Seasoned and left to sit over night. Texas style, 1/4 salt, 1/4 Lawry’s 1/2 pepper. Very light layer of seasoning because how little meat there is. 250F, from 9 AM to 3 PM. Wrapped around 190F. Pulled at 200F and rested.
by Okeano_
2 Comments
Okeano_
These are the bones under the ribeye – what’s left after boneless prime rib has been removed from the bone. They cut right on the bone to maximize amount of meat for the prime rib. But there is still some good meat between the bones. These are only worth it if they’re cheap. I paid $2.74/lb or $13.5 for the rack. Not bad for enough meat for two servings.
2 Comments
These are the bones under the ribeye – what’s left after boneless prime rib has been removed from the bone. They cut right on the bone to maximize amount of meat for the prime rib. But there is still some good meat between the bones. These are only worth it if they’re cheap. I paid $2.74/lb or $13.5 for the rack. Not bad for enough meat for two servings.
Looks great. Very tender?