I followed a youtube recipe for Prime Rib that had me covering it w/dalmation rub, then smothering it with butter, garlic, and herbs. Then I smoked it at 225-250F and pulled it when it got to 120F. The next step was to sear the outside in 400-500F oven or smoker before serving.
BUT I wanted to make sure carryover cooking process was done before deciding how much to put sear it. Can you believe it went straight to 140F? I started panicking around 135F and actually put it in the fridge. It finally stopped at 140F, and then I waited until it got back down to 120 before searing it. It all turned out pretty well, but I was surprised by 20F of carryover heat.
I've been cooking briskets for far too long, and haven't done prime rib this thick in a long time. Is this normal for it to go that far?
BTW, I've uploaded the result. It wasn't actually really good, but we did shoot past medium rare and get to medium territory.
Dalmation Rub

Covered with butter, herbs, and garlic

How she looked at 120F:

Nice thick crust after the sear

Apologize for the screen caps but here are three shots of it cut



BUT I wanted to make sure carryover cooking process was done before deciding how much to put sear it. Can you believe it went straight to 140F? I started panicking around 135F and actually put it in the fridge. It finally stopped at 140F, and then I waited until it got back down to 120 before searing it. It all turned out pretty well, but I was surprised by 20F of carryover heat.
I've been cooking briskets for far too long, and haven't done prime rib this thick in a long time. Is this normal for it to go that far?
BTW, I've uploaded the result. It wasn't actually really good, but we did shoot past medium rare and get to medium territory.
Dalmation Rub
Covered with butter, herbs, and garlic
How she looked at 120F:
Nice thick crust after the sear
Apologize for the screen caps but here are three shots of it cut
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