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Thanks Chris! Ive done a handfull of them now and these have been the best by far. They were also done the hottest and fastest. Not sure if that had anything to do with it.
Did up some party ribs and venison backstraps on the weber. Only regret i had was i wished I had written the amounts and ingredients used for the rub, because it was fantastic!
Kinda windy, so it ran a touch hot, but turned out great!
So the beef in the freezer has dwindled down to just a few roast, so i grabbed 2 thinking they were chuckies(these weren't labeled). To my grateful surprise they ended up being 2 rib roast!
So i seasoned them up, let em hang in the fridge a few hours, seared them with vortex and baptized them...