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Unread 12-07-2012, 07:46 PM   #4
caseydog
somebody shut me the fark up.
 
Join Date: 07-08-10
Location: Texas
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I am not a reverse-sear fanatic, but for this cut of meat, I think it is absolutely appropriate. I also agree that you could do a rest at your target temperature, and get your cooker up to a 400-plus temperature, and really put a nice crust on the outside, and have a stellar rib roast.

Some people will not like their meat that rare, but you can always toss their slice back on the cooker to cook more. But, I think you are on the right track.

Good luck. Tell us how it turns out (with pr0n).

CD
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