You suggest 125 or 120F?
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Depends where you want it. I’d count on at least 5 degrees carryover, and up to 10. If you’re looking for 130 final temp, if it were me I’d split the difference. Pull 122, 123.
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Watched a rerun of Good Eats on rib roasts this morning. Alton Brown let’s his rest between roasting and browning/crisping in the hot oven, too. :-)
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Wont it rise a bit during resting as well? Thanks for the info
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I've watched that one. I trust the guy, I used a ton of his recipes/techniques.
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Yes. He rested until the temp stopped rising, then blasted it. I think that provides some cushion for raising the internal even more.
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Polished off the amazing chile Verde we've been eating for 3 days, now making beef stew with cognac and dijon
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Did a quick shrimp scampi with some garlic ciabatta.
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Snow crab legs.
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Moms ham and beans over a fat chunk of cornbread

Perfect comfort food for weather like this
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Did some fried chicken in the air fryer. Surprisingly good.
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Can someone help me locate which canned pickles are actually spicy? I like pickles but many that claim to be spicy or zesty don't really have much kick.

Thanks.
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Try those Famous Dave’s pickles, you can get them at most grocers.
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Just get whichever pickles and add your own extra spice. That's what I do. I add some cayenne, jalapenos/habaneros, etc.
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These are not to bad.
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