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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 12-25-2009, 03:07 PM   #1
Sauced!
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Default Christmas Rib Roast Over Here

I smoked a sweet 5 1/2lb standing rib roast for lunch today. Rubbed it with olive oil, salt, pepper, garlic powder, onion powder, rosemary and thyme.

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Cooked at 230 for about 3 hours. Then finished it in the oven at 450 for about 15 mins to get a nice crust on the outside. Came out a very delicious medium rare!

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Old 12-25-2009, 03:22 PM   #2
deguerre
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Pretty!
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Old 12-25-2009, 03:45 PM   #3
thirdeye
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You're right, it is sweet looking.

Did you happen to measure the internal temp before you dod the crisp up?
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Old 12-25-2009, 04:02 PM   #4
Smokey The Pig
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Mouth is watering looking at it. Thanks for sharing.
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Old 12-25-2009, 04:20 PM   #5
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Quote:
Originally Posted by thirdeye View Post
You're right, it is sweet looking.

Did you happen to measure the internal temp before you dod the crisp up?
Yep, it was about 125 before the crisp up.
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Old 12-26-2009, 10:45 PM   #6
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Sweet lookin meat there Scott! We just rolled in from the Bayou where we spent Christmas with the family. I towed Baby Girl down there and smoked up 6 racks, 4 butts, 1 brisket and a 24 pound ham that I cured for 11 days ... *burp*
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