Ribeye Cap (Spinalis Dorsi)

billyray

Here's one of my favorite things to cook. Did this last night. Whole ribeye cap. I bought a whole primal cut prime ribeye from Costco awhile back and separated the cap from the eye, trim it up and rolled and tied it and into the freezer. After thawing, I untied it and dry brined for several hours in the frig. (1/2 tsp kosher salt per lb. of meat) I set up the BGE with the AR rig and put the grill gates, smooth side up down low, to sear on later. Rub the cap with Worcestershire and seasoned with Oakridge BBQ's Spogos, a little spay of duck fat and cooked @ 300 for about 30 minutes, flipping several times. I then pulled it about 120, spayed a little duck fat on the grill gates and got the fire roaring. Decided to put a little Oakridge BBQ's Carne Crosta on the meat before searing. This is really a great tasting piece of meat, Our Costco sometimes has the cap tied up as individual pin wheel shaped steaks, about 2" wide. I'll get these sometimes and untie them, roll them out and cook hot and fast.

lousubcap

Great butcher job to create that piece of beauty.  Then you nailed that cook.  Congrats on the whole deal. 
Must have been feeding a few as that is one rich cut.  

JohnEggGio

Bet that was quite tasty!  Nice job!

smokingal

Looks absolutely delicious.

wardo

That looks superb!

paqman

  

Hans61

I bet that was awesome 

johnnyp

beautiful cook