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mchar69
12-30-2016, 09:34 PM
Gonna follow Meathead's rules, it was a $75 4 ribber from Costco.
7+ pounds.
I trimmed off the flap and ribs, as well as hard fat and sinew.
I have pictures, but photobucket is so slow I'd get nothing.
Trimmed = about 4 pounds pre-cook.

3 Pounds Ribs and FAT

I ain't complaining, just saying.
Ribs and excess meat going to stock.
Not sure what to do with the fat.

smoke ninja
12-30-2016, 09:55 PM
Thats why sometimes i go boneless. Seems like a better value sometimes

joe84780
12-30-2016, 10:17 PM
Render the fat and use to make some Yorkshire Puddings. Gives them a nice flavor versus butter or olive oil.

mchar69
12-30-2016, 10:44 PM
Thats why sometimes i go boneless. Seems like a better value sometimes
It totally was, I wanted the bones for stock...

mchar69
12-30-2016, 10:48 PM
Did not realize there was so much hard fat -
1 1/2 of 7 pounds. We'll see if we need the fat (which would likely not render)
during the cook... Itook the hard fat and sinews...

Smoke Dawg
12-30-2016, 10:53 PM
I never trim and the fat that renders adds so much flavor as do the bones.

I love gnawing on the bones and sharing with my dog.

Most cook with the bones tied on (chined) so they can slice the roast without bones.

I am sure you will nail it for what you like!

mchar69
12-30-2016, 10:53 PM
added a little less Kosher Salt than Meathead suggests...
rubbed it in....wrapped in plastic wrap..
it better be good! OR ELSE!!

mchar69
12-30-2016, 10:59 PM
I never trim asd the fat that renders adds so much flavor as do the bones.
I love gnawing on the bones and sharing with my dog.
Most cook with the bones tied on (chined) so they can slice the roast without bones.

I am sure you will nail it for what you like!

I did it this way forever - but this time I am trying something new -
it PAINS ME - I tell you! It Really PAINS ME!
But I am going almost 90% Meatheads recipe.
Hell I already sliced the ribs off, de-fatted everything
and pulled off the top roll and bagged and tagged.
I'm committed:) We'll see.

Smoke Dawg
12-30-2016, 11:04 PM
I am sure you will nail it for what you like!

I did it this way forever - but this time I am trying something new -
it PAINS ME - I tell you! It Really PAINS ME!
But I am going almost 90% Meatheads recipe.
Hell I already sliced the ribs off, de-fatted everything
and pulled off the top roll and bagged and tagged.
I'm committed:) We'll see.

I wish you the best ever!

It's hard to change but also hard to trust someone else. It would be better if he was named Prime Rib roast master king!

mchar69
12-30-2016, 11:16 PM
It's hard to change but also hard to trust someone else. It would be better if he was named Prime Rib roast master king!
It would be a whole lot easier if the thing was well marbled - it's not.
That, I fear, will be my undoing, not enough internal fat!