Tim L.
TVWBB Pro
Good evening fine sirs. I will be cooking a (app) 9lb boneless rib roast tomorrow and am curious if anyone has any advice or recommendations for me. To be honest with you, it took me some time to determine exactly what the cut of meat was. It was given as a gift and referred to simply as "a roast".
Anyhow, I am going with the suggested recipe on this site of applying a layer of Worcestershire sauce followed by a heavy sprinkling of MSS. Hoping this will turn out a success.
Would you recommend trimming/removing the fat cap? It seems to be up to 1/2" thick on one end and much thinner on the other, with a thick collection of it on "the pointy side". Perhaps trim to even it out then cook fat side up?
Wish me luck....
Thanks!!
http://i1080.photobucket.com/albums/j324/sdtwinsfan/IMG_2227.jpg[/img]
Anyhow, I am going with the suggested recipe on this site of applying a layer of Worcestershire sauce followed by a heavy sprinkling of MSS. Hoping this will turn out a success.
Would you recommend trimming/removing the fat cap? It seems to be up to 1/2" thick on one end and much thinner on the other, with a thick collection of it on "the pointy side". Perhaps trim to even it out then cook fat side up?
Wish me luck....
Thanks!!
http://i1080.photobucket.com/albums/j324/sdtwinsfan/IMG_2227.jpg[/img]