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Rib roast

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!


  • Beef is the opposite of poultry. Poultry you start hot and finish lower. This helps with the layer of fat directly under the skin. Beef starts low and finishes hot to achieve a consistent level of doneness.
    Marietta, East Cobb, GA
  • Thx much!
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