Picked up a Snakeriver 2.5# bone in Ribeye
Cooked reverse sear --225F / about 2hrs to a temp of 122F Rib Cap section -- a slight miss had to bump to 250, time issues
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Picked up a Snakeriver 2.5# bone in Ribeye
Cooed reverse sear --225F / about 2hrs to a temp of 122F Rib Cap section -- a slight miss had to bump to 250, time issues
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