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Unread 04-24-2011, 07:29 PM   #1
Boshizzle
somebody shut me the fark up.

 
Join Date: 01-26-10
Location: Virginia
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Default Rib Roast on the Keg

Cooked a 5.5 pound rib roast today. Rubbed it with a little EVOO, salt, pepper, and garlic. Cooked at 325F for about two hours in the keg until the internal temp reached 130F. I removed it from the cooker and let it rest for 30 minutes before serving.

It fed eight of us and I have some left over. I also sliced off the rib bones before serving and stored those away for myself to eat tomorrow.

The meat was tender, juicy and delicious!





Thanks for looking.
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