Pyle's BBQ
Babbling Farker
- Joined
- Oct 25, 2006
- Location
- Madrid, IA
I'm helping a friend with a catering at their place. They are cooking rib roast for 225. We have the amount covered, 10 roasts at 167#. My question is when to season the roast. I am going to do it about 4 hours before they go in the oven. I was wondering if anyone does it 24 hours before? I was afraid that the salt in the seasoning would pull out too much moisture from the meat and I wouldn't have the best product. What do you think?