Two massive tomahawk ribeyes, Kentucky Bourbon BBQ Rub, Windy City Steak Seasoning, and the Traeger Tailgater doing exactly what it was built for. This is your Memorial Day centerpiece.
The tomahawk ribeye is the most dramatic cut you can put on a smoker. Long bone, thick cap, heavy marbling — it's built for a holiday weekend. This Memorial Day, I fired up the Traeger Tailgater and let two of these monsters do their thing low and slow before finishing them hot.
The Setup
Two tomahawk ribeyes, each about 2 inches thick. Seasoned with Stew Leonard's Kentucky Bourbon BBQ Rub on one side and Windy City Steak Seasoning on the other — a combination that gives you sweet smoke on the outside and a peppery crust underneath.
The Cook
Traeger Tailgater set to 225°F with hickory pellets. These went on and stayed there for about 90 minutes until they hit an internal temp of 115°F. The smoke ring on these was ridiculous.
Once they hit 115°F, I cranked the Traeger to 450°F and seared them directly on the grates for 3-4 minutes per side until the outside had a deep mahogany crust and the internal temp reached 130°F for a perfect medium-rare.
The Rest
Pulled them off, tented with foil, and let them rest for 10 minutes. This is non-negotiable — the juices need to redistribute or you're leaving the best part on the cutting board.
The Result
Smoke ring all the way through. Crust that crackled when you cut into it. Interior that was pink edge to edge. This is what Memorial Day is supposed to taste like.
If you're cooking for a crowd this weekend, this is your move. One tomahawk feeds two people easily — two tomahawks and you're the hero of the cookout.
Fire it up. Happy Memorial Day.