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Prime rib ?
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<blockquote data-quote="svnmag" data-source="post: 69690" data-attributes="member: 330"><p>I maintain low and slow with a meat thermometer is the way to go for simplicity. A rack of ribs wrapped in foil at 170 for eight or so hours comes out perfect...Season. foil, stick, roast. I'd estimate a room temp PR would take about five hours....? That's what the thermometer is for.</p><p></p><p><span style="color: silver"><span style="font-size: 9px">- - - Updated - - -</span></span></p><p></p><p>Make a nice foil pouch to collect drippings for au jui. You just snip off a corner and drain. Make BBQ sauce with rib drippings.</p><p></p><p><span style="color: silver"><span style="font-size: 9px">- - - Updated - - -</span></span></p><p></p><p>Also I'm talking oven.</p></blockquote><p></p>
[QUOTE="svnmag, post: 69690, member: 330"] I maintain low and slow with a meat thermometer is the way to go for simplicity. A rack of ribs wrapped in foil at 170 for eight or so hours comes out perfect...Season. foil, stick, roast. I'd estimate a room temp PR would take about five hours....? That's what the thermometer is for. [COLOR="silver"][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] Make a nice foil pouch to collect drippings for au jui. You just snip off a corner and drain. Make BBQ sauce with rib drippings. [COLOR="silver"][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] Also I'm talking oven. [/QUOTE]
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