I bought a whole discount ribeye roast a few months back and sliced and grilled a few steaks off of it. The marbling wasn't very good and I learned my lesson about buying discount ribeyes - never again. Anyhow, at that time I cut the remaining rib roast into two smaller roasts and froze them. I pulled one out of the freezer this weekend and smoked it today. 4.5 lbs, seasoned with Montreal Steak and put on the Gator Pit at 250 degrees for about 3.5 hours before it reached an internal temp of 135. I let it rest on the counter for about 1/2 hour and then dug in for dinner. Results were good but not great. You can only do so much with lesser grades of beef. All in all, it was definitely edible – actually quite good, just not prime texture.