I am considering doing two rib roasts this season - one for a dinner party, the other for Christmas. Would you ever FTC a rib roast (cooked medium rare - 131) for maybe an hour before serving, or would it end up over done?
Also wondering, what rub or seasoning would you recommend? I am thinking Montreal with some extra pepper, but open to subbestion
XLBGE, Small BGE, Homebrew and Guitars