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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 01-12-2013, 09:50 PM   #1
Hozman
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Default Dinner at firehouse (pron)

Standing Rib Roast on WSM and using GURU. Had really good flavor but wasn't as tender as I thought it should be. Just a simple rub and smoked at 250* for 4 hrs till it hit 140*. Wrapped it an let it sit for 1 hr.

Any tips on a more tender piece of meat? We are going to do another in 2 weeks.

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Unread 01-12-2013, 09:54 PM   #2
cowgirl
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Looks delicious!!
I usually pull it off the heat at a lower IT. More like 130, then rest for 20 to 25 minutes but I like mine med rare.
Yours does look good though.
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Unread 01-12-2013, 10:08 PM   #3
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At 140 it is about medium and then with resting time it will probably carry over closer to medium well. Like Cowgirl said pull about 130 (I normally pull at 125ish) and let it rest which will bring it up by 5-10 degrees.

A standing rib roast is normally a nice tender chunk of meat.
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Unread 01-12-2013, 11:40 PM   #4
BobM
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It looks really good!
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