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whole rib eye loin
Comments
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Tony,
How big is it? What are you doing to prep it for cooking? I've never done one on the egg and was about to post a similiar question, so I'll be interested in seeing the thoughts.
My thinking is indirect(inverted plate setter) at no more than 350* on the grill over a drip pan and pulling it at an internal temp of no more than 145*. But I just don't know what to allow time wise per pound.
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