Sheesh. Roasts are different sizes.

[Mosca]

I'm working from iPad, and photos don't play well. Anyhow, I ordered two rib roasts, specifying two ribs each, serving six people.yesterday I picked them up, and they are ridiculously small! So I dropped by Wegman's on the way home and got another rib roast, two ribs but about the size I was expecting; a regular rib roast. Trimmed and made circular, the smaller roasts are about the size of a softball each, the larger one... About the size of a rib roast, I guess. I figure I'll do the first one for about 2 hours, then put the other two in, and everything should end about the same time.

[Jerod Broussard]

Yeh, you got this.

[Jon Solberg]

We can live with a play by play. Its going to be great!

[Mosca]

I'll try a snap when the small roasts go in. I did the Cow Crust on the big one, and my standard garlic and pepper on the smalls. I salted them Tuesday, did the rubs yesterday.

[_John_]

Reminds me of asking a butcher I don't use anymore if he had any rack of ribs bigger than the ones in the case, he looked at me and thought for a few seconds and said "pigs all have the same number of ribs". Kind of surprised me, then I asked if all of the pigs were the same size, he finally got it.

[Mosca]

Just put the smalls in. The large is at 86*, the smalls are at 43*. I'm shooting for 135* on the large, and 140* on the smalls. I'm thinking they should finish within 15 minutes of each other.

[Mosca]

104, 108, and 117.

[Mosca]

129, 127, 125.

[Jon Solberg]

wow those tightened up nicely!

[David Parrish]

129, 127, 125.

Nice. Time to eat!

[Mosca]

Dinner's over. At one point I had 135,135, 136. They were okay. The meat wasn't as high a quality as I would have liked.

[David Parrish]

Meat grade is huge when it comes to prime rib. Those temps are just a tad high though for the most tender result. Keep your notes from this cook and adjust for next time so you don't go above 130F.

[Mosca]

PB, they were actually all too rare, I ended up slicing and broiling. I usually get to pick my roasts. This year, I ordered form a friend who opened a butcher shop, and I was under the gun buying the larger roast, there weren't a lot to pick from. And, I don't like the way pre-salting changes the texture of the meat. I'm staying with incorporating the salt into the rub and applying it a few hours before, rather than 24-48 hours ahead.