Cooking Rib in Joints

[SandwichShortOfAPicnic]

Have ordered this joint but have never cooked a rib in “french trimmed” joint before.
Anyone have any experience or tips?
As I’ve mentioned in another thread I’m clueless!

Makes me feel a bit Fred Flintstone

 

[Morning Glory]

This is a very expensive joint and you need to get it right, so I will keep my nose out! Meat cookery is not really my thing. I do know that to get good crackling you need to score it and rub salt in. That is about the extent of my knowledge.

 

[SandwichShortOfAPicnic]

This is a very expensive joint and you need to get it right, so I will keep my nose out! Meat cookery is not really my thing. I do know that to get good crackling you need to score it and rub salt in. That is about the extent of my knowledge.

Scoring is a debatable topic. If you do score you have to be careful it’s only just into the very top layer or the steam released from the meat and wet fat will stop you getting a good crackle.

I love crackling and my butcher is good enough to throw in very large pieces of crackling fat for free so I’ve had the opportunity to try out a few different methods, to my surprise the best crackling I’ve made comes from completely unscored meat. I didn’t believe it until I tried it but it puffed up beautifully.

Leaving the fat to dry out in the fridge uncovered overnight helps a lot as does not salting it until just before it goes in the hottest possible oven.

It’s the heat being conducted down the bones during the cooking I’m uncertain about, I don’t want to over or under do it, like you say it’s an expensive piece of meat to ruin

 

[medtran49]

Rubbing baking soda, IIRC, pretty sure it's soda and not powder, helps with crisp crackling.

 

[Morning Glory]

Leaving the fat to dry out in the fridge uncovered overnight helps a lot as does not salting it until just before it goes in the hottest possible oven.

Oh I am sure there are lots of ways to get good crackling. To be honest I very rarely cook pork, let alone crackling so if you have found a foolproof method then stick with it! Sorry, I veered us off topic.

Back to advice about, the business of cooking pork rib-in joints...

 

[badjak]

Now in case you don't get the crackling you expected.....
The microwave does an awesome job (and thereafter you got an awesome job cleaning the inside )

More serious: cracking needs high heat.
The pork not necessarily.
Do you have a meat thermometer or instant read one?
Are you going to use the oven?

 

[SandwichShortOfAPicnic]

Now in case you don't get the crackling you expected.....
The microwave does an awesome job (and thereafter you got an awesome job cleaning the inside )

More serious: cracking needs high heat.
The pork not necessarily.
Do you have a meat thermometer or instant read one?
Are you going to use the oven?

I have a few thermometers
Crackling wise I’m happy I’ve cracked it
It’s the bones being in there that I’m not familiar with. I vaguely remember that alters the way it cooks because bones conduct heat differently.
Unfortunately I can’t remember anything more than that

Yes in the oven, I'm aiming for easy but special so a trimmed joint doing it's thing while we're enjoying ourselves seems the way to go

 

[medtran49]

Make sure the bones are cleaned VERY well and cover them with foil if you want them to look good.

The bone conducts heat, not as well as metal, but in a similar fashion.

 

[SandwichShortOfAPicnic]

Make sure the bones are cleaned VERY well and cover them with foil if you want them to look good.

The bone conducts heat, not as well as metal, but in a similar fashion.

That’s exactly what I thought but a quick (very quick) google said the opposite, that they maintain a lower temp than the flesh and slow down cooking.
I suppose when you cook a whole bird it’s always the bones that are the last bit to lose their bloodiness so maybe that’s true

 

[badjak]

Yeah, meat around the bones takes longer.
Hence the thermometer, but remember carry over cooking (due to the mass).

I don't use the oven a lot, but I would do a roast like that on my charcoal grill, with a drip pan with onion and potatoes under the roast.
I would probaby score the skin, but remove 3/4 through and finish by frying or deep frying on the stove top

 

[Morning Glory]

remember carry over cooking (due to the mass).

Not sure what you mean but I do know it's essential to rest any roast for quite a long time after cooking.

 

[SandwichShortOfAPicnic]

Yeah, meat around the bones takes longer.
Hence the thermometer, but remember carry over cooking (due to the mass).

I don't use the oven a lot, but I would do a roast like that on my charcoal grill, with a drip pan with onion and potatoes under the roast.
I would probaby score the skin, but remove 3/4 through and finish by frying or deep frying on the stove top

Sounds lovely.
I think I’ll use two thermometers!

 

[badjak]

Not sure what you mean but I do know it's essential to rest any roast for quite a long time after cooking.

The temperature of a piece of meat continues to go up for a bit when you take it of the fire.
And I forgot about resting

 

[SandwichShortOfAPicnic]

Not sure what you mean but I do know it's essential to rest any roast for quite a long time after cooking.

Meat carries on going up in temp after it’s been removed from the heat often over 10 degrees more.
So you have to factor in hitting the temp you want after you’ve removed it from the oven based on the size and type of joint and the temp you’ve cooked it on.

That’s the bit I’ve no clue about bone in joint’s.
And the part where I could unintentionally over cook it.

 

[SandwichShortOfAPicnic]

The temperature of a piece of meat continues to go up for a bit when you take it of the fire.
And I forgot about resting

Beat me to it and far more succinctly put too