I had recently baught a rib roast just shy of 18lb. As much as I wanted to cook that bad boy whole its just way too big for my family. It was just the 4 of us this year for christmas eve. I decided I would break it down into smaller cuts.
I separated all the different muscles. So i ended up with a nice rack of back ribs, the "eye", the cap steak or ( spinalis steak) and the complexus muscle that kind of looks like a vinison tenderloin. I cut 4 nice steaks off the "eye" from the strip side for grilling later. The remainder of the eye was used for christmas Eve.
The cuts.....
The roast was cooked to medium rare on my UDS. Rubbed with SPOG and some carnavore black. Came out great!
The ribs were also done on the UDS. Rubbed with Jeffs Texas rub and mesquite wood for the smoke. They also came out great!
The cap will be used for carne asada next week and the steaks will be grilled soon as well.
Thanks for taking a look!
I separated all the different muscles. So i ended up with a nice rack of back ribs, the "eye", the cap steak or ( spinalis steak) and the complexus muscle that kind of looks like a vinison tenderloin. I cut 4 nice steaks off the "eye" from the strip side for grilling later. The remainder of the eye was used for christmas Eve.
The cuts.....
The roast was cooked to medium rare on my UDS. Rubbed with SPOG and some carnavore black. Came out great!
The ribs were also done on the UDS. Rubbed with Jeffs Texas rub and mesquite wood for the smoke. They also came out great!
The cap will be used for carne asada next week and the steaks will be grilled soon as well.
Thanks for taking a look!