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mine wasn't nearly THAT marbled

I made jerk chicken yesterday using the Serious Eats recipe and method. Came out really great. The bay leaves were way more unwieldy than they seem in the pictures, basically I just moved the pile of leaves and chicken closer and closer to the coals.

I'd try it, but I'll try anything twice

I made my version of "chili", which some refer to as "Mexican spaghetti sauce", using Costco "Wagyu" hamburger meat.  I found it delicious.  My wife thought it way too spicy.  I have some left for today too.

@betarhoalphadelta @utee94 @MaximumSam

I have a 2.5" thick ribeye. Gas grill with a smoker box. Should I add some smoke to this, or just reverse sear - or both??

How long to render fat at say 250-275 degrees? That's about as low as I can go.

We do not like fatty meats, but I couldn't resist this beast.

The big thing if you don't like the fat is just to eat around the bigger chunks, i.e. the big hunk of fat between the spinalis and the eye. No matter what, you're not going to render that out at any temp you'd actually cook/eat the steak. The big thing I love most about ribeye is that there's enough intramuscular fat to make it moist and tender, which is what I generally find lacking about things like strip. I'm probably an outlier in that I'll eat the fat too, but a lot of people just eat around. 

If you like the reverse sear, I'd probably do it with your smoker box, as low as you can get the grill. Pull it off, get the grill ripping, then sear. I personally do the sear-then-finish process, as I find it to be more predictable as far as getting it to finish at perfect temp (especially with a 2.5" steak!), but I know a lot of people are more comfortable with reverse sear. 

We'll be expecting pictures 

Thanks fellas.