- Mar 26, 2010
- 33
- 10
coking a 14 lb prime rib with the bone removed and then tied on. plan on cooking it at 300*. they want to eat at 3pm. so.....
what time should i put it on?
what temp to pull it off the uds?
what internal temp should i pull and reverse sear?
what is a good seasoning/marinade?
so here it is
thank you in advance!!!
what time should i put it on?
what temp to pull it off the uds?
what internal temp should i pull and reverse sear?
what is a good seasoning/marinade?
so here it is
thank you in advance!!!