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Message: <blockquote data-quote="Fly Carpin" data-source="post: 69626" data-attributes="member: 1187"><p><span style="font-size: 10px"><span style="font-family: 'arial'">Cook outdoors, preferably over a charcoal fire. If you're going oven style, the method below works for my pops every New Year</span></span></p><p><span style="font-size: 10px"><span style="font-family: 'arial'"></span></span></p><p><span style="font-size: 10px"><span style="font-family: 'arial'">-Take meat out of fridge 4 hours before go time. Keep away from dogs</span></span></p><p><span style="font-size: 10px"><span style="font-family: 'arial'">-Preheat oven to 500</span></span></p><p><span style="font-size: 10px"><span style="font-family: 'arial'">-Combine 1 stick room temp unsalted butter with about a tbsp of cracked black pepper</span></span></p><p><span style="font-size: 10px"><span style="font-family: 'arial'">-Rub entire roast with butter mixture</span></span></p><p><span style="font-size: 10px"><span style="font-family: 'arial'">-Cover liberally with salt, preferably kosher</span></span></p><p><span style="font-size: 10px"><span style="font-family: 'arial'">-Put roast in oven for 20 minutes (<span style="color: #2D2D2D">multiply the exact weight of the roast by 5. Round the resulting number to the nearest whole number. The rib is cooked at 500 degrees F for exactly that many minutes)</span></span></span></p><p><span style="font-size: 10px"><span style="font-family: 'arial'"><span style="color: #2D2D2D">-Turn off heat, let roast sit in oven for two hours (DO NOT OPEN DOOR)</span></span></span></p><p><span style="font-size: 10px"><span style="font-family: 'arial'"><span style="color: #2D2D2D">-Take out after 2 hours. Rest 30 minutes. Slice and feast.  </span></span></span></p></blockquote><p></p>

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