Comment: I am cooking a whole (22 lb) untrimmed rib roast for the first time this Christmas. I think I have it down how to trim and cut the chine bones and ribs off. My question is this: will the roast cook with better control if I cut it into 2 smaller roasts? I want to control the doneness-
Also, when retying the bones back to the roast, they go on the same direction they came off, right?
Thanks so much for your input!