Picked up a 1 bone rib roast on sale, weighed 4.5lbs. Removed the rib bone and sliced in half, seasoned with kosher salt, FRESH cracked pepper and garlic powder. Reverse seared (cooked indirect at 225* until interrnal temp hit 110*, removed and cranked the heat to 450* and seared until the internal hit 130*). I felt like Fred Flintstone!!
Coupla Rib Eyes
Moderator: TBBQF Deputies
- Larry Wolfe
- Cowboy
- Posts: 389
- Joined: Wed Jan 17, 2007 6:19 am
- Location: Bealeton, Virginia
- Contact:
- DJ
- Chuck Wagon
- Posts: 2899
- Joined: Sat Mar 24, 2007 3:27 pm
- Location: Lewiston, Maine
- Contact:
- ChileFarmer
- Forum Star
- Posts: 6602
- Joined: Sun Feb 18, 2007 6:18 pm
- Location: Jacksonville,Texas
- Contact:
I don't think the Flintstones ever ate that good.
Fine meal. CF
Fine meal. CF
OK, get over it, you lost. God bless America
http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.
http://curingandsmoking.blogspot.com/" target="_blank
http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.
http://curingandsmoking.blogspot.com/" target="_blank
- copkid
- Chuck Wagon
- Posts: 2567
- Joined: Fri Feb 02, 2007 8:10 pm
- Location: Indiana
- Contact:
Larry, That looks fantastic!
Question for you; Hubby picked up a ribeye roast today on sale for $6.99lb, and it is about 4.5lbs, looks about 2 bone maybe? I was thinking I would cut into about 3 steaks, which would make it about 1 and 1/4-1/2 inches thick. Sound about right? This was my Easter gift, so I don't want to screw it up! I will keep it simply seasoned like you did.
Out of curiosity, why did you remove the bone? Doesn't that usually add more flavor? Will take some pics in awhile.
Question for you; Hubby picked up a ribeye roast today on sale for $6.99lb, and it is about 4.5lbs, looks about 2 bone maybe? I was thinking I would cut into about 3 steaks, which would make it about 1 and 1/4-1/2 inches thick. Sound about right? This was my Easter gift, so I don't want to screw it up! I will keep it simply seasoned like you did.
Out of curiosity, why did you remove the bone? Doesn't that usually add more flavor? Will take some pics in awhile.
Laura
In Valor, There is Hope
-Tacitus
Lord, Keep your arm around my shoulders, and your hand over my mouth!
In Valor, There is Hope
-Tacitus
Lord, Keep your arm around my shoulders, and your hand over my mouth!
- JamesB
- Retired Lawman
- Posts: 6215
- Joined: Sun Jan 14, 2007 7:29 am
- Location: Irving, Tx
- Contact:
- OSD
- Retired Lawman
- Posts: 7294
- Joined: Sun Jan 14, 2007 6:59 pm
- Location: Fl
- Contact:
- Larry Wolfe
- Cowboy
- Posts: 389
- Joined: Wed Jan 17, 2007 6:19 am
- Location: Bealeton, Virginia
- Contact:
copkid wrote:Larry, That looks fantastic!
Question for you; Hubby picked up a ribeye roast today on sale for $6.99lb, and it is about 4.5lbs, looks about 2 bone maybe? I was thinking I would cut into about 3 steaks, which would make it about 1 and 1/4-1/2 inches thick. Sound about right? This was my Easter gift, so I don't want to screw it up! I will keep it simply seasoned like you did.
Out of curiosity, why did you remove the bone? Doesn't that usually add more flavor? Will take some pics in awhile.
I removed it cause there was only 1 bone and I needed two steaks! Plus my wife loves beef ribs, so I gave her the bone!
As far as keeping the bone to add flavor, that is typically true especially with leaner meats. Ribeyes will be fine without the bone, but I prefer a NY Strip or Filet with the bone ala- porterhouse or t-bone. Same thing with pork chops and chicken breast, I want bone in them and it makes a world of difference in flavor and moisture!
- SteerCrazy
- Retired Lawman
- Posts: 2656
- Joined: Sat Jan 13, 2007 10:33 am
- Location: Kansas City
- Contact:
-
- Outlaw
- Posts: 1588
- Joined: Mon Dec 03, 2007 2:16 pm
- Location: Everett, WA
- Contact:
-
- Bandolero
- Posts: 856
- Joined: Tue Mar 20, 2007 12:43 pm
- Location: Delaware
- Contact:
Return to “Grillin and Chillin”
Who is online
Users browsing this forum: No registered users and 20 guests