Cloudsmoker
is one Smokin' Farker
You guys ever struggle with a particular dish you cant get right to save your life? Prime Rib is mine. Remedial help for a a prime Rib idiot would be much appreciated.
I cook rib roasts at 275 until the internal temp hits 130. Then i rest it under a tent of foil for 20 minutes or so, slice and serve.
Others will cook at 225 until the internal temp is around 120 and then sear over a very hot fire.
You guys ever struggle with a particular dish you cant get right to save your life? Prime Rib is mine. Remedial help for a a prime Rib idiot would be much appreciated.
Yep. My wife likes it well done, I like it medium rare. Somehow I seem to mess up both.
Yep. My wife likes it well done, I like it medium rare. Somehow I seem to mess up both.
While it may seem terribly obvious, make sure your roast is at room temp before you cook it. I've ruined a few nice roasts in the past by not doing this. By the time the inner part of the roast was up to temp, the outer part was tough as shoe leather.
Also, are you using a thermo/probe of some sort to keep tabs of your temp?
So are you saying you are cooking it beyond well done? The more specific you can be, the more we can help steer you in the right direction.
While it may seem terribly obvious, make sure your roast is at room temp before you cook it. I've ruined a few nice roasts in the past by not doing this. By the time the inner part of the roast was up to temp, the outer part was tough as shoe leather.
Also, are you using a thermo/probe of some sort to keep tabs of your temp?