Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Hop on down to your nearest EGG dealer this week to pick up some Easter EGGcessories! Here are a few that may be useful for Easter, the V-rack, electric charcoal lighter and flexible skewers! Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

Ribeye subprimal

boston_stokerboston_stoker Posts: 793
edited August 2011 in EggHead Forum
Post removed. Search for post.<br>


  • RRPRRP Posts: 12,059
    I don't know the rib numbers, but if it's a full sub-primal then there is a small end and a large end. IMHO the large end is the best to keep in larger pieces as "the prime rib" cut and the smaller end for steaks. If you are going to dry age then by all means put your knife down and back away! You want to age it as a large piece - not cut up.

  • thirdeyethirdeye Posts: 7,422

    I don't know jack about dry aging, but when looking at a sub primal beef rib (which is cut from rib 6 through rib 12), the lower ribs are on the large end (chuck end, or forward end), and the higher ribs are on the small end (rear end or loin end).

    They mention in the description of the sub primal that the plate has been removed, which is sort of the end of the bone, so the sub primal has shorter ribs.
Sign In or Register to comment.