Glad you made it over here Kevin!!
Yes the reverse sear is exactly what AB does on his rib roasts.
The Reverse Sear or you'll hear it sooner or later "Finney Method"
works best on thick steaks or larger cuts of meat. It will give you a very moist, even donenes (no gray outter edges) throughout the cut. Basically what you want to do is cook the meat indirect at 250-275* until you get close to your desired doneness, then finish with a quick sear. Be sure to undercook enough to take residual cooking into consideration.
This method in my opinion is well worth the little additional time and will give you a more tender, moist and uniform doneness compared to the sear first method.
Here's a couple examples.
London Broil (Top Round)