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Reply to "bone in rib roast"

quote:
Originally posted by RobM:
One more question, please discuss the crusting step. Is it first or last, and do you do it in the CS or stove?
Trying again tonight.
Rob


I smoke first, rest, then crust (reverse sear) in my gas grill (no cleanup). I heat the grill as hot as it gets, put the meat in & turn off the gas (prevents flame up). After 2 minutes flip it. Then let it rest uncovered before slicing.
If you sear first you seal the meat and get less smoke penetration.
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