Reverse sear on offset?

No experience with offset, but why not smoke them until 118* then sear on the primo?

I've done this before. It will work fine. I prefer to just set up the main area in a 2 zone cooking fashion but with 10 ribeyes I understand you need the real estate.

Just be diligent in your temp checking, as the steaks closer to the firebox will likely cook quicker. You may want to rotate them often, moving from closest to farthest away from the firebox. Once you open the firebox to start searing your main cooking area will lose temp.

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Reverse Sear on an Offset Smoker

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Here you go:
LINK