Hello everyone , I am going to smoke this cross rib roast and being still new to this I have read different posts that say to smoke this cross rib at 225 untill meat has a internal temp of 170 and then take it off and foil it and put it back untill it reads 200. Then I read another post to take it out at 140 and should be ready to slice. Needless to say I am a little confused.
Beef cross rib roast
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Cross Rib Roast is the arm shoulder roast with the ribs left on, ideally:
although they normally no longer merchandise them like that as they can get more money on the ribs as short ribs. It depends on what you want to do with it.
As a slicing roast, take it to 135° -155° depending on how rare or well done you like it.
If you want to pull it, go to 200° or higher.
Generally it is more for slicing; not as much internal fat as a chuck.
Another view of the arm shoulder as a roast with ribs:
This is showing the full cut arm bone roast with the full shoulder clod and attached ribs sliced instead of a roast. You cut the arm bone section off and tie up the rest as the cross rib roast as a whole piece (pictured above).
It is describing the cut's orientation, aka as a boneless cross-rib, or arm shoulder roast with the cross ribs off.