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prime rib cook

PostPosted: December 24th, 2020, 12:57 pm
by Smokin Hole
Placing a 5 lb boneless rib roast on the YS640 today per direction from the boss lady. Does anyone have any suggestions on a rub (or not), time and temperature? Looking forward to the responses. On Saturday, we will place three pork belly slabs that have been dry curing in the fridge for a week; however, that is a different topic. Thx Yoder Community.