But one of my two great butcher shops has a nice looking website. They have some cool family deals too, and most importantly, they have tri-tips (which I plan to try this weekend). [p]However, I went to their recipe page and found this stuff. Check out the time and temps:[p]
Patton's Baby Back Ribs
Start with Patton's Baby Back Ribs (figure 1 lb per person).
Rub with Patton's Dry Rub.
Let marinade for 1/2 hour to as long as 24 hours.
Sear on Medium/High heat for 8-10 minutes on each side.
Coat with your favorite BBQ sauce (we recommend 'Sweet Baby Rays') and then wrap tightly in heavy duty aluminum foil.[p]Cook over low heat for 1 1/2 hours (indirect heat is recommended)[p]
Steak - Grilled to Perfection[p]Start with Patton's choice NY Strip, Ribeye, T-Bone, Porterhouse, Filet Mignon, KC Sirloin or Cowboy (B-In Ribeye) steak. We recommend 1 1/4" Steaks.[p]Coat with olive oil or peanut oil.[p]Season with Patton's Dry Rub or make your own concoction with garlic powder, pepper, salt and whatever else you enjoy![p]Grill at medium/high heat for 10 minutes each side for medium doneness (watch for flare-ups).[p]Enjoy with or without steak sauce.[p][p]Patton's Perfect Prime Rib[p]Start with Patton's tender, juicy, choice, Prime Rib Roast.[p]Season meat with salt, pepper, granulated garlic.[p]Place in a preheated oven @ 350 degrees.[p]Cook meat uncovered fat side down until internal temperature reaches 80 degrees.[p]After 30-40 minutes of cook time do the following (reduce oven temp to 275 degrees, flip meat over, & tint
meat with aluminum foil).[p]Bring internal temperature to desired doneness (chart below).[p]Let roast sit on counter for 20-30 minutes before carving.[p]Serve with au jus and horseradish.[p]INTERNAL TEMPERATURE CHART
- 125-130 degrees Rare (cool red center)
- 135-140 degrees Medium (warm pink center)
- 145-155 degrees Well done (no pink)[p][p]Who cooks like this???[p]