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Standing rib roast on LBGE - frickin' succulent.

Liberal rub of Kosher salt, coarse ground pepper, granulated garlic and seasoning salt. Racked and set in a roasting pan. 375F with Royal Oak lump on a large BGE until internal temperature of 125. Rested 30 minutes in a foil tent. It was fork tender and extraordinarily juicy. My nephew was calling it a beef peach, haha.



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