Tomahawk ribs

[old golfer guy]

D.W. brought home a big ass Tomahawk steak from Costco for our 25th tomorrow. Need some ideas of how to cook-- smoke this monster. I have a MBP, Kamado, Sous Vide and 22" Weber.
Any ideas?
Thanks

 

[chilerelleno]

Smoke and reverse sear.
Sous vide and sear.

 

[fivetricks]

I say grind it into burger. Show her that after 25 years you can still surprise her.

 

[old golfer guy]

That's some pricey burgers!!

 

[old golfer guy]

chille, a rough idea of how long to smoke?

 

[chilerelleno]

Time is a huge variable, disregard it.
Smoke to an IT about 20°-25° below your desired finished temp.
I usually smoke to an average 110°-115° IT and then sear to 130°-135° in a smoking cast iron skillet or on a blazing hot grill.

 

[bl0wingsm0ke]

I'm with Chile. I would go indirect then sear on the kettle. Doing a sous vide with big tomahawks is a pain.

One small tip...if you are into presentation, foil the bone as you smoke. It will keep it from getting too dark.