My thought on your dry roast is it could be two additional things besides fat. One, is since it went to Medium, the juices were drying out until it got there. Two, you may not of let it rest long enough after pulling for the juices to resorb. This second thing I learned from a chef when I described my dry roasts. When I used to cut roasts, they would be steaming as I cut into them. Another thing you can do is collect the juices usually used for gravy and ladle over the roast as it rests. Hmmmmm.... I also never considered using a Slow Cooker to finish a Rib Roast...."
I didn't use a slow cooker at all, sorry if you got that from what I posted. I cooked it to 145, took it out and heated the broiler to do a reverse sear, which worked fine, but of course, it heated the meat some more. I didn't have much juice to work with period. Not much was in the bottom of the pan and not much came out when I cut it. I felt committed to what I started with (the article I posted except screwing up the temperature) so I didn't let it rest either. He said that was another 'old wives tale.' Everyone said it was really good, the flavor was good, but Mr. FH and I knew it was too done. Medium is too done for our liking, but not everyone is that particular. Anyway, it's all gone........thanks for the tips. I will be sure and use them in the future.
We have no smoker but am considering one.
There are two ways to be fooled. One is to believe what isn't true; the other is to refuse to believe what is true.