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Rib Cap

Comments

  • stompbox
    stompbox Posts: 729

    The link you provided has this:

    Try searing it first, then finish with indirect heat; another option is to go the whole way in a hot oven (400 to 450). Feedback I’ve gotten is to cook to medium-rare or even medium. The Rib Cap has a soft texture, and while very tender when cooked rare, it lacks “body”. When taken up to about 130-135 degrees internal, it sets up and enhances the flavor through the firmer texture. For those of you with your tents in the ‘rare’ camp: don’t bother calling to yell at me, I’ll just deny I said this.

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  • HofstraJet
    HofstraJet Posts: 1,172
    Thanks - saw that. Was wondering if anyone had other ideas.  =)
    Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
    Twitter: @ Bags
    Blog: TheJetsFan.com
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  • luckyboy
    luckyboy Posts: 284
    I''d season before tiring it and cook at a low temp til you get the temp.you want for serving.It looks like you've got to good challenge. Good luck.
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  • GregW
    GregW Posts: 2,678
    It's no good on the egg, I recommend you send it to me.......Just kidding, that to me is the very best part of the ribeye or even the whole steer for that matter.
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    Interessting that here on the left coast of Canuckistan our rib roasts are generally sold without the cap. Local butcher saves them and sells at the price of ground beef, which is what i usually do with them - best mix for meatloaf and burgers. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • GregW
    GregW Posts: 2,678
    I've never seen the cap separate in Alabama.

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  • bweekes
    bweekes Posts: 725
    Skiddymarker said:
    Interessting that here on the left coast of Canuckistan our rib roasts are generally sold without the cap. Local butcher saves them and sells at the price of ground beef, which is what i usually do with them - best mix for meatloaf and burgers. 
    Really? Sells them at the price of ground beef? If that's the case, I really need to move to BC. I've asked every butcher in the GTA to sell me the rib cap steak, and all refused. No one is willing to pull the cap off the ribeye. The only folks able to get this cut are high end restaurants. It's one of the most expensive cuts (here in TO, anyways).  
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • HofstraJet
    HofstraJet Posts: 1,172
    This is tonight's dinner. My first challenging cook. Will post pics and let you know how it goes.  Hope I don't screw it up.
    Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
    Twitter: @ Bags
    Blog: TheJetsFan.com
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    HofstraJet said:
    This is tonight's dinner. My first challenging cook. Will post pics and let you know how it goes.  Hope I don't screw it up.
    That's no attitude to have!  You're gonna nail it!
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  • HofstraJet
    HofstraJet Posts: 1,172
    She's cooking. Doing reverse sear. Any ideas how much temp increases with sear? I'm budgeting 10 degrees increase during rest and another 10 for sear. 


    Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
    Twitter: @ Bags
    Blog: TheJetsFan.com
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  • QingEsq
    QingEsq Posts: 241
    Looks great so far.  How did it turn out?  
    Always seeking the high I experienced from my first true BBQ experience.
    Downingtown, PA
    LBGE, WSM, Weber Kettle
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  • HofstraJet
    HofstraJet Posts: 1,172
    Came out OK. A bit overdone for my taste, but that was recommended. Indirect at 450-500 (still working on temp control) and then seared after a rest.  Went from nowhere near done to overdone very quickly during indirect phase. Not sure if I prefer this over a porterhouse, especially for the price, but it was good nonetheless. I'm not a prime rib fan, so take that into account too. And 2 lbs was just enough for me and my wife.


    Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
    Twitter: @ Bags
    Blog: TheJetsFan.com
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  • Photo Egg
    Photo Egg Posts: 12,137
    I know they are a prized cook but I have never seen them rolled up and cooked.
    Always cooked flat like a flat iron or flank steak. 
    I think rolled the inner part would still be a mushy texture?
    Thank you,
    Darian

    Galveston Texas
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    It looks great.  Even though it was cooked more than you like, with all that fat it was still obviously very juicy.  

    FWIW typically on a reverse sear a lower cooking temp is recommended during the roast phase.  I typically cook around 275.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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