Meat Lollipops

Discussion in 'Beef' started by tjohnson, Dec 28, 2014.

  1. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Went to Costco to pick up a brisket, but found a Bone-in Prime Rib for $6.99/lb. instead!!

    I trimmed back the bones...It's called "Frenching the Bones"

    Coated with Kosher Salt,CBP & Garlic

    Wrapped the bones with foil

    Smoked without a pan until the meat started to drip

    Placed meat into an aluminum pan to catch the juice

    Smoked for about 4 hours total @ 225° until 135° internal

    Covered with foil, wrapped in towels and into a cooler to "Rest" for 1 hour....VERY IMPORTANT!!!!

    Sliced into thick slabs

    The Ultimate "Meat On A Stick"

    Enjoy!

     

     


    Rib Roast is Finished & Ready to Slice       The trimmed rib meat went into the smoker

                                                                             with a little olive oil and garlic for appetizers

     

     

    Another Satisfied Customer!

     
    Last edited: Dec 28, 2014
  2. bmudd14474

    bmudd14474 Guest

    Looks awesome Todd
     
  3. b-one

    b-one Smoking Guru OTBS Member

    That's a big and tasty looking lollipop!
     
  4. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    That's a 1 lb. Chunk of Meat on a Stick!
     
  5. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Awesome! That made my mouth water a little.
     
  6. bear55

    bear55 Master of the Pit

    Is there a purpose for "frenching" the bones other than giving it a handle?
     
  7. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Frenching the bones is for appearance only

    The trimmed meat didn't go to waste

    I smoked the trimmed meat on the grill and served it as an appetizer
     
    Last edited: Dec 30, 2014

Share This Page