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Unread 02-05-2013, 09:00 AM   #3
John Bowen
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Join Date: 01-09-13
Location: Tupelo, MS
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I have found that when I take a rib roast to medium rare in the center the ends run medium.

I have also noticed that once I cook one to around 130 or so the surface is crusty enough – I question why you would want to reverse sear. I wonder if you would get a better benefit for the effort.
Good luck - I am sure it will turn out great.
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