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Big ol' ribeye roast...
Porkchop
Posts: 155
prepared ala "Chris' Herb Crust" from Stogie. went on 5 min ago at 250. feeling like it'll be done at 6:30-7 (5+ hours). had it foodsavered with rub on it, then froze it, then thawed it in the fridge. smells AWESOME!!! dinner's gonna be special!
Comments
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forgot to mention that i adjusted the original recipe due to using all dried spices, so the amounts for the spices was reduced by half and all ground together in my spice grinder.
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