Post by BBQ Butcher on Feb 27, 2007 8:20:15 GMT -5
Question from Larry, "Is a "boneless shoulder rib roast" the same as a "rib roast" or even close? The grocery store here has them on sale for $1.99lb. Are they any good?? Is that a decent price?? Thanks for the help!! "
The 'Cross Rib Boneless Shoulder Roast' is still cut from the Chuck. It's basically a Shoulder Roast with some of the Short Ribs left on it. Don't know why they still call it that, as 99% are sold boneless today. It's good for Pot Roast, stew beef or hamburger...lots of flavor, but it's still NOT a rib roast....very deceiving name.
You could also cut them in thick strips, say 1½X1½", marinate and grill them as "Beef Country Style Ribs". Cook indirect at about 225-250° for a couple of hours or more. A whole Beef Shoulder (or half) with a good fat covering can be subbed for a Brisket and cooked the same way. I wouldn't do this in competition, but for home use it's fine.
The 'Cross Rib Boneless Shoulder Roast' is still cut from the Chuck. It's basically a Shoulder Roast with some of the Short Ribs left on it. Don't know why they still call it that, as 99% are sold boneless today. It's good for Pot Roast, stew beef or hamburger...lots of flavor, but it's still NOT a rib roast....very deceiving name.
You could also cut them in thick strips, say 1½X1½", marinate and grill them as "Beef Country Style Ribs". Cook indirect at about 225-250° for a couple of hours or more. A whole Beef Shoulder (or half) with a good fat covering can be subbed for a Brisket and cooked the same way. I wouldn't do this in competition, but for home use it's fine.