Merry Christmas Eggers! Say, I'm putting on a bone in rib roast and have searched and found many methods which mostly use a reverse sear. Looks like cooking at 250 grid until internal 115 and then goose the egg to 550 or 600 and put the meat back on and pull at 125. Any reason on searing at the end and not at the start? I've always done the sear at the beginning, but that's always been in my oven. Just want to get this figured out.
Thx, and Merry Christmas!