I can’t get enough of brisket, and I’ll look for any excuse to eat a ribeye steak, but the best cut of beef is the spinalis. It’s the portion of the ribeye that any steak connoisseur savors first.

Over the last few days, I’ve shared recipes for a from-scratch ham, a smoked fried turkey, and a smoked pork crown roast. Now for the mother of all holiday meal centerpieces: the prime rib. Aside from ...