Looking for input here on Bone-in ribeye

[Ron Pratt]

I don’t feel the mustard will rehydrate the exterior at all. The cells there have experienced the most water release in the whole subprimal, and those cells are not like sponges waiting to absorb moisture. Until you have tried it I again have to say “trust me” the exterior will become mellow and very tasty. But it is an acquired taste for some folks. If they don’t care for the intensity of that taste they can trim around it after grilled. You have spent this much time aging it then why trim it all back. Good luck! Ron