That same recipe works just as well for a two rib roast as it does for an eight rib roast...
as long as you use a thermometer...
The Kitchen Buoquet vs. any personal rub, is secondary...
Use whatever you like...
a "recipe" is just a guideline... and you can make so many variations of the same recipe...
It's the cooking method that works here for a standing rib roast...
