Rib roast

[TexasRob]

So the wife and I do prefer med rare-rare. Closer to the rarer side of things, should I shoot for 120ish, then pull and let it rest for 10 mins?

[Pam Gould]

I'll have a thin slice pelase..and grate some fresh horseradish root canning jar and put in a pinch of salt, then cover with white vinegar..that's the best you will ever have and it gets hotter when it's aged.  just sayin.  .☆´¯`•.¸¸. ི♥ྀ.

[smokeasaurus]

So the wife and I do prefer med rare-rare. Closer to the rarer side of things, should I shoot for 120ish, then pull and let it rest for 10 mins?

I would pull at 115. It will cook a bit more and like we do at the Elks, we have some rolling au jus on the burner and dip until desired doneness. I figure a rare rib roast is much more versatile "dipping" to order

[TexasRob]

Thanks Smoke...I appreciate the input.  Having it on the rare side allows for any adjustments vs. it being overdone. Appreciate ya!

-Rob