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Spinalis (Prime Rib cap_

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Post Wed Dec 18, 2013 10:14 am
phillyjazz well done
well done

Posts: 2969
Location: Philly

Anyone ever tried on of these ?? VERY pricey, but my favorite part of the rib.. Even though I like my PR pretty rare, I always savor the browned bits when the fat is rendered just right...



http://www.tkgourmet.com/Spinalis_steak ... lis8oz.htm
- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
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Post Wed Dec 18, 2013 10:20 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7466
Location: Stoughton, WI
I'd never seen that cut before and based on the description I think I'd like it! But at $30something a pound...ouch!

What would the rest of the rib roast look like after the spinalis has been removed?

Post Wed Dec 18, 2013 1:29 pm
phillyjazz well done
well done

Posts: 2969
Location: Philly

I guess it would still look OK... just without the outer rim that we all love. I'm thinking maybe next time a get a sub primal of butchering it off and cutting the rest into steaks.
- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
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Post Tue Dec 31, 2013 5:44 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5856
Location: Central Alberta, Canada
Yes- it's very pricey indeed. I read about this cut a few years ago, but only tried it this year. It's an incredible cut of beef if you can afford it. :D
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.


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