Prime rib bones or no bones

[Grumpy's Q]

I have a 8 lb prime rib to cook tomorrow. I'm going to to marinate over night in a garlic, herb, olive oil concoction. The rib roast is chimed. Should I cook the rib bones and all or toss the bones and just worry about the meat? First time to try this on the bandera. What do ya'll think?

 

[Wine & Swine]

I cook mine on the bones (sear meat side first and flip. I then pull the meat, let rest and serve & put the ribs back on for a late night snack (my Christmas trick). My only advice is watch the amount of oil in the marinade (the meat already has alot of fat), I use red wine in mine (then rub with Montreal) to start breaking down the meat (it makes a great base for a sauce when your done marinating).

 

[Jorge]

With the bones, but if you really want to trim them don't toss them. Rub them up good with some grub rub and smoke them.

 

[Bigmista]

TOSS RIB BONES?!?!?!?

Have you taken leave of your senses? Rib bones are what I eat cause I can't afford prime rib!

 

[Kevin]

TOSS RIB BONES?!?!?!?

Have you taken leave of your senses? Rib bones are what I eat cause I can't afford prime rib!

LOL.

And by the way, I'm hungry.

 

[jgh1204]

Went to Sam's last night. Had the their Whole Bone in Ribeyes for $5.49. Picked one up for $70.

 

[Grumpy's Q]

The reason I ask is the roast is chimed. I'm not sure how much of a pain it is going to be when I go to sear it.

 

[cmcadams]

I do mine boned and tied, so they cook with the bones, but the roast just lifts off them when I'm ready to eat... And the rib meat is tasty!

 

[boberosabbq]

De Boned and tied is the way i go.

 

[Grumpy's Q]

I do mine boned and tied, so they cook with the bones, but the roast just lifts off them when I'm ready to eat... And the rib meat is tasty!

Just as I figured strings burned right through. Oh well I'll know better next time. Tied it all back together put in the smoke side to finish. Just ate the last piece today for lunch. Man it was good.

 

[Smokin Gator]

Gotta be bones in for me.

 

[Harry_N]

Bones in, fat cap on (AKA 109 prime) the 112a (rolled ribeye roast) just don't do it for me. The bones help control the products internal temperature and it is almost impossible to mess up a 109' taste by over seasoning or getting creative with a $100.00 piece of meat.

 

[big brother smoke]

Bones in, fat cap on (AKA 109 prime) the 112a (rolled ribeye roast) just don't do it for me. The bones help control the products internal temperature and it is almost impossible to mess up a 109' taste by over seasoning or getting creative with a $100.00 piece of meat.

Nice info. Now can I get you to go over to cattle call and introduce yourself? It would be mighty neighborly.:-D

 

[tony76248]

You can slice the bone next to the meat but not all the way. Then shove a bunch of spices (garlic, sea salt, peppet and rosemary) then tie or just arrange it a way that it goes back in place. I think that is what most folks do. That said, I take the bone off.

 

[Wicked_Too]

Bones = Flavor

 

[DaChief]

Bones In!!!

 

[Harry_N]

Nice info. Now can I get you to go over to cattle call and introduce yourself? It would be mighty neighborly.:-D

Not a problem at all, A bit of background on me. I am the chef at our local country club, so if you have any questions I could answer please feel free to PM or post. I will help you with anything I can.

As for smokers, I got a Stumps clone in the works with a rolling bakery cabinet as a chamber. I am retiring my other homebuilt wooden unit, (yes they work, and work good too)