Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Rib roast, 2-way

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Rib roast, 2-way

    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!!

    Click image for larger version  Name:	fullsizeoutput_61e.jpeg Views:	0 Size:	63.6 KB ID:	1147985 Click image for larger version  Name:	fullsizeoutput_61f.jpeg Views:	0 Size:	99.2 KB ID:	1147986
    Last edited by wrgilb; December 24, 2021, 06:00 PM.

    #2
    SPOGOS!!!!!!

    sounds like a great plan!

    Comment


      #3
      No Bones, no rib roast.

      Comment


      • texastweeter
        texastweeter commented
        Editing a comment
        No bones no STANDING rib roast; it is still a rib roast.

      • bbqLuv
        bbqLuv commented
        Editing a comment
        Rib Roasting on an open fire,

      #4
      I did my standing rib like this yesterday. Really a good way to do the roasts with the added benefit of a nice rib cap and some ribs. After 5 hours in the SV the meat was like butter.

      Comment


        #5
        Excellent idea that clearly worked for your situation. Faced with a similar dilemma a couple years ago I decided to cut the roast into individual steaks. That way I could cook each to the desired doneness of each person. In that case there where no complaints but yep I get it. It's no longer a roast. Point is sometimes thinking outside the box will yield some pretty good results.

        Comment

        Announcement

        Collapse
        No announcement yet.
        Working...
        X
        false
        0
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}
        Yes

        Spotlight

        These are not paid ads, they are a curated selection of products we love.

        All of the products below have been tested and are highly recommended. Click here to read more about our review process.

        Use Our Links To Help Keep Us Alive

        Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.


        BBQ And Grilling Gifts For Every Occasion


        Looking for the perfect gift for the BBQ and grilling enthusiasts in your life? Here’s our suggestion for platinum and gold medal-winning products at a variety of price points. Click here to see our list of Gold Medal Gifts.


        Is This Superb Charcoal Grill A Kamado Killer?


        The PK-360, with 360 square inches of cooking space, this rust-free, cast aluminum charcoal grill is durable and easy to use. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price!


        Grilla Proves That Good Things Come In Small Packages

        The small 31.5″ x 29.5″ footprint of the Grilla Pellet Smoker makes it ideal for use where BBQ space is limited, including on a condo patio. Click here for our review on this unique smoker.


        A Propane Smoker That Performs Under Pressure

        The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.