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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-10-2012, 08:56 PM   #16
Pyle's BBQ
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Quote:
Originally Posted by Outnumbered View Post
What's your desired internal temp? I did one on Saturday night for our team meal at the Royal. About 6 pounds at 300 and it took 90 minutes to get it to 130.
If you shoot for 125*F internal and any carry over heat will raise to 130*F after a 10 minute rest. Remember, it will be more well done on the ends.
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Unread 10-10-2012, 09:24 PM   #17
kev2lz
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I'm suddenly very hungry. Why is that?!
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Unread 10-11-2012, 04:36 PM   #18
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I did a 10-lb @ 225-250... took a little over three hours to get to 125...
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Unread 10-11-2012, 04:54 PM   #19
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This forum will be the death of me. That's amazing. Never heard of it, but it's now on my "must do" list.
Thanks guys!
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Unread 10-11-2012, 06:29 PM   #20
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i hate when folks answer like this, and by a rule wont do it myself, but im only doing it because there are so many to list.

do a search on Prime Rib..... loads of great threads.
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Unread 10-11-2012, 07:14 PM   #21
Bob in St. Louis
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Sorry, I'm a noob.
I'm just an innocent bystander watching all you guys do this cool stuff while I stand here and drool.
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Unread 10-12-2012, 04:08 AM   #22
BigBellyBBQ
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I do mine in my backwoods....sauther the outside of the prime rib roast (a bout 10 pounds) with your favorite spices, garlic--rosemary--rock salt--course pepper--horserddish and crank her up to 500 degrees.....leave the charcoal or wood on for 1 hour...KEEP OTHER DOOR CLOSED>>>DO NOT CHECK MEAT!!! then let the oven cool down ( about 1 -2 hours0 and inside you will find meat about 120 to 130 if you have a remote temp unit, stick it in before putting meat in cooker as the trick is to never open the door, this keeps the heat and moisture in 1 time I did and the grease burst into flames...the best I have ever had..
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