In The End, Large or Small??

Unknown

Rib roasts that is...
They sell rib roasts large end, and rib roasts small end.
There is a difference in price per pound between the two.
Questions........
Is one end better than the other??
Which one do you fellow eggers purchase??
Does cooking a rib roast low and slow make them more tender than cooking at say 350-380 degrees??
Looking to cook one for New Years day.
Thanks to all who respond..[p]GaryJ

Spin

GaryJ,[p]The lower numbered ribs are wider, flatter, and longer than the higher numbered ribs. Wide flat bones provide great insulation from the heat of the fire during a low and slow direct cook (230-250°F). I like bones 1-4 (about a 6 lb roast).[p]The cut has a fat layer in it that separates the eye meat next to the bone (viewed cut along the bone) from the meat that covers the surface opposite the bone side. The internal meat probe is placed in the eye meat as this is the last to heat to temperature.[p]Judgement of the desired doneness of the cook tends to be based on looks with internal temperature second. Since the fat layer tends to insulate the eye meat, the surface meat cooks to a more doneness when the cut is cooked at higher temperatures.[p]When cooked lower and slower, the outter layer of meat is still a bit more done than the inner, but the difference is much less noticable. The fat layer also has a chance to render a bit, providing flavoring and juices.[p]Best of luck on your cook,
Spin

Dakota

GaryJ,[p][p]Did my first 5.5# Prime last week. Butcher told me large end was best, due to marbled meat quality. Small end is not as meaty, with more fat.[p]I pan seared it after having heavy dry rub seasoned it the day before and putting in the frig for 12 hrs. I put on at 210-220, indirect over a plate setter, on a v-rack in a drip pan. Outcome- cooked for 3 3/4 hours,using applewood chunks Then I raised temperature to 500 and cooked for 15 minutes more, to firm up crust on meat. For me, the slow cook gave a more balanced transition from well done crust to med-med rare center. I pulled the prime at 150 degrees & it gained another 5 degrees while resting. It was Med Rare & very juicy, yet a little under done for the wife. However, this was only my first time. Have not tried a higher time yet. I will use internal of 160 next time. [p]See e-mail from 12/17/2001,Re:Whole Ribeye Cook Question.
Also view Dr. Chickens Rib Roast recipe in the recipe section of BGE[p]Hope this was helpful. Im a new egger since 10/2001.

Dakota

Spin,[p]As usual, I always appreciate reading your postings. Your detail is very enlightening. In respect, that's why I call you a "chef" and I'm a "cook".[p]Best Wishes for a Healthy &Joyous New Year

Unknown

Spin,
Thanks for the input.Nice job!!
This BGE forum IS GREAT!![p]GaryJ

Spin

dakota,[p]I am only a chef to whom I cook the meal for, and I am always a cook as I am still learning.[p]Best wishes to you and yours,
Spin[p]

char buddy

GaryJ,
Ask your butcher which end is closer to the tenderloin - and let the rest of know what you find out.[p]I always forget which end is which, but the trick (as I understand it) is to get the end closer to the middle of the cow - the tenderloin.[p]I like the low/slow method. but what I really like is doing my own dry aging in the fridge for a few days before the cook.[p]Enjoy and good luck,[p]

Unknown

Dakota,
Thanks for the info. Very helpfull
You and Spin have gotten me out of the dark on this one!!
Have a great New Year[p]GaryJ

Unknown

char buddy,
I'll find out tommrow and post the answer.
Thanks,Happy New Year.[p]GaryJ