Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Emergency prime rib cooking question

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Emergency prime rib cooking question

    I don't want to mess up this $150 piece of meat. We want it rare and I'm not sure where to stick the probes. I have an igrill with 4 probes and can make it look like a science project if need be. Do I want the outside 1" to be rare temp 115 or the outside 1".

    #2
    Flynhawaiian ...

    I would recommend you put a probe in the exact center of the thickest part of the roast. Bake it at 225° until you get it 10° below your desired finished temperature. Then sear it at Warp 10 heat, turning it frequently, to put a pretty crust on it. Use your thermapen to know when to pull it.

    I personally would pull it at 125° to 127°. Remember... You will have 3° to 5° of carryover cooking.

    Comment


      #3
      Breadhead is right. Put it in the middle of the roast. You really only need one probe, but it won't hurt anything if you stick a few more in.

      Comment


        #4
        Thanks guys. I've been dry brining it for 3 days and I just put on the seasoning. So cool it at 225 you think or 175? I was looking and an estimated time was 5 hours. I'm looking to eat at 5 so do you think put it on at 11am for 225. For about 30 minutes of cooking off?

        I have the igrill ambient probe just to make sure the temp stays put! Seems pretty accurate. I usually use 2 or 3 different probes the therm and igrill just to make sure it's done .

        The reverse seer do you recommend hitting a 425 temp put it back on and sear it until the crust is perfect?

        Comment


        • Breadhead
          Breadhead commented
          Editing a comment
          I would recommend baking it at 225°. Below that temp doesn't add anything but waiting time.

          To know the time required at a particular temp? Read the package on the meat. It doesn't matter where it cooks at 225° in an oven or a smoker. You can google cooking times for different sized roasts too.

          Searing temperatures... 450° isn't hot enough. You want 600° to 700°. The inside is almost already cooked. Now you need extreme heat to sear the crust so you get that lovely dark mahogany color, a Meathead term.😆

          Get a long handle meat hook and keep rotating your roast to get an even color.

          Take pictures.😎
          Last edited by Breadhead; December 24, 2015, 07:59 PM.

        #5
        Also, tie it up into a more circular shape. It will cook more evenly.

        Comment


          #6
          I was going to tie it before cooking it. Didn't feel like I could get it circular but I'm going to try real hard. 225 it is and I'll put the grill as high as she will go for the seer. I'll post a pict tomorrow of it done

          Thanks for your help and have a happy xmas

          Comment


            #7
            Flynhawaiian ... This is a picture of me searing 6 2" prime grade New York steaks three days ago. I baked them in my indoor oven at 250° to start the cook. When they reached 120° I took them out to the 3 burner gasser that I had preheated to Warp 10 heat. When I trimmed and sliced the steaks from the full loin I intentionally left on a lot of fat so it would render onto the burners and create these big flames. The flames gave me a great crust.😜

            Comment


              #8
              Originally posted by BreadHead View Post
              You can google cooking times for different sized roasts too.
              Nah! I tried googling for that some time ago but every chart I found called for roasting at 325, 250, and even higher so those charts are little or no help. Roasting at 225 is a lot different and I am guessing that, for planning purposes (and so you have an idea when to put the rest of the dishes in the other oven) I am using ~45 minutes for pound as a rough estimate.

              Comment


              • Breadhead
                Breadhead commented
                Editing a comment
                Hmmm... My guess is if you cook at 225° calculating 45 minutes per pound. Your meat is going to be done early.
                Early is much better than late though.😎

                If I were cooking it I think I would estimate 30 minutes per pound at 225°. However I will not serve it undercooked.

                If your meat is done early, the better of the 2 options, you can leave it in the oven @165°/175° or you can put it in a faux cambro for a couple of hours.

                Whatever you do I wish you a Merry Christmas.👌

              #9
              I would shoot for at least 125 F final temp. Too rare and it just doesn't have a good mouth feel. You're getting good advice here. I think you'll succeed!

              Comment


                #10
                Thanks guys it came out amazing!!! 5.5 hour smoke. Took it off at 121 and it was 126 when it was served

                Comment

                Announcement

                Collapse
                No announcement yet.
                Working...
                X
                false
                0
                Guest
                Guest
                500
                ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                false
                false
                {"count":0,"link":"/forum/announcements/","debug":""}
                Yes
                ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
                /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here