Prime rib, the king of the meats. You can read all about what a prime rib is here: https://youneedabbq.com/navigating-the-different-steak-cuts/ but for those who want to just read it here, the prime rib is basically a section of the rib loin that has not been cut into steaks. It can be served bone in or bone out and is also called a standing rib roast among other things. This beautiful cut of meat is comprised of 2 main muscles, the rib lip which covers the top of the round center portion called the Rib eye. The rib lip is my favourite part because of it’s intense marbling, at some steak houses you can order just the rib lip and they cut it off, tie it up into a circle and cook just that for you. But you are here to find out how to cook this sucker whole, so let’s dive into it.
Picanha is the top cap of the top sirloin and it is very popular in Brazilian cooking. Most often they do it Rodizio style, which is slow roasted over coals but we don’t all own that kind of smoker, so we mastered a way to make this beautiful cut of beef on your BBQ or smoker without the need for a rotisserie.
Tritip is a triangular cut of beef (hence “tri”) coming from the bottom subprimal cut and is a high quality sirloin roast. It’s a high flavour and tender cut if cooked correctly that’s sure to please.