Beef Rib question

Discussion in 'Beef' started by jerseyhunter, Jun 9, 2009.

  1. Would it be worth while If I cut the ribs off of a few prime rib roasts. After wards I would put one on the slicer for cheese steaks and the other cut into boneless Rib Eyes. Is my thinking sound? As I bought some on sale for $4.99lb. bone in.
     
  2. flash

    flash Smoking Guru OTBS Member

    We get some slabs of what is said to be Prime Rib on the bones from our local WD from time to time. I take them to around 135º and they are fabulous.



    Usually comes in slabs of 4 ribs. I like them cut individually.
     
  3. foxmid

    foxmid Fire Starter

    Oh man, I wish I could find those around me. I've never been a huge fan of beef ribs, but those look GREAT!

    I may have to buy my own bown-in standing rib roast and make my own...
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I personally would leave the ribs on smoke them at 240 to 250 till internal is about 140 towel and cooler it then simpley enjoy.
    Oh thats want I did you saw it and now you can see what it will look like. Go my son and smoke.
     
  5. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    I would cut the ribs off both. For the roast you are going to smoke I would tie them back on - just maked slicing easier.
    Take the ribs from the cheese steak roast and smoke them. Enjoy!
     

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