Originally Posted by Moose
I did a full tutorial on the reverse sear HERE
. I also reverse sear chops and boneless legs marinated in something similar as you describe, but usually use rosemary.
I'm guessing the rib meat requires an entirely different approach.
First, I want to apologize for having eaten many of your cousins, over the years.
Second, I tried your link and it didn't work. I would love to read your tutorial on reverse searing lamb. Is there another way I can access it?