TOMAHAWK RIBEYES! Kamado Joe Soapstone! Pit Patriots All American BBQ Rub! Dogfish Head 120 Minute! @beers-jackofbbq
TOMAHAWK RIBEYES! Kamado Joe Soapstone! Pit Patriots All American BBQ Rub! Dogfish Head 120 Minute!  @beers-jackofbbq
Uploaded April 2021 | Updated September 2026, 2 weeks ago
KJ soapstone for the sear on 2 beautiful Tomahawk Ribeyes! Dogfish Head 120 Minute! Pit Patriots BBQ Rub was a nice surprise!

• Started with two 35 oz Tomahawk Ribeyes, Prime Cut.
• Salt brined on all sides of the Tomahawks lightly and put in refrigerator for 24 hours.
• Coated the Tomahawks 2 hours before the grill with Pit Patriots All American BBQ Rub.
• Set up the Kamado Joe with an indirect side and the soapstone side. Running about 260 degrees.
• Placed the two tomahawks on the indirect side until they reached around 80 degrees and then turned them over to promote even cooking until 110.
• Pulled them off while we opened the vents to let the grill temp come up above 400 degrees to get the soapstone up in the 500+ area.
• Seared on the soapstone for 1 minute each side and then 30 more seconds each side and removed them.
• Let them rest for about 10 to 15 minutes before cutting into them.

Summary: That Pit Patriot Rub had just a touch of sweetness and a really great flavor. The tomahawks turned out great! If I had to improve anything it would be getting the soapstone a little hotter for searing. I am thinking 580 to 600 soapstone temp will be perfect. The great thing about figuring this out is we get to eat more steak! LOL

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TOMAHAWK RIBEYES! Kamado Joe Soapstone! Pit Patriots All American BBQ Rub! Dogfish Head 120 Minute!

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