Reverse-seared ribeye with Dizzy Pig rub cooked on the Minimax (with pics)

In light of the current MM thread by @The Cen-Tex Smoker we decided to fire up the MM tonight.  Cooked an indirect reverse sear, 250F/125C until the internal temp was 120F. The ribeye was on the top deck, with the sides in bowls wrapped in clingfilm underneath. Temp was a constant 250F +/- 10F, using mostly old lump, couple of handfuls of fresh.
 
Pulled and wrapped for 10 minutes whilst the MM got up to 600F/315C and stabilized, sides put into a warming oven with plates. Seared on both sides for 1 minute and edges for 30 secs.

Served with a 2004 Ch. du Tertre and three cats wanting some of the action. Absolutely delicious.

So it's a shame that the MM isn't working out for you C-Tex, can only say good things about ours.

Rubbed and ready:


Cooking on the top level, with the sides wrapped in kitchen foil underneath:


Searing at high temperature:


Carving ... and fending off cats:


Ribeye steak served with bourbon beans and mac n cheese: