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Thread: Smoke A Rib Roast?

  1. #21
    TVWBB Super Fan
    Join Date
    Sep 2015
    Quote Originally Posted by Rusty James View Post
    I think flashing the meat in aju will ease her mind.
    Also dim the lights so it's like a fine dining establishment.

  2. #22
    TVWBB Member
    Join Date
    May 2017
    Roseville, CA
    Quote Originally Posted by JBooker View Post
    This was the one I did last week. All done in the WSM with water and no searing. Smoked at 250-270 with water until an internal temp of 135. The cut meat is the first slice in and it gets a little rarer as you get twards the middle.

    Beautifully done! That's what you want!
    26.75", 22", 18.5", 18.5"

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