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Rib-Eye Rack on a Primo XL Oval Smoker.mp4

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Uploaded on Oct 9, 2010

Now everyone knows the reason Rib-eye steaks are so juicy and flavorful...the marble (fat) that is blended through-out the steak. But, when you grill an entire rack...one whole large piece of beef...the outcome is even more incredible! Today we cooked a 1/3 Rack of Rib-eye...Seasoned with a special blend of herbs, seared over a very intense high direct heat, and broiled it at 500 degrees indirectly. The outcome speaks for itself...incredible!

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