We started with a well-marbled, 4-bone rib roast from the shoulder side. We injected it with buttermilk brine. (We used the recipe from our cold-smoked fried chicken in Ideas in Food.) We cooked it for 5 hours at 57°C in the CVap. Then we cooled the roast in the blast chiller. Once it was cold, we broke the roast down into its many parts: ribs, center eye in two parts, deckle, flat iron, and outside deckle in two parts. Then we grilled the pieces on the Kotai grill, let them rest, sliced, and tasted. This was a unique indulgence. Normally, we cook the parts from raw and then finish them. Normally, we work with one part at a time. Starting with the large roast and then breaking it down let us taste individually and all together. This time we were not concerned with removing every perceived imperfection: fat pockets, irregular shapes, and bones. Instead, we were able to enjoy them all and appreciate what each piece brought to the table.
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