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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-22-2012, 02:54 PM   #1
cirk
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Default Butcher Market Score!!! Now I need advice! Pron

Somebody didn't want bones on their PRIME ribeye! So I got em, now what's the best way to cook these bad boys???

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Unread 12-22-2012, 03:08 PM   #2
luke duke
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Salt
Pepper
Fire
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Unread 12-22-2012, 03:19 PM   #3
Southstar Jeff
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+1 on that. Nice and simple.
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Unread 12-22-2012, 03:23 PM   #4
cirk
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Yep salt and pepper was all I plan on doing. Anyone have any ideas on cook times and temp?
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Unread 12-22-2012, 06:14 PM   #5
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And should I rub the day before and let the salt and pepper penetrate or not?
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Unread 12-22-2012, 07:13 PM   #6
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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.
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Unread 12-22-2012, 08:23 PM   #7
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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.
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Unread 12-23-2012, 05:20 AM   #8
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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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