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Prime Rib

post #1 of 2
Thread Starter 
I have a few and want to cut the ribs off for my smoker, but want to put the boneless piece on the rotisserie. Any tips on how to cook it? It will be about 4 1/2 lbs after removing the ribs. Should I just start off at 475 for 15-20 min. then lower the heat to 350 for the remainder?
post #2 of 2
You can do 475' for a sear then lower to 250' and take to 135' for rare, 140' for med rare. Try and catch the juices for aujus.

Good luck!
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