Looks really good Tim, I never wrap my rib roasts as I want them to stop cooking asap once it is out of the
cooker. I have found that if you follow the guberments recommended temp guide and want it cooked anything
other than well done, you will be way behind the curve. We like our PR cooked to rare so I pull it off at
103-107 but prefer 105, let it rest uncovered for about 30 minutes max and the temp will climb to around
115-120 and start cutting. I also remove the ribs and re-tie it so it is nice and round and will cook evenly all
the way around and you get that awesome crust all the way around the roast.
This PR I cooked for this last Thanksgiving and was documenting the whole process from removing from the
package to carving the finished product. I pulled it at 105 but with all the set up and taking the shots of it,
the internal temp rose to over 128 and was more of a medium rare.. I shot black and white film for my photo
class at the local college and made a book about the process for my final assignment.
As for the next day better thing, I have no real answer for ya but am so glad it happens as the sammiches are
sublime..