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Rib Roast

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Mark_B_Good
Mark_B_Good Posts: 1,539
Hey guys, next weekend will probably be a rib roast.

It's 3 bones, probably 6.5 lbs or so. To confirm, we'll cook at an ambient temp of 375F and then reverse sear.

What internal temp do you take it too. Last one we took to like 145F and I thought it was over done. We like medium rare to medium at most.  You think I should aim for more like 130F to 135F internal?

Thanks.
Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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