Quote:
Originally Posted by jonumberone
I did a prime rib on the pit barrel this past Saturday.
It was about 17° outside, and that added an extra hour or so to the cook time, but it came out spectacular.
I think the lower temp helped the roast cook more evenly.
It was a perfect medium rare from top to bottom and side to side.
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I can attest to the magnificence of the prime rib....almost "sous vide like" in edge-to-edge perfection!..'twas mighty tasty!!