Post by BBQ Butcher on Dec 26, 2007 13:04:59 GMT -5
Just for an example, I have here a 6 lb, 2 rib USDA Choice Rib Roast from one of the local supermarkets. (this one has already had the bones taken off and tied back on.
I like to remove the membrane (same as pork ribs) and the fat from the bones on the back side. Why more places don't do this is beyond me. Why? Not only is the membrane tough to get through with your teeth, it's also loaded with bacteria.
Back in the early 90's I did an experiment at Winn-Dixie with two whole bone-in beef ribs. One the membrane was left on and the other it was removed. I then cut down between the rib bones with a clean knife, making seven large Rib Steaks. I then sanitized the knife and did the same with the other whole rib. All the steaks were wrapped in standard clear meat wrap and put on a couple pans back in the cooler, away from as much light as possible. Within two days the steaks that still had the membrane on were starting to take on a little brownish/greenish tinge, while the other steaks were still a nice bright red.
So, cut off as much of that fat and membrane that you can get with a knife.
If the store hasn't done it already, just put your knife under the bones and slowly slice from one end of the roast to the other, loosening the bones and then removing them completely. We'll tie them back on later.
I'm now going to season with a bottled steak sauce (store brand, Dale's, Moore's, Johnny Fleeman's, etc) and season with my steak seasoning (kosher salt, turbinado sugar, pepper and garlic.....click link) askabutcher.proboards42.com/index.cgi?board=rub&action=display&thread=1119908726
Don't be arfaid to put the seasonings right to it
Now tie the bones back on, wrap the roast in plastic (or a bag) for a night in the refrigerator.
You also may want to replace some of the fat with some thick sliced bacon
Now we have two choices.....
#1. Cook it indirect at 400° for 30 minutes and then lower the grill temp to 325-350° and finish cooking until it's done. Let rest for 10-15 minutes, snap the strings, carve and serve. Save the bones for a snack
#2. The reverse sear or "Finny Method"...click link askabutcher.proboards42.com/index.cgi?board=essays&action=display&thread=1198581581
Both cooking methods are great, you can't go wrong with either one, but right now my money is on #2
I like to remove the membrane (same as pork ribs) and the fat from the bones on the back side. Why more places don't do this is beyond me. Why? Not only is the membrane tough to get through with your teeth, it's also loaded with bacteria.
Back in the early 90's I did an experiment at Winn-Dixie with two whole bone-in beef ribs. One the membrane was left on and the other it was removed. I then cut down between the rib bones with a clean knife, making seven large Rib Steaks. I then sanitized the knife and did the same with the other whole rib. All the steaks were wrapped in standard clear meat wrap and put on a couple pans back in the cooler, away from as much light as possible. Within two days the steaks that still had the membrane on were starting to take on a little brownish/greenish tinge, while the other steaks were still a nice bright red.
So, cut off as much of that fat and membrane that you can get with a knife.
If the store hasn't done it already, just put your knife under the bones and slowly slice from one end of the roast to the other, loosening the bones and then removing them completely. We'll tie them back on later.
I'm now going to season with a bottled steak sauce (store brand, Dale's, Moore's, Johnny Fleeman's, etc) and season with my steak seasoning (kosher salt, turbinado sugar, pepper and garlic.....click link) askabutcher.proboards42.com/index.cgi?board=rub&action=display&thread=1119908726
Don't be arfaid to put the seasonings right to it
Now tie the bones back on, wrap the roast in plastic (or a bag) for a night in the refrigerator.
You also may want to replace some of the fat with some thick sliced bacon
Now we have two choices.....
#1. Cook it indirect at 400° for 30 minutes and then lower the grill temp to 325-350° and finish cooking until it's done. Let rest for 10-15 minutes, snap the strings, carve and serve. Save the bones for a snack
#2. The reverse sear or "Finny Method"...click link askabutcher.proboards42.com/index.cgi?board=essays&action=display&thread=1198581581
Both cooking methods are great, you can't go wrong with either one, but right now my money is on #2