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Yes, binder is something to help the rib stick. For pork I often use yellow mustard. For the rib roast it was beef base, not broth. You can find some in most supermarkets, the Better Than Bouillon brand is one. Other folks might go with olive oil. For the rub I just used some SPOG but go with what you like.PS I know what binder typically means, but for smoking? I am assuming beef broth makes the rub stick? Also, do you mind sharing your rub? For now I am leaning to traditional mustard, salt and pepper?
Are you saying to put the bones back on the smoker/grill for a bit? Do you just go 225 for another 30 minutes or so for the bones?145 is hella done
I pull at 125, wrap and rest for at least an hour.
don’t forget to debone after cooking and throw the bones back on until they are done.
This is the recipe I started with. Didn't follow it exactly, but you get the idea.My wife swears by Better Than Bullion. I may give that a try. My main concern is hot and fast or low and slow?
Using beef broth concentrate as a binder for beef is a wonderful tip. Here’s the one I use (no affiliation).This is the recipe I started with. Didn't follow it exactly, but you get the idea.
It is a bit more than 30 min, it yes, cook them up like beef short ribs.Are you saying to put the bones back on the smoker/grill for a bit? Do you just go 225 for another 30 minutes or so for the bones?
Do not remove the bones u til it is done cooking. You buy a bone in standing rib roast for the flavor the bones impart while cooking.Is it better to seperate the bone before cooking and tie it back together, or remove after cooking?
Thanks. I picked up a smallish 4-bone 9.5# prime rib. I saw a couple vids where they would slice the raw meat down along the bones, making a “hinge” and then onto the grill it goes, typically cook til 122-125 & pull from grill, then possibly sear for a few more minutes...then when cook is complete after resting, finish cutting through the hinge, then finish cooking the ribs. I think I’ll try a similar approach.Do not remove the bones u til it is done cooking. You buy a bone in standing rib roast for the flavor the bones impart while cooking.