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Boneless rib-eye

ShelbyShelby Posts: 803
edited 5:52PM in EggHead Forum
Almost forgot...the outcome of that 14 pound boneless rib eye roast/prime rib. I trimmed/cleaned it up a little, cut a couple steaks off each end and basically had a 10 pound roast. Went with my favorite indirect at 300*. Established a nice fire, used a LOT of pecan and a little over 2 hours later, had a nice 130* internal. Pulled and cut to serve and my friend goes...that's a bit too rare for most. So, I pulled the plate setter, opened the vents and tossed the slices back on the grill for a few minutes to brown the outside a bit and then served. Excellent flavor. Heavy beef with a heavy smoke flavor. And best thing...had lots of leftovers!
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