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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 11-25-2009, 10:38 PM   #1
txschutte
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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.
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Unread 11-25-2009, 10:54 PM   #2
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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!
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Unread 11-25-2009, 10:56 PM   #3
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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. :)
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Unread 11-25-2009, 11:01 PM   #4
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What's the cost difference per pound ?

I've done both, never noticed a major difference..
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Unread 11-25-2009, 11:05 PM   #5
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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!
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Unread 11-25-2009, 11:20 PM   #6
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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.
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Unread 11-26-2009, 12:34 AM   #7
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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.
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Unread 11-26-2009, 01:49 AM   #8
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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.
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Unread 11-26-2009, 04:32 AM   #9
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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.
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Unread 11-26-2009, 05:44 AM   #10
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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!
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Unread 11-26-2009, 06:07 AM   #11
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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
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Unread 11-26-2009, 06:44 AM   #12
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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.
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Unread 11-26-2009, 07:45 AM   #13
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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.
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Unread 11-26-2009, 09:53 AM   #14
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I've never cooked anything but ribbed. Refuse to buy if boned even if I have to go without.
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Unread 11-26-2009, 11:57 AM   #15
BBQSamYesIam
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I can tell you from experience that the four-legged members of my family definitely prefer I buy bone in!!!!
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