Getting ready to smoke a Prime Rib for a dinner party this weekend. I've made the Prime Rib recipe from Meathead's book once in the past. It was great! I followed his recipe exactly and removed the Rib Cap, but I was hesitant to do so. Once again, I find myself hesitant...it is a great piece of the Prime Rib. Additionally, its strange because in the photo on Page 249 of the book, it clearly looks like he's left the rib cap on (unless he's left some fat and rolled it into the middle when shaping. So, I'm debating and curious what others have done... The question - Leave it on? Or trim it off? Thanks!
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Prime Rib - Remove / Do not Remove the Rib Cap
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I always leave it on. Does it have the potential to be "overcooked" when left on? sure. does that negatively impact the taste? i don't think so. Left on, i believe its the best part of the prime rib even when cooked more than the center and the few times i've had cooked the cap on its own i wouldn't say that i've enjoyed it materially more than a good rib-eye steak. but you have the ribcap so you be the judge. As a sidenote, incredible consistency edge-to-edge on that prime rib. I'd think a 5-10 minute sear on each side would cause a larger gradient.
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I shot that picture before I started removing the cap. I always do now. The cap (spinalis) is the best muscle on the animal and it is easily overcooked. On this page is a video called "The Best Way To Cook Prime Rib" https://amazingribs.com/tested-recip...er-beef-roastsLast edited by Meathead; December 15, 2020, 03:42 PM.
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Founding Member
- Jul 2014
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- Sprang, TX
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Dances with lemmings
(and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"
I have been buying great big 7+ rib USDA prime roasts every year around Christmas when HEB puts them on sale. I used to make prime rib roasts with one, removing the bones and smoking them separately. Now all I do is make ribeyes. Some tomahawks and some regular. I leave that fatty tail. I just love ribeye steaks more than I love prime rib.
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I like it both ways! Removing the cap is great, but makes for a smaller and less impressive prime rib cut after. Also unless your cooking for yourself, 99% of others wont understand what the cap is and why its better cooked seperately. So for my next Christmas prime rib, I'll be leaving the cap on and using the reverse sear method to minimize overcooking the cap! Either way...delicious!
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I leave the cap on. Even over done (grey) it is usually so well marbled with good stuff that it tastes great.
I have my family put meat leftovers on a plate in the kitchen as we feed the (mostly) fat to the dogs and chickens for a treat. When I go to chop up those lefovers, I will usually find some cap in there and save it out and eat it myself as an early morning snack. Gray or pink it is delicious and gray or pink it is all delicious when briefly rewarmed.
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