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Unread 11-17-2013, 01:08 PM   #7

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It all depends on where that thermometer sits in your meat. Generally between 125-130* and let stand for 30 minutes, tented. If you reverse sear, you can pull a bit sooner.

There's a rib-roast-appreciation thread here with some information, including times compiled by thirdeye:

Feel free to add your delicious products.
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