Worked great. Followed some other reviews with small changes. Added a little cayenne to the rub. Will need more next time. As one mentioned, I had a little left over, but not a great deal.
Cooked a 9.5lb rib at 425F for about 20 minutes to start/crisp it up which worked great then dropped to 350F. It appeared to be getting close to 120 within about 2hrs, so I dropped the temp to 325F to time up with the rest of the meal.
I also added 2c of water to the pan, as the rib was sitting on a rack. I had dry aged the rib for about 2.5 days, so was worried about juices, but cutting into the rib after 45min rest, the juices started coming out. Gravy or jus was not needed as the meat was plenty tender and juicy. But still managed to make some gravy from the tidbits in the bottom of the pan with some beef stock and flour.
Was this review helpful?
2 users found this review helpful
Worked great. Followed some other reviews with small changes. Added a little cayenne to the...