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20lb standing rib roast...any advice?
So Fresh market had standing rib roasts for 5.99lb and i picked up a whole side thats 20lbs to make for christmas dinner. I have only ever made 1 rib roast and it was just 4lbs so i dont have any experience cooking one this large. i was thinking of cutting it in half and cooking them side by side with 2 diffrent rubs. Would this be ok or should i just cook the thing whole. Also what kind of a cook time should i expect with this thing.
I also just used a regular montreal type rub on the last one i made and it was great. Anyone here with experience cooking these things have a better idea for doing diffrent rubs?