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Prime Rib question

Discussion in 'Beef' started by dauntless, Sep 4, 2010.

  1. dauntless

    dauntless Meat Mopper

    This is going to seem like a really dumb question but which sides goes down when I smoke this in the UDS today?


  2. shriv

    shriv Fire Starter

    I cut mine off the rib. Rub it down and tie it back on the ribs then smoke it sitting on the ribs. Good luck.

  3. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    I do mine fat side up. just a little salt and pepper, maybe a little garlic

    temp about 225 tops and pull it @ 135*  rest tented for bout half hour and serve.
  4. dauntless

    dauntless Meat Mopper

    ok thanks
  5. rw willy

    rw willy Smoking Fanatic OTBS Member

    I just put one of those on my UDS, ribs down.  S&P(heavy P).  I'll post tonight.  Good luck to you.  I'm sure it will turn out great.
  6. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    I put the bone on the bottom I place it in just like you have it in the second pic
  7. dauntless

    dauntless Meat Mopper

    Well That's good cause that is how it is in there right now :)  
  8. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    I place it like Piney said---bones down.

    Then when it's done I slice all the bones off in one piece, so people don't have to deal with the bone on their pieces.

    Actually that is so I can hog the meat off the bones later for a snack !!![​IMG]

  9. ak1

    ak1 Master of the Pit OTBS Member

    Opposite of the way it's sitting in your second picture. Your's looks like it's off the bone, but regardless you want the fat cap on top so that it bastes the meat as it cooks.
  10. rw willy

    rw willy Smoking Fanatic OTBS Member

    I have always put fat cap up.  But, I've heard of putting it down to protect the meat.  I think on brisket this may work.  I've never done it but!!!

    On a boneless roast, which I think is pictured?  I might have tried fat down.  There is a lot of marble in a rib roast.

    Any thoughts?