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prime rib
Lionel
Posts: 56
I'm doing my 1st standing rip roast. set up for low and slow with plate setter and a pan to catch the drippings. my question...bone up or down?
thanks
thanks
Comments
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down
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as Haggis said bone down, but you might want to take a knife and run it along under the bone except for the end so you can "hinge" it. Then you can season the meat under the bone. Tie it back together with butchers' twine.Re-gasketing the USA one yard at a time
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Great idea.
Makes me wonder though, if you go for a sear does the twine burn? -
singe yes, but burnt off - no -at least it has never happened to me.Re-gasketing the USA one yard at a time
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