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Top of the rib

post #1 of 5
Thread Starter 
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[IMG]
Edited by johnwash - 12/18/14 at 6:19pm
post #2 of 5
Thread Starter 
post #3 of 5

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

post #4 of 5
Thread Starter 
Should i foil it?
post #5 of 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.

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