Top of the rib

Discussion in 'Beef' started by johnwash, Dec 18, 2014.

  1. johnwash

    johnwash Smoke Blower

    I bought this at the supermarket not sure what it is. Called top of the rib never heard of it before what should i do with it
     
    Last edited: Dec 18, 2014
  2. johnwash

    johnwash Smoke Blower

     
  3. hambone1950

    hambone1950 Master of the Pit Group Lead

    from what I can see its a tougher cut...probably should treat I like brisket or pot roast.
     
  4. johnwash

    johnwash Smoke Blower

    Should i foil it?
     
  5. bear55

    bear55 Master of the Pit

    I always foil my briskets at 165 IT taking it to 195-197 before slicing.  This is not a brisket but looks like it needs a low and slow cook.
     

Share This Page