I worry that leaving in the smoker at 125*F will dry it out instead of make it juicier. I use a long smoke at a low temp to smoke and dry my jerky. I am perplexed and cannot bring myself to do that to my Prime rib.
Membership Required
We're sorry. You must be signed in to continue.Sign In
or Register
When you block a person, they can no longer invite you to a private message or post to your profile wall. Replies and comments they make will be collapsed/hidden by default. Finally, you'll never receive email notifications about content they create or likes they designate for your content.
Note: if you proceed, you will no longer be following .