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Meat Lollipops

post #1 of 7
Thread Starter 

Went to Costco to pick up a brisket, but found a Bone-in Prime Rib for $6.99/lb. instead!!


I trimmed back the bones...It's called "Frenching the Bones"

Coated with Kosher Salt,CBP & Garlic

Wrapped the bones with foil

Smoked without a pan until the meat started to drip

Placed meat into an aluminum pan to catch the juice

Smoked for about 4 hours total @ 225° until 135° internal

Covered with foil, wrapped in towels and into a cooler to "Rest" for 1 hour....VERY IMPORTANT!!!!


Sliced into thick slabs

The Ultimate "Meat On A Stick"










Rib Roast is Finished & Ready to Slice       The trimmed rib meat went into the smoker

                                                                         with a little olive oil and garlic for appetizers







Another Satisfied Customer!

No Creosote! A-Maze-N Smokers

post #2 of 7
Looks awesome Todd
post #3 of 7
That's a big and tasty looking lollipop!
post #4 of 7
Thread Starter 

That's a 1 lb. Chunk of Meat on a Stick!

No Creosote! A-Maze-N Smokers

post #5 of 7
Awesome! That made my mouth water a little.
post #6 of 7

Is there a purpose for "frenching" the bones other than giving it a handle?

post #7 of 7
Thread Starter 

Frenching the bones is for appearance only

The trimmed meat didn't go to waste

I smoked the trimmed meat on the grill and served it as an appetizer

No Creosote! A-Maze-N Smokers

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