Whole ribeye with pics

Bought an 8.5 lb whole ribeye (boneless) on sale this summer and threw it in the freezer. 5 months later I decided to pull it out and see if it would be any good. I got the egg stabilized at 300, indirect, legs up. I put a drip pan in there with a mixture of onion soup mix, water, beef stock, and red wine. The plan was to use this as an au jus but as it turned out, there must not have been enough liquid in the pan because after the 2.5 hour smoke it had mostly evaporated so we didn't use it. Used mesquite wood and smoked it for about 2 hours and 45 minutes around 300 and took the internal to 130. Pulled it off to rest for half hour and the temp climbed to 134. Used garlic salt, Montreal steak seasoning, and some Rufus Teagues spicy meat rub on the outside. My dad and I like it rare but others in the family like it more done. The middle was pretty solid medium rare and the outer pieces were more medium. It turned out pretty good. I'd like to try to get a crisper crust and sear it next time but its also a gamble overcooking the inside.