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Prime rib.


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I love that now for special occasions my dad will buy a roast and ask me to cook it in my kamado. He loves the results that much! I was very please with how my prime rib turned out on Saturday. He cooked it at 225 until an IT of 127 was reached. Then I took out the deflector and cranked it up to about 600. Seared the sides. I was unable to detect a gray band and it was extremely evenly cooked. I remarked that it would be hard to imagine better results even using the sous vide machine I have now. Plus, I love the faint pecan notes this roast had.post-10789-14592004404004_thumb.jpg

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Looks like the perfect cook. Prime rib on the Kamado is amazing. I typically use a montreal steak spice with mesquite chunks for smoke and let the meat do the talking.

I used mesquite lump charcoal and a few chunks of pecan. Seasoned it modestly with some pappy`s rub and that was it.
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