Father's Day ribeye - outstanding!!!

started with five grass fed ribeyes

Put them down for an overnight bath in a marinade I stole off the internetz and modified but consisted of fresh garlic, onions, coca cola, coffee, rice vinegar, ketchup, hot sauce, and S&P.

Then hit the egg at approx 300 for about ten-fifteen minutes until they reached an IT of about 100 then lit them up until they were at an IT of 125.  I reduced the remaining marinade by about 1/2, strained, sliced the ribeyes, and served over a bed of sauted onions.  

it was delicious!!!  Better than my usual dry rub technique.