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I’ve got a 3 bone standing rib roast I’ve dry aged for about 5 weeks now. I’m wondering what you guys think is a good way to cook it and what to rub it with. I did a cowboy steak on Saturday with salt and pepper on my Traeger at 200 for about an hour and half till it hit 125, then seared over...

Hey all, I don’t post much here, so I thought I would make a little contribution. I watch Guga Foods on YouTube and have seen him rave many times about a cut called “picanha”. It is big in Brazil, his home country. I decided I would get a few for Xmas dinner instead of the usual standing rib...

Hey all, name is Vince and I’ve been lurking these forums for almost a decade now. You guys have pretty much taught me everything I know about smoking/bbqing/grilling. The first time I ever attempted a smoke I had read many, many articles on technique beforehand, and then proceeded to smoke a...