Prime Rib vs Rib Eye - Smoking Meat Forums
2010年9月21日 · That is a standing rib, the rest is prime rib because it is the first five bones. Confused yet? The counting of bones reverses as soon as the primal cut is removed from the front. A rib-eye is the fully cap removed dorsal major muscle which is the same muscle as a loin steak. A rib-eye is a cut and is identical to a NY strip.
Prime Rib vs Rib Eye | Page 2 - Smoking Meat Forums
2010年9月21日 · Yup, I used to say, "I never met a Prime Rib that I didn't like". Then I had it at a restaurant near Lake Wallenpaupack, PA. It sucked, had a nasty back taste. Then about a month later I had a Prime Rib at a different restaurant near Lake Wallenpaupack. It sucked too, with much the same back...
Prime Rib vs Rib Eye | Page 3 - Smoking Meat Forums
2010年9月21日 · From all of the previous statements, it seems that the question of where the cuts of beef for "Prime Rib" or "Rib Eye" come from has been answered: They're both from the same cut & basically the same thing (the "Prime" in Prime Rib coming from the word "Primal Cut"). The other question that has...
Standing Rib Roast vs. Rib Eye Roast - Smoking Meat Forums
2013年12月16日 · Back when i started cutting meat we would call the first 5 bones (from the loin end) the "Prime rib" and the last 2 were called the "standing rib" back then the cap was also still on the standing rib roast and generally had the plug fat and more marbling .the last 15 years or so the cap is usually removed at the packers and the whole 7 bone rib is sold as "prime rib".( some store label as cap ...
Smoke a Prime Ribeye Roast Like a Brisket? - Smoking Meat Forums
2021年12月21日 · NOW, for prime rib type smoke. The best prime rib I ever had was a giant 2 inch cut one that was like 2-3 pounds or so, it was huge. They cold smoked it in fridge temps like 34F degrees for a minimum of 12 hours. THEN they seared the thing and served it too me medium rare.... best prime rib or ribeye cut I've ever had in my life!!!!
Ribeye roast - smoke it or bake it???? - Smoking Meat Forums
2016年3月23日 · If you Smoke a Prime Rib at 220°, you won't lose any juices----If you do it in a pan on a wire rack, you won't even get enough drippings to make Au Jus with. Check this one out & look at the empty pan in the one Pic-----It shows all the drips from the whole Smoke:
Smoked Prime Rib vs Brisket? - Smoking Meat Forums
2013年2月19日 · I like mine rare so a little longer and you can get whatever doneness you desire. Brisket is great but the flat they offer from costco is a bit too trimmed and takes a bunch of work to get a nice tender and juicy brisket. I would definitely go with the Rib Eye Roast (Non prime rib). One of the ones below is a rib eye roast the other is prime rib.
Bone in vs. Boneless Prime Rib - Smoking Meat Forums
2019年12月19日 · This way I can have my Medium Rare Prime Rib, and my Medium Well Beef Ribs, exactly the way I like them. Prime Rib--Medium Rare: Smoked Prime Rib (Apple Smoke) Dino Bones removed from Prime Rib: Smoked Beef Prime Rib Dinos (With Extra Meat) So buy them with the bones in---Then cut the bones off, leaving a little extra meat on the bones for ...
Favorite end of a ribeye for a standing roast?
2021年12月23日 · Bought a whole ribeye last week for our Christmas dinner (on Jan 1st because we're traveling.) I'm planning on cutting a 4 rib roast and the rest will become steaks and saved for later. Since I'll be cooking for different people with different tastes, I'm just trying to get an idea of what section most prefer for a rib roast. It's easy for me.
Tri Tip and Prime Rib questions - Smoking Meat Forums
2010年8月26日 · I can't help with tri tip, but I have done quite a few prime rib roasts. I like my prime rib on the rare side so I usually cook it to around 130-135 in the middle. This gives bits that are more well done at the ends and rare in the middle. I did a 5 lb roast yesterday and it took about 3.5 hrs at 275-300 in my UDS.