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Old 12-20-2018, 10:55 AM   #5
gtr
somebody shut me the fark up.

 
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Join Date: 10-16-10
Location: Culver City, CA
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The simple approach is normally my go-to - in any kind of situation. Might try the dry brining thing as I've never done that with a rib roast before, and I've been cooking these every year for probably a couple decades, so mixing it up a little bit sounds interesting to me.

btw - speaking of dry brining - Harvest Brine on rack of pork last weekend... Fark that was good! Wow! Like wow wow! Just hit the outside with a little sage and garlic powder, a little black pepper - great result!

Thanks John - love yer salts btw! Doing leg of lamb this weekend with yer lamb rub & looking forward to it.
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