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Enrico Brandizzi
12-06-2015, 11:40 AM
Dry brining some hours in advance.
then rubbed with Oakridge bbq rub Carne Crosta (deliciousness).
Reverse for 03:30 round 200-210F till 124F internal Temp.
Rested for 3 hours in triple foil and doubled blancket.
At dinner time 5 minutes searing action.
Stop.
What do You All think of?
Thanks for stopping by.
Enrico


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mytmouz
12-06-2015, 12:23 PM
Looks good from here...

MisterChrister
12-06-2015, 12:26 PM
Man that's one badazz rib roast, err, umm, steak! Gorgeous, and I can't get over that Carne Crosta stuff, gonna have to try that soon! Beautifully done, sir!

Shagdog
12-06-2015, 12:33 PM
That looks incredible, Enrico!