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Cross Rib Roast Question
HBmoai
Posts: 11
I have a nice sized (4lb) cross rib roast that I was planning on cooking this weekend. I've never done one of these on the egg and was curious for any input. My plan is to brush it with garlic oil and some simple seasonings (brown sugar ect.) and cook it indirect on the place setter at about 300 and pull it when the internal is about 130. Does that sound about right.
Thanks in advance
Thanks in advance
Comments
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My guess would be that you are in Canada. Cross-rib is a cut from the chuck. Good for braising or pit beef.
Steve
Caledon, ON
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Actually California, I think I'll give it a shot as described and cross my fingers, thanks for the info it's appreciated
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Sorry, you may want to double check on that. We get cross rib and another cut here from the chuck and it's not called chuck at all. Even the ground beef is called ground beef
Steve
Caledon, ON
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