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Old 12-26-2012, 03:22 PM   #6
somebody shut me the fark up.
Arlin_MacRae's Avatar
Join Date: 04-14-04
Location: Choctaw, OK

Well, my ~10# roast went from 40 to 115 IT in three hours, cooked at 220, forcing me to cooler it for a while. I then pulled it and threw it in the oven at 400 for about thirty minutes to finish it. Although it tasted great it was a little overdone and it had some gray on the end I didn't much care for.
My talented wife, however, used the drippin's for gravy and it was so good there could have been styrofoam underneath and it still would have been a hit. ;)
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File Type: jpg 2012 Xmas Rib Roast (1).jpg (44.3 KB, 217 views)
Arlin MacRae

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