Big Beefy Dilemma

[Tiny]

Dear Chums,
I have an big beefy dilemma, I have accidentally procured an 6kg boned and rolled rib of beef and although this should be a splendid situation I am now unsure how to proceed with the beast.

Realistically I should split it in half but it is very "round" so this would leave me with 2 3" discs of beef.

So I am figuring to cook the beast as a whole but those of you who have read my rantings before will knoe that I usually botch ribs in the extreme.

Don't have big enough kit to do it lo and slo in a one er so at the moment am planning on giving it a good blast of smoke on the Kettle the morrow night and then tucking him in the oven for the night at 100 deg, what do you folk reckon?

Fearing the crushing weight of being steward to such an lovely chunk of beefiness, sage counsel needed chaps.

Cheers
Tiny

[aris]

Cut it into steaks and grill. One rib per steak.

[ConorD]

I 2nd Aris steaks all night long - too good a piece of meat to smoke

[Tiny]

Chaps, you may be onto something here, how about taking the rib eye out and cutting into steaks and then lo and slowing the rest for pulled beef ribs?

I fear if I do it as a steak as is all the lovely little bits of meaty goodness between the fat layers will be lost.......
Cheers
Tiny

[aris]

That is what I did - mainly because I don't have a bone saw. I just carved all the meat out - and the rest became 'ribs' - albeit ones without much meat on them

[Tiny]

Gents,
It has just all got much better, I removed the beast from the fridge and gave it the full feel and I was mistaken. It is an rib eye with no screff on it at all, so perfect for cutting into steaks.

I have cut a steak for tonight, may have been a little heavy handed as it weighs 2lb and 8 oz it shall be reverse seared tonight.

Ooooooh beefilicious......
Cheers
Tiny

[ConorD]

So how did they go - and where are the damn pics you tease.

[robgunby]

I 2nd Aris steaks all night long - too good a piece of meat to smoke

Noooo! Makes me so sad to hear of such sacrilege! Now don't get me wrong, I love a rib eye steak - to me there is no other kind! But a fore rib of beef makes for a fantastic smoke. I discovered the joys of this a few years ago when out walking in the White Peak, and rested awhile at a hostelry. Got chatting to the landlord who is a keen meat smoker, and he rustled up some sandwiches of smoked beef rib. Here was I, awaiting some low n slow cooked meat that was dropping apart, but what arrived at my table was a sandwich of paper thin slices of rare as can be, sweet, delectable meat that melted on the tongue, with a sweet, unmistakable cherry smoke note singing all the way through.

The process, I begged of him, was to salt and pepper the joint, then smoke at 225 for just four hours until an IT of 125.

I have repeated this myself - it is my "once a year splash the cash" barbecue go-to recipe. It is unbelievably good - it actually beats a steak. And yes, I mean that!

When the meat is cut, you then of course have the ribs left over. I tend to sear these on the grill, chew off any remaining meat, then roast them for stock.

[Tiny]

Hi Chaps,
There was a photo taken by my lad if you really want to see it you will need to find me on facebook, iantinymorris.

But there is more to the beef saga.......Cut the steak reverse seared it first over a mix of mesquite and pecan wood and then searilicious. The meat was delicious but afflicted with a couple of banjo string filaments through it which we had to work around to get steak wraps out of it.

Took the 2nd 5lb bit and mrs T wanted the traditional family roast, again carving it was like an piece of surgery as we had to try and cut out these nasty fibrous wiry bits going through the meat. Frankly after all the hassle I really couldn't be arsed with it as although the flavour is excellent it left me and itself cold by the time of eating.

To give you an idea how tough these stringy bits were I actually played tug o war with my 37kg Guide dog and got his front paws off the ground , at no point did it break or could he chew through it.

So fair chums, I have the other 5lb bit left, can anyone suggest a way of deling with it to get something worth eating.

Gunner the aforementioned Guide Dog is supportive of a repeat roast as he got most of it, but he is in the minority.

So chaps SOS for my stringy beef, Or SOB in fact as that is how I mostly described it on Sunday..........
Cheers
Tiny