I'm making a five rib version (first cut) using an America's Test Kitchen recipe (salt then let sit in fridge for a few days, sear, bake at very low temperature -- 200 degrees -- until 110 internal temp, turn off oven, let rise to 125, take out of oven, sit for a while, broil for a few minutes, cut). We'll see what happens.
Mine came out great using the above recipe. The only thing I forgot to do was add pepper to the outside, but no one noticed. I also made horseradish sauce: 3-4 tablespoons horseradish, 1 cup sour cream, pepper. Very tasty.
