Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

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

There are 2 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
See more
See less

Rib Roast - remove rib cap?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Le Grill
    Charter Member
    • Dec 2014
    • 71
    • Chicago suburbs
    • Current grill collection:
      WSM 18.5
      Weber kettle 22.5
      Weber Genesis Silver B

    Rib Roast - remove rib cap?

    I'm Cooking my first rib roast this Sunday for my dad and some family for Father's Day. I bought a 10 pound boneless rib eye roast.

    My question is: after reading Meathead's article about how the rib cap can get overcooked and its such a great piece of meat he suggests removing it. So what does everyone think? Do you guys normally remove the rib cap and cook the rib eye eye by itself? Or just cook it whole.

    Other details: the 10 pound roast is already somewhat trimmed by the butcher. It didn't come with any bones but I have some beef rib bones frozen that I plan on using to make the gravy/stock in a dripping pan. I have to feed 8 people so I have way more than i need. I was considering slicing off a couple rib eyes steaks for freezing.
  • richinlbrg
    Founding Member
    • Jul 2014
    • 1901
    • Leesburg, VA. (Northern, VA)
    • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

    #2
    The cap. So far, I have always cooked it whole. I'm DYING to try cutting the cap off, rolling it together to look like a round steak, tie together with butcher string and cook separately. Think it will be GREAT!

    Nothing wrong with slicing some off, dry brine, rub and freeze for later. Or cook it all and eat later, perhaps in salads, etc.

    Comment

    • Mosca
      Charter Member
      • Oct 2014
      • 3786
      • PA
      • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

      #3
      I leave it on. It is so freakin' good that I don't care if it is medium rare or well. Or raw.

      If I cut it off I would wait until everyone went home and then eat it all myself.

      Comment

      • halfglass
        Former Member
        • Sep 2015
        • 21
        • Lake Chapala Mexico

        #4
        I am one who likes to do the bone on rib roast. Have the butcher bone the roast and re-tie them on.

        I take my roast and marinate it in a mixture of Maggi Seasoning and Good Extra Virgin Olive Oil. Equal parts. To that I add fresh ground black pepper and granulated garlic. (Not Garlic Salt) Bothe equal also.
        Say 1 cup olive oil, 1 cup Maggi Seasoning. 1 heaping tablespoon pepper and same of granulated garlic.
        Marinate for at least two hours ( not over night).
        Cook with a good meat thermometer and remove when you reach the desired temp. I chose to remove at 120 and tent in foil. Nice rare inside, med ends.
        I have cooked about a dozen on my Weber 22 inch kettle using indirect heat on both sides.
        The ribs are to die for. After I cut them off I shut down the grille and let them cook for a while longer.
        You may want to hide them from everyone else. Too Good.
        Have Fun

        Comment

        • Le Grill
          Charter Member
          • Dec 2014
          • 71
          • Chicago suburbs
          • Current grill collection:
            WSM 18.5
            Weber kettle 22.5
            Weber Genesis Silver B

          #5
          I ended up removing the rib cap and grilling it separate. Both the eye and the cap were amazing. Cooked the eye roast at 225-240 then sear at the end. Had an excellent crust. Then I grilled the rib cap over high heat at the end when i was searing the roast.

          I can highly recommend this method. Removing the cap was not hard as it almost pulled away along the fat line, but then I spent a lot of time trimming the fat/silverskin under there. In hindsight I probably went a little too aggressive and could have left a little more fat on.

          halfglass back ribs are great by themself, but I love me some crust on my rib roast. You aint getting no crust if you have those bones in the way. Also tenting with foil does nothing but soften the bark/crust.

          Comment


          • Meathead
            Meathead commented
            Editing a comment
            Yep!
        • OneCharmingPig
          Former Member
          • Sep 2014
          • 24
          • SE Michigan

          #6
          Yeah agree with a lot of this. Don't need to take it off - you'll still have killer meat pretty much perfectly medium-rare if you follow the process. But if you want to prepare the best possible roast you can, taking it off is helpful for uniformity.

          Comment

          • fuzzydaddy
            Charter Member
            • Nov 2014
            • 4973
            • Winchester TN
            • Hardware
              Blackstone 36” Griddle.
              Slow 'N Sear Deluxe Kamado & Kettle Grill.
              Slow 'N Sear (1.0, Deluxe, 2.0).
              DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
              Weber Chimney Starters (regular and compact).
              Joule, Instant Accu Slim.
              GrillGrates.
              Maverick XR-50 [my favorite].
              ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

              Consumables / Favorites
              KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
              Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
              SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
              MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

            #7
            Originally posted by Mosca View Post
            I leave it on. It is so freakin' good that I don't care if it is medium rare or well. Or raw.

            If I cut it off I would wait until everyone went home and then eat it all myself.
            I have been known to trim SLC Ribs and save the pieces for me and no one else knows they ever existed, or eat a little bark from butts before pulling. I like how you think!

            Comment

            Announcement

            Collapse

            2021 Meat-Up In Memphis Canceled

            We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
            See more
            See less
            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":""}

            Spotlight

            These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use Our Links To Help Keep Us Alive

            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder's fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here's a link that takes you to a page on Amazon that has some of our favorite tools and toys:

            If you have a Weber Kettle, you need the Slow 'N' Sear

            slow n sear
            The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

            Click here for our article on this breakthrough tool


            The Good-One Is A Superb Grill And A Superb Smoker All In One

            the good one grill
            The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

            Click here to read our complete review


            Griddle And Deep Fryer In One

            Pit Barrel Cooker Smoker
            The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

            Click here to read our detailed review and to order


            The Pit Barrel Cooker May Be Too Easy

            Pit Barrel Cooker Smoker
            The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

            Click here to read our detailed review and the raves from people who own them


            The Undisputed Champion!

            thermapen
            The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

            Click here to read our comprehensive Platinum Medal review


            Grilla Pellet Smoker proves good things come in small packages

            Grilla pellet smoker
            We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

            Click here for our review on this unique smoker


            Delta by Nuke,
            Stylish and Affordable
            Gaucho Grill

            Weber Genesis Grill
            Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

            Click here to read our complete review


            Genesis II E-335
            A Versatile Gasser That Does It All!

            Weber Genesis Grill
            Webers? Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

            Click here to read our complete review


            GrillGrates Take Gas Grills To The Infrared Zone

            grill grates
            GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

            Click here for more about what makes these grates so special


            Is This Superb Charcoal Grill A Kamado Killer?

            PK 360 grill
            The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. 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

            Click here to order directly and get an exclusive AmazingRibs.com deal


            Our Favorite Backyard Smoker

            kareubequ bbq smoker

            The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

            Click here for our review of this superb smoker


            Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

            masterbuilt gas smoker
            This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175? to 350?F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

            Click here to read our detailed review


            Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

            maverick PT55 thermometer
            A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

            Click here to read our complete review


            Track Up To Six Temperatures At Once

            Grilla pellet smoker
            FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

            Click here for our review of this unique device


            The Cool Kettle With The Hinged Hood We Always Wanted

            NK-22-Ck Grill
            Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

            Click here for more about what makes this grill special


            Finally, A Great Portable Pellet Smoker

            Green Mountain Davey Crockett Grill
            Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

            Click here to read our detailed review and to order