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Ribeye cap (Spinalis Dorsi)
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Here's one of my favorite things to cook. Did this last night. Whole ribeye cap. I bought a whole primal cut prime ribeye from Costco awhile back and separated the cap from the eye, trim it up and rolled and tied it and into the freezer. After thawing, I untied it and dry brined for several hours in the frig. (1/2 tsp kosher salt per lb. of meat) I set up the BGE with the AR rig and put the grill gates, smooth side up down low, to sear on later. Rub the cap with Worcestershire and seasoned with Oakridge BBQ's Spogos, a little spay of duck fat and cooked @ 300 for about 30 minutes, flipping several times. I then pulled it about 120, spayed a little duck fat on the grill gates and got the fire roaring. Decided to put a little Oakridge BBQ's Carne Crosta on the meat before searing. This is really a great tasting piece of meat, Our Costco sometimes has the cap tied up as individual pin wheel shaped steaks, about 2" wide. I'll get these sometimes and untie them, roll them out and cook hot and fast.
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Excellent cook !! The only thing I would have done different is drink more beer.... Bet it was some great eatin.. Pay attention newbies... wrgilb has his act together.....
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Good call. good cook. I like the crosta as well.
The rolled ones are usually "blade tenderized". Who needs that?
I’ve pretty much taken to only buying the big cryovac bagged stuff from Costco.
We should start a letter writing campaign to Costco. Who wants to have to cook something like this to 165F IT to be safe? Not doing that saves them money as well.
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Founding Member - Moderator Emeritus
- Jul 2014
- 5019
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
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Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
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All my recipes, photos and information can be found at
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