Reply to "Prime Rib Subject Expanded"

Former Member

Jim, I don't think that 'searing doesn't matter'. Because it is essential for developing the crust and enhancing flavor through carmelization. But what AB tested and seemed to prove is that it doesn't matter whether you sear at the beginning or end of the cook.

But maybe more important is the fact that his recipe is so easily adaptable to a Smokette.

12/4/068:01 AM

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