Glen and Friends smoke a prime rib roast to 200° like a brisket….

[Mosca]

He uses cheap, ungraded Mexican beef, which he compared to Canadian AA or USDA Select. I like this guy, he cooks like a regular person would. If something isn’t good, he lays it on the line. (Spoiler: this comes out good.)

[yakima]

Interesting. I wonder if BBQ Stars has anything comparable. Have not looked.

[captainlee]

I don't think that I want a fall apart Prime Rib. Since I only cook 2 a year I'll stick with 125 degrees.

[Mosca]

Yeah, I’m not popping $180 worth of USDA prime into the smoker either! But he says it was an experiment, and the roast is a post-Easter sale at 30% off. Those are around $10/lb here, at 30% off it’s a 6.5lb roast, so $45ish? That’s what I typically pay for chuck roasts, and a lot less than short ribs. It isn’t making its way onto my list of future cooks, but it’s the kind of thing I might do on a whim.

[Jerod Broussard]

Good thing it wasn't a Tri-Tip.

[Clark]

He calls it "cheap, upgraded Mexican beef." When I lived in El Paso, we used to go to bullfights in Juarez whenever we had company came to town. After each bull was killed and dragged out of the ring, it was butchered and given to poor folks.

They called it "fresh upgraded Mexican beef."

[Jerod Broussard]

Were there many "poke holes" in the meat? Especially as you migrate towards the dorsal surface.

[STEbbq]

Does that count as tenderizing the meat?

[Mosca]

Only if Jaccard is the matador.

[Oak Smoke]

We were able to buy ungraded Mexican beef in an Amigos grocery store in Amarillo, TX for years. It was great. There would be 50 or so cryo sealed ribeye loins in a chest type cooler. You were welcome to dig through and pick whichever ones you wanted. If you took your time you could find ones that were nicely marbled and limp that would make very good steaks. The thing that sold me was they were $4.99 a pound.