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BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: dick621 on August 02, 2006, 05:55:53 PM

Title: cross rib roast
Post by: dick621 on August 02, 2006, 05:55:53 PM
A friend gave me a cross rib roast to smoke/cook.    What is the best way to treat this cut?   Thanks
Title: Re: cross rib roast
Post by: Oldman on August 03, 2006, 02:01:17 AM
I've seen a couple different pieces of meat called cross rib roast.  Is yours a "chuck" or is it a standing Prime Rib? Bone or boneless?
Title: Re: cross rib roast
Post by: dick621 on August 03, 2006, 03:51:34 PM
olds,  i'm not sure which cut it is.  butchers wrap says Rib Roast and cross was written above.  Dont see any bones.  Still frozen tho.  Have it in the fridge to thaw.
Title: Re: cross rib roast
Post by: Habanero Smoker on August 03, 2006, 05:26:43 PM
Cross rib roast can be boneless. If boneless it is sometimes called an English Cut (or Roll)

Here is a site that gives some cooking tips.
http://www.samcooks.com/ask/ask_meat1.htm

Title: Re: cross rib roast
Post by: Oldman on August 04, 2006, 01:42:11 PM
Get online and do a google image search on the name. See if the images that come up look like yours.
Title: Re: cross rib roast
Post by: dick621 on August 04, 2006, 09:00:50 PM
Some of the pictures I found that looked similar just called it a boneless cross rib roast.  The ones called chuck cross rib roasts did'nt look as much like it as they did.  How should I handle this in the BS?
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