I thought I followed the 101 instructions to a tee, except my beef rib roast was boneless and only 5 lbs. I removed the roast from my SM025 at 100 degrees (verified by two probes), put in a 375 degree oven to sear, pulled out at 125, hoping for a 10 degree rise to a nice med rare. During the FTC, I watched the temp rise 28 degrees! to 153. The flavor was good, and we enjoyed the meal, but I was disappointed that it rose that much. I did basically the same thing last year, also with a 5 lb. boneless rib roast, and it rose 14 degrees, which is still too much, but not as bad. Any idea on what I may have done wrong? Is this due to the small size? Any tips would be appreciated.