Due to popular demand from the Thanksgiving turkey, I barbequed a standing rib roast for Christmas dinner out here in Las Vegas. Robinson will no doubt want proof, so here are photos.
They key, as Obi Wan said to Luke, is to trust your feelings; if you want your meat medium rare in the middle, you have to take it off the grill when the themometer says the inside is still only about 100-110 degrees.
