Beef Back Ribs versus Prime Rib aka Ribeye Roasts and done temperatures

[jfmorris]

I've got a question based on how amazingly good the 4 bone slab of beef back ribs I made this week was, smoked to 200ish over the course of 4-5 hours. These ribs were detached from a rib roast that I in turn cut into boneless ribeyes back late last year, when you can get the ribeye specials at Publix.

So the question is.... I know we cook RIBS to 195+ temps to get them tender. And these were like smoky pot roast on a stick. Amazingly moist, tender and good. And we grill our ribeye steaks or "prime rib" roasts to something like rare or medium-rare.

So, considering ribeyes tend to have a lot of fat and marbling, what would happen if you smoked a ribeye roast, bones and all, low and slow to brisket/pulled chuck/Boston butt temperatures? Would it be dried out? Would it be fork tender and shreddable?

Inquiring minds want to know!

[shify]

I've definitely watched some video online where they did it out of the same curiosity. No clue where I saw the video or who did it.

My recollection was it was really good and moist/tender but not better than a ribeye cooked medium rare and not better than brisket which is significantly cheaper. Basically not a good use of good meat

[jfmorris]

Ok - good point about the result being like brisket but at 2-3x the price, if not more. These ribs came off a prime rib roast I bought for $6.99/lb on sale at Publix during the holidays. I buy briskets on sale for $2.99 at Kroger.

That said, I doubt the whole hunk of beef, being much thicker than a brisket OR the slab of ribs, will take up as much smoke flavor throughout the beef either. When munching on ribs, you get bark and smoke in almost every bite.

[Bkhuna]

jfmorris I buy standing roasts when they are on sale at Publix and ask them to but of the back ribs leaving extra meat on them. I prefer to cooking them with B&B Oak charcoal indirectly. Call me a heretic, but not everything needs to be smoked. I prefer rib roasts with a hint of smoke.

[bbqLuv]

The two-end cuts off a rib roast are usually well done. And quite good.
If that helps.

Prime Rib Smoked Like A Brisket - Prime Rib Experiment (youtube.com)

Prime Rib Smoked Like a Brisket - Genius or Disaster? (youtube.com)

We Slow Smoked A Prime Rib - Like It Was A Brisket (youtube.com)

[texastweeter]

It will be good, but you can do the same with a chuck or brisket which is much cheaper.