Rib Cap - grill flat or roll and tie and BBQ low and slow?

[chazbarrett]

Have a beautiful rib cap. Wonder if its best to grill it like a steak or roll it, tie it with butcher string and BBQ it? Thoughts?

[wrgilb]

I like grill flat.

[Jerod Broussard]

Rolling can bring about a potential food safety issue.

[bbqLuv]

Spoilsport.

[chazbarrett]

OK then...thank you! Looks like a sweet steak.

[bbqLuv]

Costco sells them as rolled and tied steaks. They are the best, if I may add.
Now if you remove it from the primal cut you will have to roll your own to smoke.

Pairs very well with PBR.

[Pobeque]

UGH my costco used to have them all the time and I haven't seen them in month/years (maybe since pre pandemic now that I think of it)

[Pobeque]

I've cooked it both ways....its great either way. I find cooking it to mid rare + to medium range is the best so you can get the fat to render a little bit

[jfmorris]

I've got a good sized ribeye cap that I removed from a 7 bone prime rib for Christmas, and its sitting in the freezer crying to be cooked. It's about the size of a large flank steak, and I was planning to treat it just like one - basically flat (not rolled), and cook it hot and fast over charcoal to medium rare. Maybe I'll front sear it and then move indirect until the temp is where I want it.

[Starsky]

I've always grilled them rolled