12-23-2009, 12:25 PM
Tis prime rib season, so I offer this great article from the good folks over at Serious Eats. The article focuses on oven roasting, but it's eminently applicable to barbecue.
norm Wrote:In the conventional way of thinking it makes sense to do as Hoochie did and dry the outside prior to cooking as the searing of the outside occurs first. But is it ideal with this method, as the sear happens at the end after the slow cook has somewhat re-moistened the exterior crust layer?