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Prime rib roast cut selection questions

post #1 of 3
Thread Starter 

I started a previous post about me getting to make my first prime rib for X-mas this year when the in-laws come. Well I am searching for prices and what not and I am kind of confused on what cut of meat you actually need or what cut of meat you can use for prime rib. I did some googling and found a few answers but I figured what better than hear it right from the experts. So my main questions is what kind of roast do you or can you use to make a prime rib. Here are a few examples of what I have found around here. I am pretty clueless when it comes to all of these different cuts of meat. I really need to do some studying on my different cuts of meat. If you guys get one with ribs do you usually remove them when you smoke it or do you serve it with the bone?

 

Angus Pride Standing Rib Roast (USDA Choice) $6.49 lb

Boneless Ribeye Roast (Hereford beef) $6.88 lb

New York Strip Boneless Roast (Hereford beef) $5.98 lb

 

P.S. Thanks for the info.

post #2 of 3

I believe 1 and 2 are the same cut just 2 is minus the rib bones.

 Herford beef is just the type of cow it comes from like angus beef.

 IMHO the grade of beef is somewhat more important than the type of cow.

 I usually go w/ boneless but there have been a few here that remove the ribs and then tie them back on to smoke.

 If the boneless is choice grade i would go w/it, but if not get the choice bone in and have the cutter seperate for you or DIY.

post #3 of 3

I would agree with eman. Where I get my rib roast they cut the bones off and then tie them back on. Here choice grade is $7.99 per LB and select grade is $6.99. Haven't seen any prime grade in the stores but I would imagine it would be $2.00 to $3.00 per lb more.

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