- Joined Sep 30, 2013
When the local market was doing $4.88/lb bone-in rib eye roasts the week before Christmas, I picked up a big 11 lb roast. So I cut the slab myself and turned the rest of the roast into some very large rib eye steaks...
Those are good looking ribs , compared to the 'highly' trimmed one I see around here.
Have fun and . . .
Oh great… While the rest of us are freezing our temp probes off.Out of the foil...
Temps in the 180-185 range most spots, and starting to pass the "toothpick test" in a few spots. Another 45 minutes unfoiled and I'll pull 'em.
I guess I might as well hang out on the back patio, in my shorts and t-shirt, and drink a homebrew Vienna Session IPA...
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