The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 11-25-2009, 11:38 PM   #1
txschutte
Quintessential Chatty Farker
 
txschutte's Avatar
 
Join Date: 08-02-07
Location: Cozad, Nebraska
Default Prime Rib: Boneless v. Standing Rib?

What are the differences, Besides the obvious?

Is flavor richer with bone-in? Cooking times, temps?

My butcher has both. I am buying on Friday to start proper aging for Xmas. I need to pull the trigger on a $180 chunk o' beef.
__________________
"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.
txschutte is offline   Reply With Quote




Old 11-25-2009, 11:54 PM   #2
Midnight Smoke
somebody shut me the fark up.
 
Midnight Smoke's Avatar
 
Join Date: 01-24-08
Location: Southern Arizona Desert
Default

I have only done these twice. Mine had the bones removed (???) and tied back on by the butcher. Just my guess there is not much difference, a lot of the bone is presentation!
__________________







**************************
*** Terry ~ aka Pork Smoker ***

** XL-BGE Hatched 06/20/2008 09:42 pm **
* Couple Weber Kettles, CharGriller, UDS *
* Ultra Fast Red Thermapen *
Projects
Kamado Restoration
Bandera Restoration




Midnight Smoke is offline   Reply With Quote


Old 11-25-2009, 11:56 PM   #3
BobBrisket
Moderator
 
BobBrisket's Avatar
 
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
Default

Quote:
Originally Posted by Pork Smoker View Post
I have only done these twice. Mine had the bones removed (???) and tied back on by the butcher. Just my guess there is not much difference, a lot of the bone is presentation!
Yup, that's how I buy em too. Nothing like knawing on the bones once it comes off the cooker. Them is Chef's Treats. I assume Wyatt's cooking it, right. Hate to see you burn a $180 hunk o beef, Shane. :)
__________________
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up!
BobBrisket Jr.-MUDS, WSJ Silver
My BEST Compliment....."You're a good cooker, Dad!"--My Son :)
Miss You, Marty and Bull! RIP
BobBrisket is offline   Reply With Quote


Old 11-26-2009, 12:01 AM   #4
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Default

What's the cost difference per pound ?

I've done both, never noticed a major difference..
__________________
XL BGE (#2) & Performer Platinum

Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Old 11-26-2009, 12:05 AM   #5
ibait2fish
Full Fledged Farker
 
Join Date: 02-22-07
Location: Ely, MN
Thumbs up

Bone in..yer payin' for the bone...that's about it...Some feel that
the bone keeps the roast moister, with more flavor...try it yerself!
__________________
Brinkmann Smoke King Deluxe
ECM
Weber Kettle grill
Old fridge
Busted gas grill
Blows a greasy sax
ibait2fish is offline   Reply With Quote


Old 11-26-2009, 12:20 AM   #6
txschutte
Quintessential Chatty Farker
 
txschutte's Avatar
 
Join Date: 08-02-07
Location: Cozad, Nebraska
Default

Quote:
Originally Posted by BobBrisket View Post
Yup, that's how I buy em too. Nothing like knawing on the bones once it comes off the cooker. Them is Chef's Treats. I assume Wyatt's cooking it, right. Hate to see you burn a $180 hunk o beef, Shane. :)
Since I have only done boneless. that's where my question arises. The price difference is nil. Zip. Zero. Nada.

The butcher will tie the bones back on if wanted.. Just not sure if its wanted.

Presentation is not an issue, as plates will be served on a "doneness" scale.
__________________
"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.
txschutte is offline   Reply With Quote


Old 11-26-2009, 01:34 AM   #7
southjersey
Knows what a fatty is.
 
southjersey's Avatar
 
Join Date: 08-06-09
Location: Bridgeton, NJ
Default

Have the bones tied back on. Sheesh! Haven't you had enough ribs etc. to know that bones are da beast!

Better yet, cut the bones off AFTER you cook 'em.
__________________
SJ WSM
southjersey is offline   Reply With Quote


Old 11-26-2009, 02:49 AM   #8
Redheart
is one Smokin' Farker
 
Redheart's Avatar
 
Join Date: 07-03-09
Location: Omaha, NE
Default

I always go with a standing roast when I can. But usually remove the bones prior to presentation. This way I have bones to make stock. Also the bones do allow for smoke circulation under the meat, so I can put a pan under everything to catch that wonderful au jus.
__________________
"Red" - Just Moved to Omaha!
Redheart is offline   Reply With Quote


Old 11-26-2009, 05:32 AM   #9
Grillman
is One Chatty Farker
 
Join Date: 07-05-09
Location: Aurora, Colo.
Default

I always buy it "bone in" and remove the slab of bones and grill the
bones "hot & fast" to give them to people as an appetizer; while the
roast is cooking.

