Looking at doing prime rib for Xmas. I have read every post on PR including Prime Rib 101 (10 times). Here's the questions for discussion and help. I need to do a 20 pound PR. My thought is to do two 10 pounders so I have 4 end cuts for the weak at heart. Do you think I should go boneless, or bone in? If I go bone in, should I trim them off prior to cooking and string it back on for the cook, or trim the bones prior to slicing after it is cooked. My idea is its easier for portion control to remove the bones prior to slicing. The other thought is to start out boneless. I am just concerned about missing some flavor the bones might add. Cooking on an FEC 100. P.S. great job Smoking Oakie on the new PR 101.
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