Rib Roast cooked like a Brisket?

[eddiememphis]

I don't like rare beef.
I purchased a rib roast and will put it in the smoker but wonder is anyone has cooked it like a brisket?
Slowly bring it up, let that big blob of fat render internally, making the meat super tasty.

What does a fatty piece like a rib eye turn into after 12 hours @225°?

 

[sandyut]

Well done and overcooked.....

 

[chef jimmyj]

You can cook to an IT of 145 with a 30 minute rest and it should not be pink but still juicy. The fat deep in between the muscles will not render completely. If you have that fat, the roast is from the Front of the animal, nearest the Chuck. The Other End, closest to the Short Loin (Strip Loin) has none of that internal fat. You need to get your Rib Eye, custom cut, from the Loin End...JJ

 

[fullborebbq]

I was at a floating restaurant up in Alexandria bay, NY across from Bolt Castle. and the Sunday special was Yankee pot roast. It was the tenderest and best I had ever had! I asked the waitress if the chef would share what kind of meat he used for this succulent dish. Turns out it was the leftover Saturday night Prime Rib!

 

[eddiememphis]

Well done and overcooked.....

Isn't that redundant?

 

[eddiememphis]

...Turns out it was the leftover Saturday night Prime Rib!

I too worked in the business for many, many years. I can't remember left over prime rib.

 

[fullborebbq]

I too worked in the business for many, many years. I can't remember left over prime rib.

Well there out of business now soooooooooo.............

 

[eddiememphis]

Well there out of business now soooooooooo.............

I have no idea what that means.

Whenever there is leftover prime rib, or anything, we feed the crew, both front and back of house.

 

[chef jimmyj]

I too worked in the business for many, many years. I can't remember left over prime rib.

What position did you hold? I'm a bit surprised that, with your Restaurant exposure to Rare and Med/Rare Beef, you never developed a taste for it. When teaching I always had some Diehard Well Done Beef eating students. I would have them eating from a big platter of Carpaccio, and Loving It, by the end of their time with me.
I spent 2 years in a Restaurant that specialized in Rib Roast. We didn't often have left overs but we would freeze any we had. When there was enough we would run a Special on Stroganoff, Hungarian Goulash, Beef Stew or BBQ Beef Ribs. They were ALL fantastic...JJ

 

[fullborebbq]

I have no idea what that means.

Whenever there is leftover prime rib, or anything, we feed the crew, both front and back of house.

I meant they must not have had the best PR by itself. Also their business tactics must have been flawed.

 

[sawhorseray]

I couple of weeks back I was reading "Smokin" authored by Myron Mixon. When I got to the section on prime rib he stated that it should be smoked at 275º until a internal meat temp of 155º is achieved. I thought to myself, "gee, Myron must be making soup meat". I put the book down right then and haven't touched it since. RAY

 

[fivetricks]

Yeah, I've read his various books. There's a lot of suspect information in there IMHO, but who am I to judge

 

[SecondHandSmoker]

Perhaps you would be better off smoking a chucky?

 

[chopsaw]

I spent 2 years in a Restaurant that specialized in Rib Roast. We didn't often have left overs but we would freeze any we had. When there was enough we would run a Special on Stroganoff, Hungarian Goulash, Beef Stew or BBQ Beef Ribs. They were ALL fantastic...JJ

I bet it was . Sounds great .

 

[eddiememphis]

What position did you hold?

I have done it all, from dish dog to KM, dive bars to five stars.

Well, four stars at the time. Looking at web site, it has five now.