Are Tomahawk Ribeyes overrated? Of course, but that doesn’t mean you shouldn’t give them a shot.  I had gift card from a butcher shop that wasn’t really close to me and was in that area for work the other day.  I picked up two beautiful ribeye steaks and the Ancho Americano from Whiskey Bent BBQ.  I loaded up the smoke box on my Oklahoma Joe with charcoal and cherry wood then brought the temp to about 250.  After the meat hit 110, I moved it to direct heat over the coals and seared until it hit 125.  After resting for a bit, the steaks were amazing.