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Reverse Sear Ribeye

pflug
pflug Posts: 106
in EggHead Forum
Had a 2 inch thick ribeye that I roasted really slow (indirect) at about for over an hour.  Got it to 120F, pulled it and opened up the vents.  I had the spider and small cast iron grid already in place... 90 seconds on each side and it was done!

Thanks for looking!


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