Servings: seven to nine.
For the easiest carving, have your butcher remove the chine or feather bones, which make up part of the spinal column. For a larger crowd, cook a five-bone (10- to 12-lb.) rib roast and double the dry rub. For more intense flavor, season the roast a day ahead, cover it loosely with plastic, and refrigerate it overnight.
This recipe tasted very good but isn't even close in terms of cooking times. I did everything as described, and it took about double the time to get the meat up to temperature. Cooker beware!
This is an outstanding recipe. I've made it dozens of times and it makes a great roast!
This is an outstanding recipe. I've made it dozens of times and it makes a great roast!
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