If there is one area where it seems this board tends to agree- it's on consuming rib roast. I'm not looking for cooking instruction, as mine turns out pretty damn good every time I smoke one. I want to figure out how to get a good thick crust on the outside. Is it as simple as making a compound butter, spreading it all over, and then searing it at 400+ degrees, after it is cooked? I don't use a rub or Montreal steak seasoning, as it always seems good with just S&P, but I am thinking thats probably what gives most roasts the crust I am thinking of.
Edit- I would probably sear it on my blackstone after it hits 135°...or would I need to pull at rare (120-125), then sear, to get to medium rare?
Edit- I would probably sear it on my blackstone after it hits 135°...or would I need to pull at rare (120-125), then sear, to get to medium rare?
