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Prime Rib—The Conclusion

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Post Fri Dec 20, 2013 12:36 am
JuliaBBQB User avatar
medium-rare
medium-rare

Posts: 58
Steven has given tips on how to buy a prime rib, tie one, French it, and season it. Now, he's exploring all the excellent ways you can cook this glorious hunk of meat:

http://barbecuebible.com/2013/12/20/prime-rib-meets-grill-conclusion/

Post Sat Dec 21, 2013 9:07 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7423
Location: Stoughton, WI
And all three ways are great!

It's interesting that crosswise cutting is suggested. More often than not it seems like the roast gets cut parallel and not perpendicular to the ribs.

Post Sun Dec 22, 2013 9:41 am
phillyjazz well done
well done

Posts: 2956
Location: Philly

ScreamingChicken wrote:
And all three ways are great!

It's interesting that crosswise cutting is suggested. More often than not it seems like the roast gets cut parallel and not perpendicular to the ribs.


In the picture, the slices are parallel to the bone. I'm not sure "crosswise" is being interpreted right.
- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
Image


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