I made prime rib yesterday on the Pellet grill. Yoder 640s. Long slow cook. 300 degrees. Pulled it at 131. It sat on the cutting board covered in foil for 10 minutes waiting for the Yorkshire pudding to finish. Question, why does it always darken in the center after I cut it? Color is rosey pink/red at first. Then it darkens. Anybody know why? Thanks.
Well ding dang Uncle Lar. Here we thought you was sleepin all this time in the corner.
My answer to yer question is it’s ok as long as it’s not green or blue. 🕶
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