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Pricey cut dlemma

post #1 of 9
Thread Starter 

my birthday is sunday.  i will be having people over on saturday for the "bash".  expecting 10-26 people.  should i go with rib roast or beef tenderloin?  never done either, so i need help.


i would also like suggestions on how to prepare both cuts.  rubs, IT finishing temps and so forth.  help me please.

post #2 of 9

First of all 10-26 people is pretty vague. You might want to nail down the guest list a bit more especially if you are going to be forking out the big bucks for an expensive cut of meat like a rib roast. If you are planning on feeding  26  people  you are going to need a big chunk of meat. I have never done a beef tenderloin but I have done several rib roast. I just rub them  with garlic and onion powder, a little sea salt, pepper, Canadian steak seasoning and some Worcestershire sauce. I take mine to an internal temp of around 136-140 as I like it nice a pink but not super rare.I usually smoke mine at around 225 degrees.

post #3 of 9

I like to pull my rib roast (PR) @ 135º max, But i like it rare!

You may want to do a couple of 4lb roasts at different temps for those who like them more on the done side.

 But like Ross said, You want to find out just how many guest you're gonna have so you know how much meat you will need.



post #4 of 9

Like Raptor said, you will probably want to have different roasts, done differently. Seems like everybody likes them done differently. A lot of people like the end cut as well, so you would have more than 2 end cuts. 

post #5 of 9

here's my rsvp if that helps.........happy birthday!

post #6 of 9
Thread Starter 

i'm gonna do the rib roast.  looking like a solid 18 attending.  i will be goning to get the roast(s) tomorrow or thursday.


how well will tthis type of roast hold temp in a cooleer @ 135-145?  i mean if i screw up and they are done 2 hours or so before guests arrive, will they still be hot.  briskets and butts hold temp really well, but the are REALLY hot compared to 135.

post #7 of 9

They hold their temp really well, in fact they will continue to cook so make sure you keep a probe in them so you can monitor the temps. I usually pull my mine out at 120-125, wrap them in foil & in 30 minutes they are at 130-135, NOT IN TOWELS JUST ON THE COUNTER. Prime rib cooks really fast. It probably will only take 3-4 hours to cook a 3 or 4 bone roast.

post #8 of 9

Soafung,sorry I'm a little late to chime in,but the guy's got ya covered;'I just wish your wood was there;like you said.Maybe tomorrowconfused.gif

post #9 of 9

i definitely recommend searching the techniques involved cooking these. you will find that you can pre-cook a little and then finish right before the serving time. as mentioned they tend to continue to cook and seeing how the ideal temp is narrow, i would use a bit of caution when resting this cut.

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