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Petite Rib Roast Cook...
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SMITTYtheSMOKER
Posts: 2,668
Tonight we've got a small rib roast resting waiting to slice...I'm starving and can't wait.
-SMITTY
from SANTA CLARA, CA
Comments
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Man that looks good...Green egg, dead animal and alcohol. The "Boro".. TN
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4.6 LBS on this one. Tasty I might add.
-SMITTY
from SANTA CLARA, CA
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It look indirect at first, then direct in the second photo please clue me in
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Yes, indirect at 350 until 125 internal then reverse sear to finish at 600 degrees.
-SMITTY
from SANTA CLARA, CA
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Boneless? (and is 'boneless rib roast" an oxymoron?)
______________________________________________I love lamp..
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