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uhmump95
07-26-2019, 11:34 AM
I plan on cooking a beef rib roast. Should I cook it with or without the bones?

That is all.

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thirdeye
07-26-2019, 11:57 AM
I'm middle of the road on this one. Cooking a bone-in is fine because the bones act as a heat shield during the cook, and when my roast comes off to rest, the bones are removed and returned to the smoker for another couple of hours to cook tender, and they are great the next day with leftovers.

When cooking a boneless rib roast I will tie the roast giving me a more consistent diameter, which makes for very even cooking (doneness) across the cross section of the roast.

https://i.imgur.com/Z0lA59z.jpg

Grillman
07-26-2019, 04:24 PM
I plan on cooking a beef rib roast. Should I cook it with or without the bones?

That is all.

Sent from my SM-N950U using Tapatalk

It's all about personal preference.

Personally, I buy the bone-in roast, and cut the ribs off
and cook them hot-n-fast for a snack while the roast is cooking.

It wont be long and Thanksgiving, Christmas and New Years will
be here, and those are great times to cook a rib roast (prime rib),
so you can try different things then too.

sudsandswine
07-26-2019, 05:43 PM
A lot of butcher shops that sell rib roasts will go ahead and separate the rack of bones from the roast, then tie it back on with twine for best of both worlds. Ribs act as a heat shield but are easy to remove after the cook for slicing the roast. Sometimes you just gotta ask them to if they arent like that already in the case. Its easy enough to do yourself with a flexible boning or filet knife.

Smoking Piney
07-26-2019, 07:11 PM
I cook rib roasts bone in. I smoke low and slow at 250 to an IT of about 115, tent and rest for about 20 minutes, and sear it off on a very hot grill (about a minute and change a side) to finish. It works out to perfectly medium rare end to end. :-D

https://i.imgur.com/fvCcJMzh.jpg

uhmump95
07-27-2019, 07:18 PM
Well I went with bone in. Just got finished. No sear this time. I cooked to 140 so I hope it is not dried out. If so I will pull earlier next time.

Thanks for the information. https://uploads.tapatalk-cdn.com/20190727/1c47636f6c6105b0d0ae97686d7d996b.jpg

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LYU370
07-27-2019, 07:23 PM
I cook rib roasts bone in. I smoke low and slow at 250 to an IT of about 115, tent and rest for about 20 minutes, and sear it off on a very hot grill (about a minute and change a side) to finish. It works out to perfectly medium rare end to end. :-D

https://i.imgur.com/fvCcJMzh.jpg

Yes Sir! ^^^^ That is what you want! Pink edge to edge, none of that nasty overcooked grey stuff at the edges.

uhmump95
07-27-2019, 08:41 PM
We like our beef a little more done. The family gave it two thumbs up.https://uploads.tapatalk-cdn.com/20190728/efe817de54acd840d576933ab520ec80.jpg

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Smoking Piney
07-27-2019, 08:44 PM
It's all good.

Family signs off on it......life is good! :-D

ModelMaker
07-28-2019, 10:13 AM
You pay for it, you eat it any way you want.
Ed

SMetroHawkeye
07-28-2019, 11:35 AM
I'm middle of the road on this one. Cooking a bone-in is fine because the bones act as a heat shield during the cook, and when my roast comes off to rest, the bones are removed and returned to the smoker for another couple of hours to cook tender, and they are great the next day with leftovers.

When cooking a boneless rib roast I will tie the roast giving me a more consistent diameter, which makes for very even cooking (doneness) across the cross section of the roast.

https://i.imgur.com/Z0lA59z.jpg

That is sexy-lookiní as hell, Thirdeye... that feast must have been awesome! Iím normally a bone-in guy as well, but if youíre cooking 6-8 of those bad boys, boned-out and tied for comfort looks Killer-B!

Gore
07-28-2019, 11:50 AM
I prefer bone-in, but I base it on cost. Usually I find that the cost per pound is about the same for bone-in as bone-out. I can't justify paying so much for the little bit of extra meat I get around the bones. The end product isn't that much different.