Obviously lots of calls for help this time of year, and I'm one of them! I have a last minute hosting assignment on Christmas Eve with 4 people and a 4-lbs boneless rib-eye roast. This will be an oven cook, however I am new to roasts and have heard various methods from non-pit members that have left me in a state of confusion. Once again, I turn to the experts. Do I dry brine in advance as I would with a steak and apply a dry rub such as Mrs Loury's before placing in the oven? Do I use a cast iron skillet or a roasting pan? These questions maybe outside the scope of the Pitmaster club, however any guidance would be appreciated!
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Check out https://www.cookscountry.com/recipes...y_id=&mi_ecmp=
Pretty well parallels what you might do on a smoker/grill. -
IMO, having used it a few times, this is pretty definitive. You won't be sorry:
Background: https://www.evernote.com/l/AKLoj7iVd...9E2N7MhmqF20aY
Recipe: https://www.evernote.com/l/AKIg2UpYk...YQaPYSdTCAJ2zk
Enjoy!Comment
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Got it....this group never disappoints. Thanks!!!Comment
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