After checking all the posts about how people are doing their rib roast, I started talking to myself about how to do mine. Surprisingly I got a very good answer. 
Here's the situation, our 2 sons & their wives, along with our 6 grandchildren and 1 of my DIL'S mother will be at our house for dinner tomorrow. I have a 7 bone standing rib roast to cook. 4 of the grands are under 12 years old and not big meat eaters, also some of the women won't be eating much meat. So, I didn't want to be giving everyone a big prime rib slice and having a lot go to waste.
The solution was to bone the roast and have the ribs for another meal, I cut off a 4 bone section and removed the spinalis and saved that for the chef later in the week, leaving the eye for the roast. I left the spinalis on the remaining 3 bone section for a typical prime rib appearance. I rolled and tied both pieces into nice cylinders.
The bigs guys will get the big slices and the littles will get nice eye slices, as well as the women that don't want the big pieces. Since I wasn't sure about how much time it would take to have both done at the same time, I'll be SVing them @131 for about 5 hours and then searing them with a paste of Mrs. O'Leary's rub & water. I've dry brined both roasts with Oak Ridge BBQ Spogos overnight.
Problem solved!!

Here's the situation, our 2 sons & their wives, along with our 6 grandchildren and 1 of my DIL'S mother will be at our house for dinner tomorrow. I have a 7 bone standing rib roast to cook. 4 of the grands are under 12 years old and not big meat eaters, also some of the women won't be eating much meat. So, I didn't want to be giving everyone a big prime rib slice and having a lot go to waste.
The solution was to bone the roast and have the ribs for another meal, I cut off a 4 bone section and removed the spinalis and saved that for the chef later in the week, leaving the eye for the roast. I left the spinalis on the remaining 3 bone section for a typical prime rib appearance. I rolled and tied both pieces into nice cylinders.
The bigs guys will get the big slices and the littles will get nice eye slices, as well as the women that don't want the big pieces. Since I wasn't sure about how much time it would take to have both done at the same time, I'll be SVing them @131 for about 5 hours and then searing them with a paste of Mrs. O'Leary's rub & water. I've dry brined both roasts with Oak Ridge BBQ Spogos overnight.
Problem solved!!
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