Kriss
Is lookin for wood to cook with.
- Joined
- Feb 27, 2012
- Location
- Madera, CA
Any help is appreciated
Reverse sear. The last one I completely cut off the fat cap. Coated in EVOO, S&P, Lawry's, parsley and Foil Hat Rub -- but you can use most anything. I'm not a huge fan of raw garlic, but do like a chile-garlic rub. I generally cook at 225* with oak until the center is roughly 125*. I take it off to rest, covered in foil for at least 20 minutes. I'll then give it a sear for a couple minutes a side at 600*. Here it is sliced:
You will get temperature cook ranges all over, from 200*-350*. Like Ron_l says, the lower the temp, the more evenly cooked it will come out.
If you're cooking a rib roast for only your self and your other even temp is OK. But different folks like it cooked rare to well done. So if you cook to 140 or so you will have medium well on the ends and rare in the middle.