Cross Rib Roast

Discussion in 'Beef' started by rbrinton2373, Feb 2, 2008.

  1. rbrinton2373

    rbrinton2373 Fire Starter

    I have a cross rib roast that I am fixing for the superbowl. I have been told that it is essentially the shoulder. I am looking for suggestions on what to do with it. I was planning on pulling it but after thinking about it for a bit I am now wondering if I should slice it or even just keep it as a roast with some carrots and potatoes. I am also wondering if anyone can recomend a good marinade. Here are some pics of it in it's raw stages. I will also update as it cooks. Also will I wrap it in foil at around 165 degrees until 200+ degrees and then let it sit in a cooler for 1hr +. (like the brisket and pork shoulder that I've done?
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  2. flash

    flash Smoking Guru OTBS Member

    I would treat it like a butt or shoulder. Wrap as late as you can. i like 160 to 170º. The longer you can wait, the better the bark on the meat. I would marinade in Mojo Crillio. You can find it in the ethnic isle in your local Wal-mart stores or google it and make your own. Then add a good rub before putting it on the smoker. Anyhwere from 195 to 205º internal temp will give you pulled pork, below that more a slicing piece of meat.
    Good luck.
     
  3. richtee

    richtee Smoking Guru OTBS Member

    Seems a bit lean from the pix. If ya wanna pull, I'd inject with some fat/marinade,and keep 'er mopped. Roast is prolly perfect.
     
  4. rbrinton2373

    rbrinton2373 Fire Starter

    Here is a pic of the rib roast 2 hrs into the smoke. Did kid of a basic marinade using Amberbach, garlic powder, onion powder, Kosher salt, pepper, and Worsteshire sauce. I will also include finisehd pics. Probably gonna just serve it as a roast. still not too sure on that.
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