Dadbo
Well-known member
- Messages
- 57
- Grill(s) owned
- Bullseye
- Stampede
Good afternoon all. You have helped me in the past with great success and wish to get your thoughts on options available for this year's Christmas Eve dinner. We do prime rib and sides and will continue to do so this year as is tradition. In the past I have purchased this protein from the local grocery store, but now have the option to get it from Wild Forks Foods or Costco. In the past I have always gotten bone in to as to use the bones/meat for soup days later. Thinking possibly a boneless rib roast this year, but never have done one. It will be choice grade, but wish some input as to which location would better serve me and also pros and cons of boneless. I assume some of us have done that in the past.
The roast will have a dry rub for a few days and then another rub and into the 590 at 225-250 to 125/130 and then seared in the oven under the broiler for a, hopefully, delicious crust. So what do you choose and why? As always, I sincerely appreciate all comments and those of you that just read this.
The roast will have a dry rub for a few days and then another rub and into the 590 at 225-250 to 125/130 and then seared in the oven under the broiler for a, hopefully, delicious crust. So what do you choose and why? As always, I sincerely appreciate all comments and those of you that just read this.