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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-06-2013, 07:08 AM   #1
plowin-fire
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Default Prime rib for 100.

Doing prime rib for our fire dept on saturday night. I have 106 lbs of CAB boneless prime rib. Was planning on rubbing with Kosher salt and some tuscan seasoning I got at Costco. Let them sit overnight and then smoke at 225 till about 115 or so and them sear to finish at 130. Any benefit to letting them sit out for an hour or so before going in the smoker like you do with steaks? Any other suggestions or am I missing anything here? Done prime rib on the egg a few times, but never this much.
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Unread 12-06-2013, 07:15 AM   #2
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They'll take on more smoke if you don't let them sit out. Not to mention, the cuts are so big they won't change that much temp wise in an hour anyway. I wouldn't worry about it.

I can't wait to see some pics. This is a huge cook! Good luck!
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Unread 12-06-2013, 07:31 AM   #3
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I go right from fridge to cooker. Better smoke ring, better food safety practice, no down side that I'm aware of.
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Unread 12-06-2013, 09:45 AM   #4
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you can bring out of fridge a few hours ahead of going into smoker, sounds like you have 5 roasts, so I would put in smoker alot warmer, as lots of mass, since you have multiple roasts, sear to your temp of no more than 130, as the end cuts will be well and the middle rare...or pull at 120 aND
keep the charcoal roaring and flash the ones people want done more OR do all the searing once sliced and assembly line the steaks on the grill//thats how I do them for weddiings..and yes let it rest before slicing..
so many ways to do it!
salt/pepper/garlic/oinion/rosemary for me
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Unread 12-06-2013, 10:27 AM   #5
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This is the seasoning:http://www.amazon.com/Kirkland-Signa.../dp/B00649KLRS

Going to slice as each member comes through to keep fresh and warm.
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Unread 12-06-2013, 11:26 AM   #6
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Looking forward to these Pics
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Unread 12-06-2013, 12:03 PM   #7
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I'm with BigBellyBBQ on this one. No worries about bacteria with a completely salinated exterior from all the kosher and salt content in the Tuscan. My whole rib roasts always turn out better when allowed to rest out prior to cooking.
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Unread 12-06-2013, 04:15 PM   #8
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I agree with those who say don't go straight from the fridge to the smoker. Reason being, you put a cold roast in the smoker (especially prime rib where you want that constant pink med-rare throughout the whole roast) the outside will be overdone by the time the center of the roast hits med-rare because the middle of the roast will take considerably longer to reach 120 degrees than the outside of the roast if it is put on cold. Conversely, the outside of the roast will continue to cook and over cook while the middle is getting to medium rare.

Result, you have a small medium rare center surrounded by well-done exterior. You want the whole roast to cook to medium rare at almost the same time so you have lovely pink all-the-way-through slices that everyone associates with prime rib. So bring up to room temp before you throw them rib roasts on.
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Unread 12-06-2013, 04:32 PM   #9
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How long would you let them sit out before going into the smoker? Also would it benefit to trim all fat off before the rub is applied? Thinking if no trim, there will be a lake of drippings in the smoker...
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Unread 12-06-2013, 04:56 PM   #10
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>> Any benefit to letting them sit out for an hour or so before going in the smoker

Letting them sit out ONE hour ... though it will be *better* than straight-from-fridge, one hour isn't enough. I agree with earlier posts, there'll be too much well-done and not enough pink in the middle.

I'm thinking ... four hours. Ok, at least three.

If you have time, YES trim, to 1/8" to 1/4" fat. THEN rub with salt. THEN sit for four hours.

That's what I would do.

J
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Unread 12-06-2013, 05:03 PM   #11
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I would let them come to room temp, as above, if you have a salty rub on the outside, you won't have to worry about any surface bacteria, and bacteria and other nastys cannot readily penetrate the rib roast, which is why you don't have to cook it to 165 degrees like you do chicken our cook it through like ground burger for food safety.

Do not trim off all the fat cap off the roast (it is going to baste your roast with flavor), you can trim it to a uniform 1/2 inch though. Your fat will begin to render around 130 degrees and continue through your cook. Because it is on the outside you will get some fat dripping, which is a good thing, but it won't all render unless you accidentally cook the fark out of the rib roast. After all, the idea by not putting the roast on cold is that you are getting the rib roast up to med-rare almost all at once. So if you are concerned about drippings getting all in your smoker and making a greasy mess, instead of trimming all the fat cap away, I would instead suggest utilizing a drip pan under your grates below you rib roasts. That's a lot of prime rib. Sounds like it is gonna be a party. Good luck! Post us some pics.
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Unread 12-06-2013, 05:07 PM   #12
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Quote:
Originally Posted by Schmoke View Post
>> Any benefit to letting them sit out for an hour or so before going in the smoker

Letting them sit out ONE hour ... though it will be *better* than straight-from-fridge, one hour isn't enough. I agree with earlier posts, there'll be too much well-done and not enough pink in the middle.

I'm thinking ... four hours. Ok, at least three.

If you have time, YES trim, to 1/8" to 1/4" fat. THEN rub with salt. THEN sit for four hours.

That's what I would do.

J
^^This^^. But please leave at least 1/4" fat for me and other fat lovers. Others can cut theirs off on their plate!
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Unread 12-06-2013, 05:11 PM   #13
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I use Montreal Steak seasoning on my Rib Roasts. Good mix of seasonings for such robust beef.
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Unread 12-06-2013, 05:27 PM   #14
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Quote:
Originally Posted by Schmoke View Post
>> Any benefit to letting them sit out for an hour or so before going in the smoker

Letting them sit out ONE hour ... though it will be *better* than straight-from-fridge, one hour isn't enough. I agree with earlier posts, there'll be too much well-done and not enough pink in the middle.

I'm thinking ... four hours. Ok, at least three.

If you have time, YES trim, to 1/8" to 1/4" fat. THEN rub with salt. THEN sit for four hours.

That's what I would do.

J
Agreed.
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Unread 12-06-2013, 07:26 PM   #15
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Heading over to station shortly to start trimming. Will get some pics of the process. Should I put rub on tonight or wait til morning and do it when I set them out. Also how long per pound should I figure at 225?
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