|Banner advertisements by bbqads.com|
In Reply to: Standing Rib Roasting Time Low & Slow posted by Ken on December 24, 2015 at 10:34:25:
Usually, with the reverse sear you let it rest between the cooking and the sear (your 500+ degrees). It has even been said that you can let it rest several hours between cooking and the sear. No, I haven't tried it yet, but that's what I am planning to do with my 9-pounder in a few minutes. Why not cook it, let it rest while you finish up everything else, THEN about your 15 minutes before the meal is to be served, THEN do your sear?
The BBQ Forum Home Page