Beef cross rib roast

Discussion in 'Beef' started by roachcoach, Aug 14, 2011.

  1. 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.  
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Not exactly what a cross rib roast is.

    Do you have a photo?

    If it's like prime rib, pull it out at 130-140.

    If it's like a chuck roast it needs to go to 200.
     
  3. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Cross Rib Roast is the arm shoulder roast with the ribs left on, ideally:

    [​IMG]

    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:

    [​IMG]

    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).
     
    Last edited: Aug 14, 2011
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Isn't it great to have a guy like Pops on this site!
     
  5. The label reads: BONELESS BEEF SHOULDER CROSS-RIB ROAST, not sure why it says RIB ROAST as there are no ribs visible
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I guess it's a boneless rib roast.   [​IMG]
     
  7. Ok Al if I leave it till it reads 145 it should be fine and should not have to foil it and put it back till it hits 200 . I don't want to pull it and want it dry.
     
  8. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    It is describing the cut's orientation, aka as a boneless cross-rib, or arm shoulder roast with the cross ribs off.
     
  9. meateater

    meateater Smoking Guru SMF Premier Member

    Don't forget the camera. 
     
  10. venture

    venture Smoking Guru OTBS Member

    Not to be confused with the standard "rib roast" which is cut further back.

    Pops your explanations and your pics are a great help here.

    Good luck and good smoking.
     

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