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The primal is called the 7 bone rib, the 4 long bones from the loin end are called the prime rib, typically used for bone in steaks and ribeye steaks because the muscle, along with the bone is longer. The 3 shorter bone section from the chuck end is the standing rib, more suited for premium oven roasts as it is more heavily marbled. That said the meat is ...


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For most smoked/BBQ/low-slow meats, a brining or marinating process with liquid is indicated, and the dry rub is applied just before the smoking/cooking process begins. You could try vinegar, apple cider (I love that one), watered-down beer, etc. I've made my own marinades from combinations also; vinegar and water with Worchestershire, "liquid smoke", and ...



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