Quote:
Originally Posted by Fire Me Boy!
Definitely. I've never done a rib roast without a thermometer.
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On a side note, I have been thinking about an earlier post you made in this thread. I'm still debating on what temp to roll with on this jerky tomorrow. I may cut the temp down from the 165 and take it a little slower. It's going on the smoker at 6 am, so I have all the time in the world.