So I got one for Christmas, didn't get a chance to use it for holidays
Question on how I'm thinking I should cook it.
1-Low smoked til almost done, then slide the SNS right under it and sear it to a finish.
2-SousVide and then rotisserie over SNS for sear finish.
Both of these are correct? Depending whether I can baby sit or not will depend on the method I use.
Depends on whether you like some smoke on your Prime rib. I don't
Sous Vide + SnS sear would be my choice. With SV there's zero chance of overcooking. Plus you get to free up your time.
I'm a big believer in the kettle rotisserie. I'd roti it over the SnS with a light sprinkling of wood chips. Go until about 10 degrees from ideal temp, then drop it on the grate, sear it to temp to build a crust and finish it off.
I agree with Ernest, I prefer no smoke on prime rib or any beef that is not taken to 200+ like brisket or short ribs. I would start the sear around 115 IT and stop at around 120. Carryover will take it to the perfect 130, just barely rarer than a true medium rare. This is sometimes a bit rare for the general public, so pulling at 125 will take it to around 135 which is where a lot of people like their beef roasts.
I've done a couple of roasts recently @ 225, Leg of Lamb and Prime Rib, with a target IT of 130. I haven't gotten 10 degrees of carryover. It has been more like 3-5 degrees.
I did watch one video by Thermoworks where they hit their prime rib roast with a 425 degree oven until it reached an IT of 117 and it carried over to north of 130.
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