Anyone done a Rib Cap on the Egg?

Deplesis

I've done these on the Brinkman and in the oven in C.I.
Just wondering if anyone has done one on the egg and what you reccomended for:
Dome temp
time
internal meat temp
Thanks for the help
RJ

Little Chef

Rib Cap? Meaning.....prime rib?? :huh: Bone in? Bone out? Not familiar with the term rib cap....
If prime rib, here are a few hundred previous posts...
http://www.eggheadforum.com/index.php?searchword=prime+rib&option=com_simpleboard&Itemid=112&func=search
If not, please elaborate, and we will see what we can do for you.

Little Steven

Michelle,

Welcome back. Rib cap = whats leftover from a cap off rib roast?

Steve

Deplesis

L.C. & Little Steve,
The Rib Cap is not a well known cut, but it is one of the best beef cuts we have ever cooked. The butcher gets it off of the large end of the prime. If you have seen rib steak from that end there are two distinct areas to the steak. There is a darker section at the top and then a lighter section at the bottom. The butcher cuts off the top or cap and it produces about a 3 lb. piece that is shaped like a flank steak. My butcher rolls this up and ties it so you get about an 8" log. It is extremely rich and you don't need large servings,therefore once it is done you can slice it into fillet like sections. You get about 6 out of one rib cap.
I'm new to the egg and don't want to screw this up. I've done them on my Brinkman (not nearly the searing temps you get on the egg) and in the oven in CI. With this cut you want it a little more than rare to give it a little more firmness. My question is if anyone had seared one alla T-Rex and then roasted. I want the finish temp around 130 - 135, I know that sounds high but it gets the right texture to the meat.
I'll try one and post some pics. Not many butchers do them. The section left over from the cut is known as a Saratoga steak and is shaped like a fillet.

Little Chef

Deplesis....Got it! Also looked in my Meat Buyers guide, which I should have done earlier. Looks like this is actually what becomes the "deckle" or outer ring in the smaller end loin cuts. And I understand now...the deckle is debatedly the richest and some of the most flavorful meat from the cow.
I will make suggestions based on me preferred method, though as you know by now, there are many ideas for others "preferred" methods.
I would stabilize my Egg at 325* with the grid at normal level. When ready to go, open the dome and lower vent, and allow the coals to come alive for a couple minutes. I would get my sear, then raise the grid, shut the Egg down appropriately and shoot for 325*-350* to finish the roast. Pull at internal of 124*-128* for a 130-135* finished temp. Allow to rest a good 10 minutes before carving. (You will easily get an 8-10* carryover in temp)
I am not a fan of the T Rex method, as I posted in a sirloin question a bit earlier. You can get decent enough color/sear at ANY temp as long as you let the coals get good and hot, and you haven't heated the ceramic to nuke stage which helps when trying to drop the temps for the finished roasting.
We are doing a bone in rib roast ourselves tonight, and will be following the same method (except we will be going indirect because of the mass involved). I will post our results....
Wishing you the best....I think you will be very pleased.

Little Chef

Steve....Thanks!! Trust me, it's great to be back! Got home last night....and looking forward to a nice meal on the Egg tonight!! :woohoo: Trying to gather the missing pieces/parts on the forum....did Bear get sprayed by a skunk? :blink: :pinch: :S

Little Steven

Michelle,

Yes and i think he tossed it around a bit before the smell registered.

Steve

Deplesis

L.C.
Thanks for the research and the info. Will probably be doing the rib cap next weekend.
Regards,
RJ

Deplesis

Steve,
How does he smell after the groomer?
RJ

Little Steven

RJ,

Groomer wouldn't take him. Had to do it myself . Two hours of wrassling him around in the shower. He smells fine but looks kinda stupid with his fur all sticking out cause I couldn't rinse him well enough. He sort of smells like pizza after 3 gallons of tomato juice :laugh:

Steve

Little Steven

Deplesis,

Are you anywhere near Shelby or Mansfield?

Steve

Deplesis

We are directly West of Mansfield about 90 miles...Lima
Regards
RJ

Deplesis

Even if he does smell like pizza, don't be tempted to feed him pepperoni.....you may have another smell coming from the Bear :pinch: