I have a question. I've been studying and reading about doing my 1st PR. I've read an article that has stated that if you want to keep a crusty outside, they recommend pulling the rib after cooking(low heat) and letting rest at that point(FTC) and right before eating searing the outside.
I wondered if you have an thoughts,ideas on this method. Will I lose much of the crunchy crust by doing it the way you have outlined in PR 101?