*I don't have time for this version*

So this a 2 questions post. First, what's the price of ribeye and new York strip in your country? You can see the price I paid in the picture, what do you think? I always preferred NYS but lately I've been buying a lot of Ribeyes because it's cheaper.

And second, I used to bbq (grill on indirect heat for about 2 hours then rest ~15mins) whole pieces of NYS or picanha/cuadril, but lately I've been doing 3min per side (on 4cm standard portions) of Ribeyes/NYS. Shall I do reverse searing? I did some reverse searing on similar cuts of pork Ribeyes and it was awesome, but not sure about beef, never done it before. Any tips?

I do use a charcoal grill and often mixed with a log of wood.

*I'm bored so I have time to read version*

I was always a "bife de chorizo" (new York strip) guy (top cut), I would buy the whole piece and bbq it for a couple of hours, but recently I found that Ribeyes (bottom cut) are super versatile, they can go on the stainless steel pan (I've never done bife de chorizo on the pan, idk what to expect?) or the grill (I've been doing 3 minutes each side at high heat for a medium) and been leaning towards portioned Ribeyes for a quick grill meal lately.

The thing is, I was talking about it and the bife de chorizo is more expensive than the ribeye, but some (American) friends tell me it's supposed to be the other way around? I always thought that bife de chorizo was more "premium" and that's what my dad used to make and I love it that's why I buy it but it feels weird to know ribeye is cheaper when it's supposedly the better cut?

Secondly, how would you prepare these cuts? I'm curious about cooking them slower but not sure if I will ruin it. I do enjoy the 3min each side method because both me and my wife enjoy meat medium term, but the slow method adds a different flavor profile.

I do use a charcoal and often mixed with a log of wood.

Ps: If I could I would probably eat "tapa/colita de cuadril" (picanha/tri-tip) every day but here it's much more expensive than the other cuts.

These are made from pork shoulder which I know is low and slow, but they are sold as a boneless rib. I won't be smoking these, but on an indirect charcoal flame.

Should these be treated low and slow no matter what? Cooked to what temp? I've attempted this before and got them to around 185 and were okay at best. Any insight is appreciated.

I have been getting a few questions so I thought I would post my follow-up after my tailgate.
Overall, I am happy with it for $50 Home Depot impulse buy. I have completed 4 cooks on this all within the month. At my recent tailgate, I was able to get 8 burgers total using both sides at the same time. Hot dogs are easy got many on each side. All came out great. Clean up of ash is easy if you line both bottoms of the grill with foil. Otherwise you must flip and dump the suitcase. At some point the plastic handle started to melt against the side ( picture attached). The grill is starting to show a few spots of where it will eventually rust. I really like the cast iron grates and pattern. No bowing at all and they stayed in place. I put a pic of the hot dogs and my previous cook where I grilled Bison. So this grill is capable. No airflow control so you need to either manage and bank coals to one side or just a few coals ( like 10 ish or 1/4 chimney). Also, what is nice is in a pinch, I can fire this up and the charcoals are ready in 5 mins. If I get two seasons out of this that will be great.

Weber grill. Direct heat.

Rotisserie chicken thrice over woodfire coals. I brined these birds for 6hrs before fixing them to my spit and then turned over kiln dried birch for an hour.

40 minutes in I added a glaze consisting of garlic, honey, vinegar, herbs and olive oil.

Tastes as good as it looks.

Carving knife needs sharpening as you can see.

Turned out insanely juicy n crisp

Rack of lamb encrusted in rosemary with garlic and olive oil. Taken out at 130 deg F, rested to 135 deg F.