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Joetisserie Prime Rib Question

Planning on doing my first Prime Rib on the Joetisserie this evening and I'm going back and forth on the temperature I want to use. I really like going low and slow/reverse sear normally, so that I get that nice even color throughout the roast, but on the other hand I think I'd a better crust at a higher temperature. The trade off is that the edges seem to get a bit overdone at those temps.

Anybody done any experimenting on Prime Rib temps on the Joe yet?
South SLO County

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