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Rib Roast Update & Thanks

Unknown
Unknown
edited November -1 in EggHead Forum
Thanks for the advice given for my rib roast tomorrow! I have the roast in the fridge marinating w/ a "wet" rub consisting of garlic, rosemary, ground bay leaves, thyme, kosher salt, pepper & a little olive oil. I will try the plate setter and started it at 450 and reduce it. Of course, the weather is supposed to get real crummy here in So. Florida tomorrow - so I may end up w/ it in the oven.
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