Top of the rib

[johnwash]

I bought this at the supermarket not sure what it is. Called top of the rib never heard of it before what should i do with it

CAM01448.jpg

• johnwash
• Dec 18, 2014

 

[johnwash]

CAM01447.jpg

• johnwash
• Dec 18, 2014

 

[hambone1950]

from what I can see its a tougher cut...probably should treat I like brisket or pot roast.

 

[johnwash]

Should i foil it?

 

[bear55]

I always foil my briskets at 165 IT taking it to 195-197 before slicing.  This is not a brisket but looks like it needs a low and slow cook.