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Unread 02-08-2013, 06:42 PM   #13
El Ropo
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Join Date: 10-06-10
Location: Austin, TX
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Looks wonderful. But I agree that 139 is high for a rib roast. You can always serve the ends or cook a couple slices longer. But I'd rather take them off at 125 and rest for 30 min.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
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