Or Tomahawk or bone-in Ribeye if you prefer. Super simple, wash the meat off in cool water, pat dry with paper towel. Rub down with sea salt and fresh cracked peppercorns.
I used a round weber with dampers ran 1/4 open. Kingsford blue bag on one side with a few pieces of post oak and let er rip. I think the cook Time was around 2-hours. Finished with melted butter, fresh garlic and rosemary. Let it rest for about 20 min and chow down.
Last one off..