Thanksgiving rib roast

FLBentRider

New member
We had Turkey last weekend at my mothers, so We were not thrilled about more turkey today.

Started with a 11+lb rib roast
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Inserted garlic slivers, Slathered with Balsamic glaze, rubbed with salt and pepper
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on the MAK 2 star #106 with BD Wine-soaked Oak pellets
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Four hours later, IT is 110F - time for some FTC.
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In the foil was an onion, center hollowed out, stuffed with butter and a bullion cube, and some Everglades Heat.
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Side dish - Baked corn
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After an 8 minute blast in a 500F oven, it is ready to carve. IT is 124F
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Carved
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To be continued
 
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