“The meat was outstanding, tender and juicy. The crown was oblong instead of round and left without a whole in the center causing uneven cooking. Even after two hours blood was still pooling in the center. We are lucky we did not overcook it. I finally said to heck with it: we'll cut around any near raw parts. No thawing nor cooking instructions came with it so I had to call you to get them. Would be nice to include the paper or foil chef's hats for the rib ends.”