You can either smoke/roast/or whatever the roast outside.
Or cook it inside in the oven ...in a pan with carrots, potatoes, onions,
celery, etc. underneath the roast, acting as support for the roast.
__________________
........................
Grillman is offline   Reply With Quote


Old 11-26-2009, 06:44 AM   #10
DaChief
Babbling Farker
 
DaChief's Avatar
 
Join Date: 01-28-07
Location: Melbourne, FL
Default

I like bone-in. I cut along the bone almost all the way through but leave it attached, then tie it back together. You can add some rub there as well. Then when it is done, the bones are easy to remove before carving and are my treat!
__________________
DaChief

BGE Large
WSM
Weber One-Touch Gold
Weber Go-Anywhere
Turkey Fryer

"Go on! Shoot me again! I enjoy it! I love the smell of burnt feathers and gunpowder and cordite!"
-- Daffy Duck
DaChief is offline   Reply With Quote


Old 11-26-2009, 07:07 AM   #11
Vince B
is one Smokin' Farker
 
Join Date: 11-15-09
Location: Bloomingdale Illinois
Default

I always tie the bones back on. I was told with using them it works as a natural rack and also keeps the bottom of the roast from over cooking. Vince
Vince B is offline   Reply With Quote


Old 11-26-2009, 07:44 AM   #12
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Default

I like the bone-on roasts because it acts as a heat shield keeping the roast moist, and the ribs are wonderful to eat. Following the rest, I remove them and they go back on the cooker just long enough to get some color on the inside face.

I cook my standing rib roasts with low pit temps and start with the ribs down. Sometimes I never have to turn them at all, unless it's for some color. Now, this year I had to get a boneless roast and it's about 3-1/2 pounds..... so my game plan is to start of like usual, but I have a shallow pan I may opt to use during the second half of the cook.
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is online now   Reply With Quote


Old 11-26-2009, 08:45 AM   #13
Ford
is Blowin Smoke!
 
Ford's Avatar
 
Join Date: 04-14-07
Location: Lakeland Florida
Default

Quote:
Originally Posted by txschutte View Post
What are the differences, Besides the obvious?

Is flavor richer with bone-in? Cooking times, temps?

My butcher has both. I am buying on Friday to start proper aging for Xmas. I need to pull the trigger on a $180 chunk o' beef.
How do you plan on aging? I'd have the butcher dry age it for you. Not sure I'd trust a butchers cryovac machine to wet age it in a fridge. Besides dry aging is best. Just tell him you want to pick up a dry aged roast for XMAS and he can look after it for you.
__________________
Ford
Retired competition cook. BBQ mentor.
Ford is offline   Reply With Quote


Old 11-26-2009, 10:53 AM   #14
deguerre
somebody shut me the fark up.

 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default

I've never cooked anything but ribbed. Refuse to buy if boned even if I have to go without.
__________________
Guerry
[FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT]
[FONT=Book Antiqua][B]Avatar by Northwest BBQ
[/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
deguerre is offline   Reply With Quote


Old 11-26-2009, 12:57 PM   #15
BBQSamYesIam
Knows what a fatty is.
 
Join Date: 08-09-09
Location: Plano, TX
Default

I can tell you from experience that the four-legged members of my family definitely prefer I buy bone in!!!!
BBQSamYesIam is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Boneless Prime Rib Advice For Thanksgiving thirdeye Q-talk 4 11-22-2010 08:50 AM
Choice Boneless Prime Rib ...on Sale. Grillman Q-talk 3 10-12-2009 11:48 PM
Re-heat advice: Boneless prime rib Prairie Smoke Q-talk 3 09-16-2009 03:05 PM
Standing Rib/Prime Rib on sale at cattleman's dodgeramsst2003 Q-talk 2 12-21-2008 10:35 PM
Standing Rib Roast and Rib Eyes $3.99 lb @ Von's big brother smoke Q-talk 9 06-14-2008 01:35 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 09:41 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts