BEEF QUESTION

[Guest]

I have on hand a couple of Cross Rib Roasts about 5.5 lbs. each. Has anyone tried this cut on the WSM? They don't have much exterior fat, but look nicely marbled.
What do you think? This is $40.00 worth of beef...I would hate to ruin it!! Any recipes or suggestions?
2nice

 

[Michael Vrobel]

I've used the Prime Rib recipe Chris has on the VWB site a couple of times. It's always been a big hit. You should be able to use the same technique for a cross rib roast. Good luck, and let us know how it turns out!