Barbecue'n On The Internet - FAQ's - Cross Rib Roast - Home of Barbecue, Barbeque & BBQ!

Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .

Topic: Uncrossing the Cross Rib Roast
From: Dale
Subject: Cross Rib Roast w/Mushrooms

Smoky,

Do you have a recipe and or instructions to cook a Cross rib roast stuffed with mushrooms on a webber? Thanks!
~DWL~

Hi Dale,

When I answered your question the first time, I thought a butcher was doing some creative merchandising on you. Last week Merle (The Butcher) Ellis and I were on a twin bill teaching session out in Seattle. I found that in his first book, "Cutting Up in The Kitchen," he illustrates two cuts which are sometimes called Cross Rib Roasts is some parts of the country.

The Short Rib Pot Roast has three meaty short ribs in them and is tough enough to need moist heat for cooking.

The Boneless Cross Rib Roast which has the three ribs removed, can be very tender - they are next to the rib eye end - and can be cooked on the grill. I would handle that cut just like the method described in the FAQ "Standing Rib Roast." To stuff it, just make a rather largen pocket through a narrow opening and stuff in your favorite seasonings.

Thanks for making me stretch,

Smoky

More information? Ask SMOKY
Return to Smoky's FAQ's!

'According to Smoky' is © by C. Clark Hale
who is solely responsible for its content. Comments
should be addresses to cchale@bellsouth.net .