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Keeper's Christmas PR

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Did a 5 bone (boneless) prime rib for Christmas Day. Tied it up, slathered it with a combination of yellow and spicy brown mustard, and then sprinkled on a rub of coarse kosher salt, minced garlic, cracked pepper, Spanish smoked paprika some herbs and juniper berries. 


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15 minutes ago, St1brew said:

Great job, I did mine inside. Really need to try one out on the kamado!

I highly recommend it, PR is a pretty mainstream easy cook with amazing results. This Christmas had no snow but the day was brisk in the 20's  so it was definitely a down jacket and ski hat kinda cook, but fun none the less. 

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