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Dry brine boneless ribeye roast- 1st attempt
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Comments
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booksw said:Eggdicted_Dawgfan said:Man I miss Darby. I know some don’t like him but he is one of the most helpful and valuable guys to ever come across this forum.Sandy Springs & Dawsonville Ga
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booksw said:Eggdicted_Dawgfan said:Man I miss Darby. I know some don’t like him but he is one of the most helpful and valuable guys to ever come across this forum.Snellville, GA
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I seem to remember "Darby" went other a couple other handles even earlier, but can't remember for sure._____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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Botch said:I seem to remember "Darby" went other a couple other handles even earlier, but can't remember for sure.Charleston, SC
L/MiniMax Eggs -
lousubcap said:I plan around 25-30 mins/lb at around 250*F on the calibrated dome to around 125*F, until length exceeds diameter then it doesn't matter.
Here's a great link for more detailed info:
http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html Enjoy the cook and eats.Charleston, SC
L/MiniMax Eggs -
Based on your pic you have a couple of options-your roast has had the bones cut away and then tied back (can't tell the number of bones but you have the roast so give the number of bones a count.) Anyhow, you can remove the bone(s?) and then go with the same cook as you did back in April 2016 or you can leave the bone(s?) on and adjust for them. If you opt to remove the bones before the cook, beef back ribs are great stand-alone.
Or give this site a read on using the bones along with all the other info:
https://amazingribs.com/tested-recipes/beef-and-bison-recipes/science-cooking-prime-rib-tenderloin-and-other-beef-roasts FWIW-
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
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