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Old 09-27-2009, 12:29 PM   #1
bobsuosso
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Default ribeye roast temp

I have a 12 lb ribeye roast on the uds put on @ 0730, now @136 deg, thinking pulling it @ 140, not a rare crowd. so shooting for medium. Any suggestions, also have a 7 lb boston butt. will post pics hopefully
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Old 09-27-2009, 12:39 PM   #2
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I would have pulled it by now. 140 should give you a medium overall with maybe a little pink in the middle. I assume your probe is in the middle.
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Old 09-27-2009, 12:42 PM   #3
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I pull mine @ 135
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Old 09-27-2009, 12:56 PM   #4
bobsuosso
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Default thanks Landarc

was 140 by the time I got it off, should of asked the brethren earlier, 1st atempt, will be at rest for a bit before company arrives, thanks
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Old 09-27-2009, 01:39 PM   #5
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I'll bet it will be good, sure looks that way.
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Old 09-27-2009, 01:41 PM   #6
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if it tastes as good as it looks you will have a winner!
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Old 09-27-2009, 02:03 PM   #7
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pics when sliced please,man that looks very tasty
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Old 09-27-2009, 02:05 PM   #8
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I'm going with the 135 degree crowd. It's easier to make things "more done" than it is to rare up a piece of meat...
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Old 09-27-2009, 02:49 PM   #9
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Yes sir re,, that does look good, I prefer mine to be pink, not oozing Blood...
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Old 09-27-2009, 07:04 PM   #10
bobsuosso
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Default all is good

here's the results. I might of been able to go another 5 degrees, it was remarkably cosistent color from edge to center, from low temps of smoking? Tasty. Pulled pork butt @ 190, was a little tougher than last one I did to 200 deg. Thanks for the help and suggestions
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Old 09-27-2009, 07:11 PM   #11
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prime rib looks awesome! i always take my butts to at least 200.
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Old 09-27-2009, 07:17 PM   #12
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love me some prime rib
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