Vol524
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- Nov 26, 2017
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Weber Smokey Mtn.; dry brine night before, simple seaoning (pepper, thyme, rosemary, garlic powder, onion powder). 20 min. / lb. at 225 for med. rare, rest 30-45 min. Took off smoker at 120 internal temperature. Enjoy!That sounds incredible. I’ve never had my prime rib smoked. Do you do it on the big green egg? I’d love to hear your playbook on it if you do. Enjoy!