104timberwolf
Full Fledged Farker
What temp. do I need to pull a 7 pound standing rib roast for medium rare?
Thanks!
Thanks!
Standing Rib Roast Temp.?
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57borntorun
Full Fledged Farker
130-132
sliding_billy
somebody shut me the fark up.
Definitely medium rare. Plan on some carry over cook during the rest.
JMSetzler
Babbling Farker
I like to pull mine at 125-127 and let it rest 30 minutes or so. I'm cooking a rib roast today but its not bone-in.
SoulinyourSauce
Is lookin for wood to cook with.
I would pull it at 125 and let it stand. If you want it cooked a bit more you can also put slices in a bit of hot au jus for a second. That is what restaurants do with medium or well done prime rib orders.
125 for me. I can always toss it back on if I want it done a little more, but you can't undo it.
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It all depends on where that thermometer sits in your meat. Generally between 125-130* and let stand for 30 minutes, tented. If you reverse sear, you can pull a bit sooner.
There's a rib-roast-appreciation thread here with some information, including times compiled by thirdeye:
http://www.bbq-brethren.com/forum/showthread.php?t=150482
Feel free to add your delicious products. :hungry:
There's a rib-roast-appreciation thread here with some information, including times compiled by thirdeye:
http://www.bbq-brethren.com/forum/showthread.php?t=150482
Feel free to add your delicious products. :hungry:
landarc
somebody shut me the fark up.
Depends on where and how you temp it. If you slide the probe into the center of the roast, parallel to the bone but, centered in the cut side, then cook to 135. If you slide in from the top, and you have the tip of the probe pointed at the bone, and are within one inch of the bone, then 125F, it will be more rare near the bone. But, you will be more medium in the center of the roast.
104timberwolf
Full Fledged Farker
Thanks everyone!
Just BS
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Anytime...
luke duke
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57borntorun
Full Fledged Farker
I like how this article refers to the Maillard reaction and Harold McGee.
On Food and Cooking
The science and lore
of the kitchen
Copyright 2004.
Jaskew82
is Blowin Smoke!
I find that if you cook a large roast at 350degrees, it will carry creep up between 10-20 degrees. That said, I typically pull a bottom round for deli meat at 105 to get a nice rare/med rare.
For a prime rib, I pull at 105 as well. I let these roasts rest at least 30 minutes - no foil tent.
For a prime rib, I pull at 105 as well. I let these roasts rest at least 30 minutes - no foil tent.
BigBellyBBQ
is Blowin Smoke!
I have small one in right now, (about 6 lbs) running pit temp 475-500...I will remove at internal of 120....rest 1 hour...
luke duke
is Blowin Smoke!
Please post a pic of an interior slice.
BigBellyBBQ
is Blowin Smoke!
medium and perfect! crunchy bark and pink
ready to devour!!!! int was 128
ready to devour!!!! int was 128
Last edited:
peeps
somebody shut me the fark up.
nicely done!
kirkg
Knows what a fatty is.
looks good, but that's more of a medium to me. We pull around 120 and let rest at least 30 min tented, but not wrapped
Jaskew82
is Blowin Smoke!
that pic is why if you like medium rare or even rare for rib roast, you need to pull at 110 and let rest for 30+ minutes. When cooking hot and fast, the temp creeps up at least 10 degrees and could easily creep 20.
deguerre
somebody shut me the fark up.
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Yep. It really depends on what your pit temp is to determine how high the climb will go in my experience.
