Hi everyone - first post here, but I've been lurking for a while. My question is: I just picked up a monster rib roast at Costco (13 lbs), and now I'm thinking what a dumb idea! Why not do two smaller ones? Should I just go with the one I've got, or would you, the cognoscenti, recommend that I cut it in two? I was going to salt it and let it sit in the fridge till tomorrow. Dinner is at 4. If I stay with the big guy, how long per pound do you think it should cook? I was going to do it low and slow.
Thanks for your help!