Top of the rib

johnwash

Smoke Blower

Original poster

Aug 22, 2014

113

10

• Dec 18, 2014

• #1

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

CAM01448.jpg

• johnwash
• Dec 18, 2014

 

Last edited: Dec 18, 2014

johnwash

Smoke Blower

Original poster

Thread starter

Aug 22, 2014

113

10

• Dec 18, 2014

• #2

CAM01447.jpg

• johnwash
• Dec 18, 2014

 

hambone1950

Master of the Pit

Jul 23, 2012

1,400

46

Metrowest Boston , ma.

• Dec 18, 2014

• #3

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

 

johnwash

Smoke Blower

Original poster

Thread starter

Aug 22, 2014

113

10

• Dec 18, 2014

• #4

Should i foil it?

 

bear55

Master of the Pit

Jan 7, 2013

1,002

30

South Mississippi

• Dec 18, 2014

• #5

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.