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Standing Rib Roast Tonight.....
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Posts: 267
I'm almost two hours into this cook. Another family member is cooking a larger one in the oven. They like it med-well......those of us who know better, will be enjoying the smaller one at 125ish! Comments
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Looks like a nice one!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Thanks @Johnny Tarheel. The Egg is at 230 degrees. Should I bump the temp a little or should I let it continue slowly? We are in no rush, just curious as this is the second time I've tried standing rib roast.JohnnyTarheel said:Looks like a nice one!! -
Slower the better.
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Thanks @JustineCaseyFeldown. I have time and Serial Nevada Celebration on my side! -
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Almost 120. Should I pull the roast off at 120 or 125 and let it rest?
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Looks amazing! I haven't cooked enough of them to tell you what to do!
but that's what I'm lusting over this Christmas. I've got a brisket on and waiting to put a butt on but I'm drooling over rib roast._______________________________________________XLBGE -
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