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In Reply to: Thanks, Vince! posted by QSis on December 24, 2015 at 20:11:10:
My experience is when doing a prime rib, that the weight doesn't make much difference in time, it's the size of diameter of the roast that makes the difference and normally they all seem close to the same size.
I too love the reverse sear, I do it for 10 minutes at 550*, but I pull my roast at closer to 130* internal temp with the hour rest.
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