Quote:
Originally Posted by DougBushBC
I wouldnt recommend the low/slow method that much for a rib roast. Not to say you dont want to give it adequate time to cook, but low/slow usually means 4+ hours under 200 degrees. I would brine it and cook it for 2-3 hours. The Brine might be key.
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Cool. I've brined pork tenderloin before and was wondering if it would work well for this.
Thanks for the help.