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12-22-2012, 02:54 PM
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#1 |
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Full Fledged Farker
  
Join Date: 12-15-11
Location: Madison, MS
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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???
ImageUploadedByTapatalk1356209680.313998.jpg
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Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie) Weber OTG |
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12-22-2012, 03:08 PM
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#2 |
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is one Smokin' Farker
Join Date: 01-16-10
Location: Dallas, TX
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Salt
Pepper Fire |
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12-22-2012, 03:19 PM
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#3 |
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On the road to being a farker
Join Date: 04-01-12
Location: Marietta, GA
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+1 on that. Nice and simple.
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12-22-2012, 03:23 PM
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#4 |
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Full Fledged Farker
Join Date: 12-15-11
Location: Madison, MS
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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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Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie) Weber OTG |
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12-22-2012, 06:14 PM
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#5 |
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Full Fledged Farker
Join Date: 12-15-11
Location: Madison, MS
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And should I rub the day before and let the salt and pepper penetrate or not?
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Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie) Weber OTG |
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12-22-2012, 07:13 PM
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#6 |
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On the road to being a farker
Join Date: 09-04-12
Location: Boca Raton, Fl
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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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12-22-2012, 08:23 PM
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#7 |
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is Blowin Smoke!
Join Date: 04-03-11
Location: Dickinson, Texas
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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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12-23-2012, 05:20 AM
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#8 |
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Full Fledged Farker
Join Date: 02-07-10
Location: Des Moines, IA
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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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