Serious Eats: Talk

Chopped Grill Masters ? (no spoiler)

Hi SEers,
I am intrigued by a dish prepared in Episode 5. The chef took a standing rib roast, butchered off the bone and "reversed smoked at 100 degrees"; then seared to finish. I did a bit of searching and thought I would reach out to the team here for advice on how to prepare this. Kenji, would love your input as well.

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