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JimS
Posts: 78
I have a 5.5 lb rib standing rib roast doing for tonight. I need what you use for rubs and your amount of time per lbs and your techniques such as direct or indirect, sear first or last. Also your temps. Thanks everyone ahead of time for your info. I will be putting the roast on at 3;30 central.
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For the rub keep it simple, fresh ground black pepper and celery salt. No time per pound, cook by temperature. 330F direct, hang a foil pan for drippings for aujus or gravy.
No sear. A mix of apple wood and Jack Daniels for smoke.
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