Holding Prime Rib

Why don't you cook up a test one and let me taste it for you!?

i have done a few prime ribs in my day.

They dont hold well. Meaning they maintain a good heat load and continue to cook for a long time. I have watched 130* prime ribs turn well done in front of my eyes as I slice it.

If i was forced to hold it, i would pull at 120 and cool it. Then depending on size, reheat it to finish temps, or finish the slices on a grill. If its a large roast, like the 20lbers i do, after it cools, slice it in half, reason the ends and reheat it in the oven.

if none of this sounds good, pull it at 125. and dont cambro it immediately. Let it dump some of the heat load before holding, and keep a temp probe in there to monitor. I would rather pull it to rare and finish it on the grill(or under a broiler) than crush it from the start.

Seeing as how Count Poobah makes the best Prime Rib I have ever had, I'd go with his recommendations.

I held a 15lber boneless for a friend's birthday party a few weeks ago. Took off smoker @ 3:30, sliced around 4:45. I put it in the oven right before serving for 10 minutes, but the key was no cambro. The cambro is going to keep it cooking at 180 - 200 degrees. While wrapping it in foil and pan will let it mellow out. I pulled the beast off the smoker at about 120 degrees.

When I have to hold a large roast that I want rare (with maybe some more medium pieces on the ends) I pull them around 115. I would suggest keeping some probes in so you can monitor temperatures, I wouldn't plan on holding them too long though. A couple hours at most.

TOPS BBQ said:

Cool deal. I'll leave the Cambros behind. Thanks for the advice.

Marsha - You can test it out, when you're in the area visiting your brother. ;-)

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I will be over there in the next few weeks.