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12-21-2011, 12:13 PM | #1 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Please Educate Me On Buying A Prime Rib Roast
The local Albertson's has Rib Roast on sale for $3.97 a LB.
The Ribeye cut is $4.99 a LB The butcher said if I understood him correctly, that the Ribeye is from the Large end closest to the Loin. This cut can be 7 Bone (maybe More, I did not ask). The Small end is the Cheaper cut but can only be 3 bone maximum. Could you explain what this means in English to me? Why would the small end only be allowed to be cut 3 Bones? I am assuming the Ribeye cut is the best, they did look better as to a smaller Fat cap and better Marbling. I am sure they will cut me what size I need, but need to act like I know what I am talking about. Thanks!!!!
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************************** *** 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 |
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12-21-2011, 01:02 PM | #2 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Terry,
Check out page two of this: http://www.cooksillustrated.com/imag...BeefRoasts.pdf The small end is normally the better cut...
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Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
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12-21-2011, 01:11 PM | #3 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Alton! You seek Alton!
Part 1 Good Eats S05E02 Celebrity Roast aka Family Roast Part 1 of 2 - YouTube Part 2 Good Eats S05E02 Celebrity Roast aka Family Roast Part 2 of 2 - YouTube
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12-21-2011, 01:13 PM | #4 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Are they choice or select?
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12-21-2011, 01:22 PM | #5 | |
Knows what a fatty is.
Join Date: 07-31-11
Location: Rushmore,MN
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Quote:
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12-21-2011, 01:35 PM | #6 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Choice, I know the quality of the Beef is not the best from the Grocery. But I am thinking I can have a nice family get together with the right hunk.
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************************** *** 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 |
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12-21-2011, 01:39 PM | #7 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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When Albertson's was in Memphis, I avoided them like the plague.
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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 |
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12-21-2011, 02:29 PM | #8 | |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Quote:
We are going to have about 10-12 people over for dinner. The $4.99 per Lb for the Ribeye cut is okay, if the best choice. We are going to do a $10.00 per person donation. Full Prime Rib dinner with Baked Potato, Bread and another side, pretty good for $10.00 I think the simplest way for me to ask what I am looking for. What should I tell the butcher I want him to Cut me???????????
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************************** *** 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 |
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12-21-2011, 02:34 PM | #9 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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I'd tell him you want enough small end to feed the amount of people you have coming over... If it's two roasts, I think you are better off doing two small ends. If some guests prefer their meat more done than others, this might give you flexibility to accomodate both.
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Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
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12-21-2011, 02:36 PM | #10 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I usually buy the whole boneless when I get ribeye. When I do want to go caveman, I get a two or three bone loin end.
On edit, a three bone is enough for two meals between Redhot and me.
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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 |
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12-21-2011, 02:36 PM | #11 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Rib roast cut from the loin end. I usually cook 1/2 to 3/4 pound uncooked weight per person. But. I also don't slice it 1" thick when I serve it.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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12-21-2011, 02:51 PM | #12 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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I guess I do not understand. I thought one end was the Ribeye and the other end the Loin.
How do you mean you buy a whole Ribeye? Sorry, I am a little confused with this cut (Prime Rib) in general. They do have the Prime Rib sold as a whole in the store too.
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************************** *** 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 |
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12-21-2011, 02:55 PM | #13 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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It's all rib roast but one end is near the front (near the shoulder) and the other near the back (loin). The loin end is usually more tender than the chuck end.
If it's bone in it's a standing rib roast. If the bones are removed it's sometimes called a rolled rib roast. You can usually feed 2 people per bone from a standing rib roast.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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12-21-2011, 03:33 PM | #14 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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^^^^^ Yep, a whole boneless ribroast is what I get. I usually cut the whole into individual steaks on the shoulder end and a small roast on the loin end.
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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 |
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Thanks from:---> |
12-21-2011, 05:26 PM | #15 | |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Quote:
So if I ask for the back end (Loin) that would be Ribs 10-12 per the reference below from "Serious Eats". Correct? Would someone clarify which cut Albertsons is selling as the Ribeye? Ribs 10-12? I feel thicker in the head than a 2X4 about this.
__________________
************************** *** 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 |
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