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Dry brined Reverse sear ribeyes

-Salt liberally 4-5 hours prior to cooking, leave exposed to room temp, uncovered on baking rack
-pat dry prior to cooking
-indirect setup with Egg to start, stabilize dome @ 300*
-cook indirect for 10-15 minutes, depending on thickness, until internal temp reaches 115*
-rub with clarified butter, pepper, tent on rack
-remove everything but factory grate from the Egg (still don't have my cast-iron grate!), remove DFMT and open bottom vent
-once dome temp reaches +/- 800*, sear on both sides for 60-90 seconds maximum
-rest 10 minutes prior to slicing
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