Young lady from church. I was already cooking some pork butt and brisket for them. Her dad got some big piece of meat from his company for Christmas. They didn't know what it was. I was thinking/hoping rib roast, never did one. They know what brisket is, and surely the company wasn't passing out shoulder clods/dragon tongues.
Better than rib roast, BONELESS rib roast. Woohooo!! 17 pounds 14 ounces pre-trim, 12 pounds 4 ounces after. 15" long.
It is Select grade, but not too shabby on the marbling. I cut a couple small steaks off the end so it will fit in the Pit Barrel, and it squared it up nicely.
Got it Blondering with Kosher. Be almost 48 hours before it gets cooked. Still debating on rub. Not sure they will dig the Cow Crust. Already use the BBBR, and he makes his own to put on toast and popcorn, her dad loves the stuff. Thinking maybe that simple Tri-Tip rub, since I don't use black pepper in the BBBR.
Going to round up and tie once I get rubbed down.
Better than rib roast, BONELESS rib roast. Woohooo!! 17 pounds 14 ounces pre-trim, 12 pounds 4 ounces after. 15" long.
It is Select grade, but not too shabby on the marbling. I cut a couple small steaks off the end so it will fit in the Pit Barrel, and it squared it up nicely.
Got it Blondering with Kosher. Be almost 48 hours before it gets cooked. Still debating on rub. Not sure they will dig the Cow Crust. Already use the BBBR, and he makes his own to put on toast and popcorn, her dad loves the stuff. Thinking maybe that simple Tri-Tip rub, since I don't use black pepper in the BBBR.
Going to round up and tie once I get rubbed down.
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