Saxguy said:BTW, I picked up first cut (loin) roasts. Is there a cut preference when cooking them at lower temps?
Saxguy said:Also, for what I paid at Whole Foods I would have been better off picking up a whole one from Big Poppa.
BTW, I picked up first cut (loin) roasts. Is there a cut preference when cooking them at lower temps?
scooter said:You should keep the thermoprobe in your roast during the rest. Generally, when the temp stops increasing and begins to decrease that's a pretty reliable indicator the push has ended and you can now slice.
scooter said:IMO, the best part of the rib roast is from the chuck end. I don't know if they call it first cut or what.
The prime rib is item 109 in the NAMP (North American Meat Processors Association) Meat Buyers Guide. The rib contains seven bones (6-12). The loin end is toward bone number 12, and the chuck end is toward bone number 6. The muscle you outlined is the spinalis dorsi, also known as the cap, ribeye cap, rib cap... whatever you want to call it. Its presence diminishes as it goes towards the loin end, as you mentioned. FYI, the larger muscle (the eye) is the longissimus dorsi.IMO, the best part of the rib roast is from the chuck end. See that muscle outlined below? It is most pronounced on the chuck end of the rib primal. I don't know if they call i first cut or what. I just know it's biggest at the chuck end and almost nothing at the short loin end.
In my mind, that strip of meat outlined below is by far, without a doubt, hands down the best tasting, perfectly marbled, and most tender part of the entire steer! When I buy ribeyes I always buy them from the chuck end with the biggest amount of that top meat I can find.
Look at BP's roast, a massive strip of that muscle! Remember, from the "chuck end".
scooter said:...IMO, the best part of the rib roast is from the chuck end... I don't know if they call it first cut or what...
A friend of mine owns a few restaurants and said I can sear it off and then cook it for 24 hours at 125. Being that my MAK won't do 125 and my wife will not be happy if I take up valuable oven space on Christmas, can I cook it on the smoke setting for a longer period of time? How long do you think it would take - I'm cooking for about 20 people so figure I'll need 10-15 lbs (I'll probably do two 7-8lb roasts).
IMO, the best part of the rib roast is from the chuck end. See that muscle outlined below? It is most pronounced on the chuck end of the rib primal. I don't know if they call i first cut or what. I just know it's biggest at the chuck end and almost nothing at the short loin end.
In my mind, that strip of meat outlined below is by far, without a doubt, hands down the best tasting, perfectly marbled, and most tender part of the entire steer! When I buy ribeyes I always buy them from the chuck end with the biggest amount of that top meat I can find.
Look at BP's roast, a massive strip of that muscle! Remember, from the "chuck end".
You certainly can....but whats the point. It will turn out no better at 170 than 225-250. The only thing is you will burn more pellets. Save yourself the hassel and cook at 250 to an it of 125-130.
Ps..he may own some resturants but I have NEVER heard of cooking beef at 125 for 24 hours except for sous vide. The meat would be in the danger zone for way to long. If you happen to eat at his house stick with the sides.