I've been doing these since the early '90s, and I've used pretty much every method and made pretty much every mistake there is to make. I'll say that after having done between 50 and 100 rib roasts, I think I got it.
Here's how I crust them. I do 225*, oven or grill or smoker doesn't matter, to an internal of 130* to 135*. (The reason I do it there is that most of my guests ask for "medium".)
Then, instead of using the broiler or going to direct, I get out a cast iron skillet, put some oil or fat in it, and take it up to about 400*. You don't want it too hot or the meat will burn.
Take a pair of carving forks, the two-tined ones, stick one in each end of the roast like it's an ear of corn, and then put the roast in the skillet and roll it around, like that corn is in butter. Do it slowly, watch it, when all the long axis is browned remove one fork and do an end for 10-15 seconds, then do the other end.
The whole thing will take maybe a minute or two, and it is right in front of your face so you can't mess it up. Easy-Peasy! And you will have a hot skillet for that one guest who has to have well done. 5 seconds a side and that slice is gray as a rock, but still tender inside.
Here's how I crust them. I do 225*, oven or grill or smoker doesn't matter, to an internal of 130* to 135*. (The reason I do it there is that most of my guests ask for "medium".)
Then, instead of using the broiler or going to direct, I get out a cast iron skillet, put some oil or fat in it, and take it up to about 400*. You don't want it too hot or the meat will burn.
Take a pair of carving forks, the two-tined ones, stick one in each end of the roast like it's an ear of corn, and then put the roast in the skillet and roll it around, like that corn is in butter. Do it slowly, watch it, when all the long axis is browned remove one fork and do an end for 10-15 seconds, then do the other end.
The whole thing will take maybe a minute or two, and it is right in front of your face so you can't mess it up. Easy-Peasy! And you will have a hot skillet for that one guest who has to have well done. 5 seconds a side and that slice is gray as a rock, but still tender inside.
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