Start the reverse sear at what internal temperature?
A couple of Christmases ago I got incredibly good results on a prime rib. Seared it on a Weber and then cooked it on a pellet grill. Compared to reverse sear, that makes the roast look good early on if guests peek at it, and it also meant I could take it off at the desired temperature. Reverse sear sounds good because the surface is hotter, but maybe the core will get too hot.
Q) How much does the internal temperature rise during reverse searing? Specifically, if I'm cooking a 4 inch diameter prime rib roast (bones and most fat off), and I want to serve it at 135 degrees, at what temperature should I start the 20 minute or so reverse sear process?
I start the sear at 125 - 127 and turn a quarter turn every 30 seconds until I get to 135. It doesn't take me 20 minutes. I have everything thing else done so I can finish the sear and slice right away
Thanks. I see now that meathead also put in a temp recommendation. Somehow I just kept missing that when reading things over.
Last time I used my rec tec and the meat stalled at the serving temperature. Pure luck I think. This year I'm doing two roasts because there will be about 14 people and I could not find one big enough.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
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