OK let’s say you just bought the entire rib roast with the ribs on. You have cut off the ribs and have a beautiful rib roast left to cook. How do you cook it?
We can do a couple of different things with the rib roast (ribs off). This is what you will usually find in the store. Most people buy them in whole and have the butcher or they will cut the rib roast into 1 to 1 ½ inch thick steaks. These are the rib eye steaks that have such a great flavor and cook up so well on the grill.
You should be able to get about 10 to 13 rib eye steaks from the rib roast.
If you want a really special dish cook the entire rib roast on the smoker. It makes a very special dish for a special occasion or if you just want to try something new. The rib roast is more tender and tastier than a brisket, but they cost like 5 times as much as well.
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Again, I usually cook my rib roast the same way as I cook most of my meats. I use the 3 minute formula and get the roast ready for the pit. But this is one piece of meat that I will let stand in the frig overnight. It seems to be a little better this way but sometimes I just rub and throw on the pit.
Anyway cook this again at a low temp. You can get on up to 225 to 250 degrees for this piece of meat but the lower the temperature is the better. This particular piece of meat is best cooked to a medium rare point so the cooking time is somewhat less than other pieces of meat. It should be done in approx. 3 to 5 hours. You will want to check the internal temperature on this piece of meat and it should be 145 or 150 degrees.
Now take it out and cut off 1 inch slices. This will just melt in your mouth. So go ahead and cook one of these for a very special occasion. This would be a great meat for Thanksgiving or Christmas.