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Old 12-07-2012, 07:24 PM   #1
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Join Date: 01-08-12
Location: Osceola, indiana
Default Bone in Ribeye roast

I'm cooking an 18# bone in ribeye roast tomorrow for my wifes side of the family and I was wondering if I could get some insight on this. I was thinking about slow cooking it to around 115 and doing a really hot reverse sear, but don't really know much about anything else. Any insight would be greatly appreciated. Here is a picture of it rubbed down before wrapping it and putting it in the fridge

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