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.
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