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Old 10-10-2012, 09:56 PM   #16
Pyle's BBQ
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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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Old 10-10-2012, 10:24 PM   #17
Knows what a fatty is.
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I'm suddenly very hungry. Why is that?!
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Old 10-11-2012, 05:36 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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Old 10-11-2012, 05:54 PM   #19
Bob in St. Louis
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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!
"Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9
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Old 10-11-2012, 07:29 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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Old 10-11-2012, 08:14 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.
"Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9
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Old 10-12-2012, 05:08 AM   #22
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Location: Lake View, New York

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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