The method of reverse searing meat is new to me. I read several articles about it and found this recipe by J. Kanji Lopez-Alt of Serious Eats. I tried it last night without the 8-24 hours of dry brining. He recommends rib chops from the blade end. I had center cut. They were still the best pork chops we ever had. I will next try it with steak. Posting here for safe keeping.