Whole or cut it in half?

Discussion in 'Meat Selection and Processing' started by kyleehensley, Dec 21, 2015.

  1. kyleehensley

    kyleehensley Newbie

    23lb Prime standing rib roast for Christmas dinner.

    Cut it in half, or smoke/cook it whole?

    I'm thinking in half, easier for consistent cooking, and I can season the two halves differently.

    Thoughts?
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    If serving to a group it's nice to keep the seasoning consistent.

    As for cooking if your smoker temp is consistent across the grate it wouldn't matter if it is whole or cut in half.
     
  3. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I'd say it depends on your crowd.  My family goes crazy for the end cut with all the seasoning so I have cut them in threes to provide more end cuts.  Kind of like smoking a 10 pound butt in two pieces to get more bark.
     
  4. bmaddox

    bmaddox Master of the Pit

    How many bones is it? I am by no means a butcher but as you move through the ribs the roast can change a little so you might want to cut it so you have a fatty piece and a lean piece since they might cook differently.
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    YEP...Knowing your guests likes helps. Between those that like End Cuts and more cooked than Med/Rare, cutting may make sense. From experience the Chuck end is fattier but if left whole it will cook to a uniform doneness. As a Cheffie Student, my first job was in a restaurant that specialized in Prime Rib...JJ
     

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