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cirk 12-22-2012 03:54 PM

Butcher Market Score!!! Now I need advice! Pron
1 Attachment(s)
Somebody didn't want bones on their PRIME ribeye! So I got em, now what's the best way to cook these bad boys???

Attachment 73690

luke duke 12-22-2012 04:08 PM


Southstar Jeff 12-22-2012 04:19 PM

+1 on that. Nice and simple.

cirk 12-22-2012 04:23 PM

Yep salt and pepper was all I plan on doing. Anyone have any ideas on cook times and temp?

cirk 12-22-2012 07:14 PM

And should I rub the day before and let the salt and pepper penetrate or not?

slammmed 12-22-2012 08:13 PM

I cooked a 14lb one last year. I did it in the oven at 450 for 40 minutes then dropped to 375 for I think it was two hours if I recall correctly. It came out fantastic.

Pitmaster T 12-22-2012 09:23 PM

The Ray Lopez way is the ONLY way to go on those. Salt, pepper, red pepper, maybe a bit of garlic but smoked IN a pan, fat down then turn over. NO SUGAR!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Use a Real metal pan... not foil. House temp 270 to 325 and go ahead and place the ribs in a hot area. Turn often to fry that fat. Takes 3 to 4 hours or til just about to fall apart.

TomB 12-23-2012 06:20 AM

My butcher gave me some rib bones like this before. Iif I rember right, I just salted and peppered and smoked for 4-5 hours at 275. Wrapped after 2 for an hour just like pork ribs. Turned out great. Remember to remove the membrane on back side, if there is one.

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