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  #11  
Old 12-24-2013, 09:38 PM
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Tried to smoke one once, but I had a hard time rolling it in the paper and then I couldn't get it lit.
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Old 12-25-2013, 05:01 AM
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Tried to smoke one once, but I had a hard time rolling it in the paper and then I couldn't get it lit.
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You too!?! Sombitch! Them things are tough to light up.
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Old 12-25-2013, 08:46 AM
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Well, I got my thermometer as an early Christmas present, and made a 4-bone, 10 lb. rib last night. I followed Dave's instructions using the chart, and it came out absolutely PERFECT! Thanks for the tips, Dave! I'll never cook another rib without the thermometer again.
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  #14  
Old 12-25-2013, 11:07 AM
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You too!?! Sombitch! Them things are tough to light up.
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Originally Posted by Pull Ya View Post
Tried to smoke one once, but I had a hard time rolling it in the paper and then I couldn't get it lit.
Jay
lol.....


Quote:
Originally Posted by PaulMys View Post
Well, I got my thermometer as an early Christmas present, and made a 4-bone, 10 lb. rib last night. I followed Dave's instructions using the chart, and it came out absolutely PERFECT! Thanks for the tips, Dave! I'll never cook another rib without the thermometer again.
Nice!
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Old 12-25-2013, 01:13 PM
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Originally Posted by PaulMys View Post
Well, I got my thermometer as an early Christmas present, and made a 4-bone, 10 lb. rib last night. I followed Dave's instructions using the chart, and it came out absolutely PERFECT! Thanks for the tips, Dave! I'll never cook another rib without the thermometer again.
Awesome! Glad to help.
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Old 12-26-2013, 01:29 AM
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Don't forget to get enough for leftovers. Prime rib, onion and cheese sandwiches with sour cream horseradish sauce.
Yeah, not so much. Just tried to carve some off for this and got a vampire stare and fork to the hand for touching the rib from "queen carnivore". JK- but she DID ask what the hell I was doing, and had a concerned look on her face. I can honestly say: "My wife loves my meat!"
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Old 12-26-2013, 06:13 AM
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Originally Posted by PaulMys View Post
Well, I got my thermometer as an early Christmas present, and made a 4-bone, 10 lb. rib last night. I followed Dave's instructions using the chart, and it came out absolutely PERFECT! Thanks for the tips, Dave! I'll never cook another rib without the thermometer again.
Voonderbar!

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Originally Posted by PaulMys View Post
Yeah, not so much. Just tried to carve some off for this and got a vampire stare and fork to the hand for touching the rib from "queen carnivore". JK- but she DID ask what the hell I was doing, and had a concerned look on her face. I can honestly say: "My wife loves my meat!"
TMI, Paul... Oh, you were talking about the dead animal's fleshy substance you were about to carve. Sorry man, my mind went straight to the gutter... where it belongs.
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Old 11-25-2014, 01:43 PM
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So preparing a 8lb PrimeRib for the fellas at the Fire Station for Thanksgiving, what do you think the cook time will be with a 250 degree oven temp?
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Old 11-25-2014, 04:56 PM
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So preparing a 8lb PrimeRib for the fellas at the Fire Station for Thanksgiving, what do you think the cook time will be with a 250 degree oven temp?
I would guess 4-5 hours. I would buy a remote thermometer. You can jam the probe in the meat and set an alarm for the temp you want.
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Old 02-27-2017, 01:21 PM
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Just fixed this on last week. On sale $5.99/lb USDA CHOICE.

Last edited by BIGTEXHOWDY; 02-27-2017 at 01:34 PM.
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