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Crusty perfection!

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    Crusty perfection!

    Wow! Prepared a 22lb usda choice rib (bone in) for my company Christmas party last night. I followed your recipe exactly as written and it (they...had to cut in half) came out fantastic. There was a bit of panic when it seemed like I was about an hour ahead of time but a few minutes on the counter followed by an intense reverse sear got me to 130 degrees and a perfect bark. Also was a bit distracted by having to cook 2lbs of salmon (for a non red meat eater) on the same small weber grill used to sear the crown jewel! Even the fish guy was happy and sat down with everyone else for a delicious meal. Thank you Meathead....love your site!

    #2
    Great post Jack. Glad you had a good success story. I commented on your intro post and gave you a homework assignment over there. Check it out when you get a minute. Thanks!

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      #3
      Dear Jgugger, Is there anything better than roasted prime rib? Your accounts of your cook make this old chef and line dog seriously hungry!

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        #4
        Glad it worked out. I need more practice with water critters.

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