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Rib Roast
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DIAD
Posts: 187
So my Awesome neighbor brought over a 10.67LB, 4 bone rib roast yesterday and asked if I had a problem cooking it on the Egg and coming over for dinner. I DID NOT! So I rubbed it with dijon mustard, rosemary, garlic, olive oil, salt/pepper. Put it on my AR indirect at 300 until internal temp reached 115. That was about 21/2 hours. Then removed it cranked the egg up to 550 and seared it until internal reached 129. Pulled it for a nice 30 minute rest. Sliced up in about 1" slabs....Amazing! The beer and wine was flowing. What a great evening with a great family.
Chester, MD
Comments
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Looks great. Do you have a sign in your yard "will work for food" )
XLBGE, LBGE
Fernandina Beach, FL
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You have the best neighbors ever. Nice job.
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Great looking roast. Neighbor of the year.
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I left the outside lights on last night hoping that he would come back....
Chester, MD -
That looks amazing. It has been a while since I have done a "king cut" like that. I would eat myself into a coma.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Sweet! Great color too!
In the Hinterlands between Cumming and Gainesville, GA
Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
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