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Re: Prime Rib Roast
I just got this 13# 5 bone dry-aged ribeye for dinner tomorrow night. Gonna start in the oven @ 220º to an IT of 120º then sear it on the BGE. Any advice for the rub? Just salt and pepper?2 · -
Re: Smoking a pork belly
Wow, tasted A-W-E-S-O-M-E! I pretty much did it like a butt- rubbed mustard and Dizzy Dust. Smoked indirect at 250 F, wrapped in foil at 165 F IT, pulled at 202F. Melted in my mouff!1 · -
Re: First time smoking brisket... Mickey Turbo method?
Thanks folks! As for the rub, can I use the same stuff I use on a pork butt (Dizzy Dust Dizzy Pig BBQ)?1 · -
Re: Challenger Designs Grill Cart- Problem
Just wanted to update everyone (totally forgot about this thread)... I was able to replace the top... I was a little worried that it was above my technical skills since I'm clueless when it comes to …1 · -
Re: Cooking for party of 12- reverse seared beef tenderloin or prime rib?
Regardless of the requests, the meat will be medium rare. They can pan fry it to well done if they want. ;)1 ·