rare, and positively juicy. Thanks are in order: 1. Thank you for reading my thread 2. Thank you to everyone here who has posted in the past. You may not know it, but you have all educated me. 3. Thank you Jeff for creating this wonderful community!