I am going to do a standing rib roast this weekend (my local safeway has them on sale for 3.99 a pound!!).
I was wondering what most do about triming fat. I have only done rib roasts in the oven in the past and I frenched them, but left a good amount of the outer fat layer. This time I plan on smoking the rib roast at low temps in the WSM and then searing in a 500 degree oven. I have read recipes that recommend both approaches. I like the apperance of a frenched rib roast, but i wonder if i will loose tenderness if i remove a lot of the fat.
Also, i was wondering if anyone had input on which end to buy -- loin end or chuck end (i will do a 3 rib roast).
I was wondering what most do about triming fat. I have only done rib roasts in the oven in the past and I frenched them, but left a good amount of the outer fat layer. This time I plan on smoking the rib roast at low temps in the WSM and then searing in a 500 degree oven. I have read recipes that recommend both approaches. I like the apperance of a frenched rib roast, but i wonder if i will loose tenderness if i remove a lot of the fat.
Also, i was wondering if anyone had input on which end to buy -- loin end or chuck end (i will do a 3 rib roast).
