Page 6 - Barbecue News DEC 2020 Digital Issue
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 can’t get out in dry-cooking methods such as grilling and smoking. If you stew bones, the marrow flavor can be drawn out, but not in a grill, smoker, or oven.
Bones make a roast oblong.
Oblong roasts cook un-
evenly, with the ends and
corners cooking faster be-
cause they are being at-
tacked by heat on more
sides. When you remove the bones, you can make the meat into a cylinder for more even cooking.
Bones get in the way of crust formation. The bones keep one third of the meat surface from browning and develop- ing that wonderful rich, seasoned crust everyone loves.
Bones prevent even cooking. Bones act as an insulator, so if the meat is medium-rare in the center, it will be rare near the bone.
Bones make carving difficult. You don’t want to struggle when everyone is watching, and you don’t want juice all over the tablecloth.
There are some good videos of how to butcher a rib primal at https://amazingribs.com/primerib
The Hallmarks Of A Great Roast
Before you start cooking, keep in mind the overall goals:
Maximum tenderness and juiciness. Beef roasts are at their best when cooked to 130 to 135°F internal temperature. That’s medium-rare, when they are no longer purple but deep red, and not yet pink.
Even temperature. The same red color, bumper to bumper, with no overcooked meat beyond 1/4 inch deep.
Crust. A deep, dark, crunchy crust en- riched by salt, herbs, and spices mixing with beef juices dried to a bark by the smoke-roasting process.
PRIME RIB ROAST RECIPE
Prime rib is my favorite roast, but every- thing described here applies to all beef roasts, including strip loin, short loin, ten- derloin, tri-tip, chuck eye roll, chuck roast, shoulder clod, top sirloin butt, and the tough round. Just skip the boning direc- tions if your roast is boneless.
Makes. 6 large servings
Takes. 1 hour to prep the meat, 24 to 48 hours to dry brine, 10 minutes to dry rub. Cooking time will vary based on the thickness of the meat, not the weight! To reach 130°F in the deep- est part of a boneless roast, medium rare, ideal tender- ness and juiciness, if the roast is about 4 inches
thick, allow about 30 minutes per inch of thickness.
Ingredients:
1 (8-pound) bone-in beef rib roast (about 3 bones wide) Morton Coarse Kosher Salt (about 1/2 teaspoon per pound)
Cow Crust
Ingredients:
2 tablespoons freshly ground black pepper
2 teaspoons dried rosemary leaves, crushed in a mortar and pestle or grinder
2 teaspoons dried thyme or oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon chipotle powder
Directions:
1) Prep. Remove the rib bones from the roast and trim off all the fat cap from the top of the roast. Go ahead and trim right down to the meat. The fat will not penetrate the meat (we bust that myth here https://amazingribs.com/fatcap); if you leave it on, people will trim it off at the table, and all the effects of the Maillard reaction and rub flavor will be
lost. Be sure to get the silverskin, too; it can be chewy.
2) Sitting on top of the eye of the ribeye (longissimus dorsi) is another muscle called the rib cap (spinalis dorsi). Shaped like a large fish fillet, it is heavily marbled. I think it is the single best muscle on the steer. It tends to go to well-done on a roast, so I like to remove it and grill it sep- arately. You can practically peel it off with your bare hand because there is a layer of fat between the rib cap and the eye. There is also another little muscle on the oppo- site side of the rib cap, called the lip or nose. There isn’t much meat there and it is buried in thick layers of fat, so I remove it and grind it into hamburger.
3) Make the roast as round as possible,
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