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Recent content by big mike b
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Started with a 10 pound boneless ribeye (I know not truly a prime rib but tasted just as good.
Seasoned it up.
Pulled it off at 133 degrees.
Wrapped it up for an hour and sliced.
Thanks for looking!!
I have been following the forum for a while gaining a ton of good knowledge. Today I put that knowledge to the test trying to smoke pulled pork for the first time. It turned out awesome!!!! Thought I would thank the forum and share some qview pics:
After the dry rub was added before putting...