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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-19-2012, 04:00 PM | #1 |
Full Fledged Farker
Join Date: 05-17-11
Location: Baltimore, Maryland
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Prime rib terminology - why not?
So a buddy just asked me this and I think that it's so confusing that it is worth posting:
Buddy says, "I want to make a bone-less prime rib what do I buy?" I told him to get a bone-less rib eye roast. Correct? I told him to grill or bake this bone-less roast and then slice it and it will be prime rib. Now technically it's not USDA prime b/c he's buying choice meat but it's still the right cut, correct? A bone in version would be a standing rib roast which when sliced after cooking would be a prime rib (bone in). If we were to slice this roast before cooking it would be a rib eye steak/roast. Is this right? Head hurts. John
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12-19-2012, 04:09 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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the term Prime Rib predates the USDA grading system. It refers to the fact that the section of the roast that runs from a specified sections of the rib primal (rib 6 throught 12) was considered to be the best, or prime, section of the rib roast cut of meat.
When the grading program was introduced by the USDA, it exempted the terms Prime Rib as a term that did not denote grade. Now, a Prime Rib can even be cut from a Select grade carcass, as it does not relate to carcass grade. Yes, if you take a rib roast, that is cut from rib 6 to rib 12, then you roast it, you are making a Prime Rib roast, regardless of carcass rating. If you cut it into steaks, with the bone attached, you have a rib chop, if you remove the bone, you have a rib steak. If you remove the deckle and bone, you have a ribeye steak. On edit: the term standing rib roast was created for two reasons, one was that it removes the confusion of the use of the term Prime, when the meat is not graded Prime. The other is that a standing rib roast may be cut anywhere along the rib cage, this would include cuts at the end of the rib cage, including rib 13, which would mean it cannot be labelled Prime Rib, or it could be from the large end, ribs 4 and 5, thus also not allowing for the name Prime Rib. But, these would be standing rib roast none the less.
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12-19-2012, 04:11 PM | #3 |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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Great lesson, landarc!
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12-19-2012, 04:11 PM | #4 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Prime rib is the name of the cut. Very few are Prime graded pieces of meat. Or like Landarc said while I was typing
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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12-19-2012, 04:14 PM | #5 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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Landarc hit it on the head, I would like to add that I like to have the butcher cut the ribs from the roast and then tie them back on. Makes for easy cutting and I like to roast the bones after they are separated.
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12-19-2012, 04:17 PM | #6 |
On the road to being a farker
Join Date: 09-09-11
Location: Wellsville, NY
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Landarc, that just about the best and most clearly written explaination I've seen on this - thanks!
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12-19-2012, 04:19 PM | #7 |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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Another tip is to go get those meaty beef bones that the meat cutter slices off the roast for those that don't know better! I just bought 40 lbs for 1.50/lb. SCORE!!
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"Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes. |
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12-19-2012, 04:42 PM | #8 | |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Quote:
Another little fact about Rib roasts in general and Prime Rib in specific. Ribs 6-9 are referred to as the large end, ribs 10-12 are referred to as the small end. The closer to the large end you are, the more deckle and less rib-eye muscle you get. The closer to the small, the less deckle and larger rib-eye muscle you get. Ribs 11 and 12 will rarely have any deckle at all. So, if you like that fatty flap of meat on a Prime Rib, you want large end, if you want the lean part, then small end. For a real treat...buy the standing rib roast, from rib 5 to rib 13. That would be nine bones. Find yourself a large-ish rotisserie or Santa Maria grill and roast the entire thing. It should take 2 to 3 hours over a medium fire kicking off 275F to 280F at the meat. Nothing but a Santa Maria type rub. You will be eating a true 1920 to 1940 Santa Maria BBQ.
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12-19-2012, 05:14 PM | #9 |
Full Fledged Farker
Join Date: 02-07-12
Location: Washington, DC
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So if I get one of these, I should smoke it low and slow (225˚ OF COURSE) for like 15 hours, then shred it like pulled pork, right? I'm thinking an IT of 205˚-210˚ so or until it probes like buttah.
I plan on covering it with about 2lbs of my super secret chili sugar rub. But first, I'm going to slather it with A1 sauce. |
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12-19-2012, 05:20 PM | #10 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Go for it. I no longer know what to believe, for all I know, it could turn out incredible.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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12-19-2012, 06:06 PM | #12 |
is one Smokin' Farker
Join Date: 05-21-11
Location: Athens, Georgia
Name/Nickname : Chris
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Nice post guys.. It amazes me how much I learn from the Brethren!
Sent from my iPhone using Tapatalk
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12-19-2012, 06:27 PM | #13 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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+1 on this... Thanks so much for finally explaining it in a way that now totally makes sense, especially the large end and small end gig.
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12-19-2012, 06:33 PM | #14 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I see you as a small end guy, I am more of a medium end guy, but, if it jiggles, well, Vinny-fy me.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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12-19-2012, 06:35 PM | #15 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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^^^2 handers, one handers, they're all good!
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prime, prime rib, Rib Roast, standing, USDA |
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