Originally Posted by Al Czervik
Excellent post Gore!
Do you typically pull your roast when it gets to 125 like Ronelle?
I believe I pulled that one a tad lower, ~122*, but Ron didn't do a sear. I pull it, then let it rest about 20 minutes, loosely foiled. During this time the IT rises about 10*. During the rest, I open all the vents on the Oval, remove the heat diffusion plates, and bring the temp up as fast as I can ~600* (this varies). I then do a quick sear on the top edge, rotating around the curve of the meat, ~1 minute per spot. This just sears the outer part and makes a crust. The meat already has rested 20 minutes before this sear, so it's pretty much ready to slice after the sear. If you have an extra pit, you could bring that up to high temp and do the sear right after the low-and-slow, and then rest, but that's not worth the trouble. I've already got one pit hot and I've got to rest anyway. Again, unless you get drunk and fall asleep on the couch and don't remove the roast until IT >180*, you're gonna have a great product. Rib roast is about the hardest thing to fark up.
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