How would YOU cook this ribeye?
<p />I've cooked many amazing ribeyes on my Egg, and now I got a hold of this monster. 36 oz, 2 1/2 thick, bone in. How would YOU cook this? Dome temp, both with lid open and with the lid closed after flipping? Time of cooking? Rub, or salt/pepper/oil?[p]Just curious. If there's any cut I don't want to screw up, it's this one. Thanks!