Braumeister
Knows what a fatty is.
- Joined
- Jun 3, 2010
- Location
- St...
That is a nice score. Tis the season for beef ribs other people waste :biggrin1:
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.
Hi All
I buy bone in rib primals from Costco is there any way to tell which end I am buying? There is usually 7 bones,15-20lbs.