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Today was recover day!

paulheelspaulheels Posts: 457
edited November 2011 in EggHead Forum
I see there were not many posts about people cooking today.  I had to work, then had to come home early for a sick baby, so I got no cooking done.  Got my BGE patio started.  
  might try to get a small rib roast going if the market still has some.  what internal temp for rare on a rib roast?



Paul

thebearditspeaks.com. Go there. I write it.
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Comments

  • SqueezySqueezy Posts: 1,101
    125º
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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  • I do rib roasts at 250* with an end sear if it needs it (usually doesn't) 125* is the temp after the rest so you would pull at about 118* to 120*. Usually takes about 25 minutes per pound

    Steve 

    Caledon, ON

     

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  • Thanks for the  info.  No more were on sale when I went this morning.  Just got a big chuck and some beef ribs.  Defnitely gonna hit the prime rib up soon.  A grocery store here will put whole rib eye on sale for 5.99 - 6.99 /lb.  gotte get a food saver for the steaks also.




    Paul
    thebearditspeaks.com. Go there. I write it.
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