|
|
|||||||
| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
 |
|
|
Thread Tools |
12-26-2008, 11:59 PM
|
#1 |
|
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
|
Prime Rib Advice; Needed
Only done one and got it from the local butcher, Choice Bone In and tied. It was around $12.00 a pound. It was very good.
The local Albertsons has Choice for $3.77 Bone in and a little more for boneless. What is the best to buy, Boneless or go with the Bone In and have the butcher trim and tie the bone back on, like the 1st one I did? That is where I get lost, why would you buy a Bone In?  Also, read somewhere, here I think about getting the certain Rib cut, any help here? Having some very important people   over for a Sunday Q' ... Sons wife, Dad and Mom.
__________________
 ************************** *** 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 |
|
|
|
12-27-2008, 12:05 AM
|
#2 |
|
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
|
The theory is that the bone adds some flavor. I do boned and tied.
The loin/small end (away from shoulder) is best to get.
__________________
Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
|
|
|
|
12-27-2008, 12:14 AM
|
#3 |
|
somebody shut me the fark up.
  
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
|
I'd recommend bone-in - more flavor. You'll have to cook it a tad longer, but it's worth it, esp. when you start getting to the meat close to the bone. Good stuff!
__________________
Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
|
|
|
|
12-27-2008, 12:50 AM
|
#4 |
|
is one Smokin' Farker
Join Date: 05-04-08
Location: Sweet Home, OR
|
What they said!
__________________
Mike, Traeger "Lil Tex" Pellet Smoker Uniflame Charcoal Grill Weber 22.5" |
|
|
|
|
12-27-2008, 02:24 AM
|
#5 |
|
is One Chatty Farker
Join Date: 11-21-06
Location: Wichita, KS
|
Bone in and tied, means more flavor and also a heat buffer if you are on a UDS or have a hot spot on you smoker. I would opt for the bone in. If you have a hot spot or something abnormal, and it flairs, it burns the ribs not your prime. There is no negative to have the ribs, if the whole thing is cooked perfect, then the ribs are a great cook's treat.
Now as for what end, the loin (small end) looks better, but I think the larger end has better flavor. The thing about the larger end, is you have to cook slower, because the outside lip cooks faster.
__________________
Oct 2011 Update. (it changes) 2 WSM's 1 of each (18.5, 22.5) 2 UDS's Gone, (Brother in Law took them....FARKER) 1 Rib Machine Chargriller Pro Hella Mod (Retired) 2 Bubba Keg (One HOT MOTHER, One LOW N SLOW) 1 22" Performer Yoder YS-640 is the next cooking device. |
|
|
|
|
Similar Threads
|
||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Need Advice: Prime Rib Roast | Outnumbered | Q-talk | 2 | 12-23-2011 04:50 PM |
| Ribeye roast vs Prime rib cooking advice needed | pahutchens | Q-talk | 26 | 12-18-2011 08:48 PM |
| Deep Fried Prime Rib Recipes Needed | thirdeye | Q-talk | 17 | 12-09-2011 09:47 AM |
| Prime Rib advice | SirPorkaLot | Q-talk | 17 | 12-20-2009 04:05 AM |
| More Prime Rib Advice | Wine & Swine | Q-talk | 13 | 12-24-2006 12:12 AM |
| Thread Tools | |
|
|
