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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-07-2013, 12:56 PM | #16 | |
is One Chatty Farker
Join Date: 03-08-13
Location: LawrenceFarkingKansas
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Quote:
I would not count on time per pound. Use a quick read thermometer on this one (even better if you have one of those electric ones you can leave in, if you do, don't pull it out until it has rested or you may lose some juices come flying out of the hole when you pull it). I know everyone is always correctly saying don't use temp for brisket, pulled pork, ribs, etc., but this is an instance where you can. Put your probe in the dead center of the rib roast and pull at no more than 115 degrees. While the rib roast is resting it will continue to cook and your internal temp will rise about 10 degrees. You should have a nice med-rare. If you like your prime rib more done you can wait 5-10 more degrees before pulling for every degree of doneness, with the idea that the roast will continue to cook and rise about 10 degrees while resting and that will be your endpoint.
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-jeremiah LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30" some say he's dead...some say he never will be. |
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12-07-2013, 01:04 PM | #17 |
Take a breath!
Join Date: 09-07-11
Location: Grain Valley, MO via Big Sky country
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Man I need to talk my guys into buying prime rib and let me smoke it for them. 100 guys...wow good luck brother, certainly want to see picks.
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18.5 & 22.5 WSM-Weber one touch. Cyber Q Wi-Fi. Head cook Thick and Thin BBQ |
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12-08-2013, 05:44 AM | #18 |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
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I am heading to the fridge to remove the roast that was scheduled to cook next weekend.. and cook it today!! the flavor is just crrazy in my head..
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[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I] |
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12-08-2013, 09:13 AM | #19 |
Full Fledged Farker
Join Date: 04-26-11
Location: Beresford, SD
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Weather was cold and snowy so we thought numbers would be down, and they were. Was 5 degrees out. Decided to cook 5 roasts, about 88 lbs worth. Trimmed and seasoned the night before. Let them sit out for 4 hours before cooking. Cooked til 125-130 and then seared in the 550 degree oven for 10 minutes right before carving. Smoked for about 4 to 5 hours. Was very good. Some people said it was the best prime rib they had ever had. The tuscan seasoning was amazing on it. Going to do that again for sure. And then of course there are the old people that dont like "raw meat". Thats what the chicken was for. Fried up 20lbs of shrimp but didnt get pics of that for some reason. Thanks for all the help!
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B & T's BBQ Catering and Vending |
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12-08-2013, 09:25 AM | #20 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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Man that looks GREAT!
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Kettleheads Anonymous Charter Member |
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12-08-2013, 09:40 AM | #21 |
is one Smokin' Farker
Join Date: 02-24-13
Location: Westfield, MA
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12-08-2013, 11:12 AM | #22 |
is one Smokin' Farker
Join Date: 01-30-11
Location: McCormick, SC
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Great job!!!
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Proud supporter of #14 Tony Stewart. Go Smoke!!!! |
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12-08-2013, 12:16 PM | #23 |
Full Fledged Farker
Join Date: 12-23-10
Location: Mode, IL
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My mouth is watering.
I see you made some little heart attacks too
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It's all about the smoke... Allen |
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12-08-2013, 01:55 PM | #24 |
Is lookin for wood to cook with.
Join Date: 10-03-12
Location: Kaneohe
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Great job, That looks absolutely amazing! |
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12-08-2013, 03:05 PM | #25 |
is One Chatty Farker
Join Date: 03-08-13
Location: LawrenceFarkingKansas
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Damn, you really nailed that pink all-the-way through med-rare. Looks fantastic.
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-jeremiah LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30" some say he's dead...some say he never will be. |
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12-08-2013, 04:10 PM | #26 |
Full Fledged Farker
Join Date: 02-06-11
Location: New Jersey
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Really nice work. Bet you made some folks real happy with that!
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Meadow Creek TS120 w/insulated fire box & BBQ42 |
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12-08-2013, 05:11 PM | #27 |
Got Wood.
Join Date: 01-20-13
Location: Brookside, NJ
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Wow that looks perfect.... few things beat a smoked prime rib! Nice job!
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WSM 18.5#, Weber Kettle, Weber Summit S670 & Lynx L36PSR. Maverick ET733. |
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12-08-2013, 05:22 PM | #28 |
Full Fledged Farker
Join Date: 04-26-11
Location: Beresford, SD
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Thanks guys! I have one more roast that I am going to age 4 weeks and then smoke around new years for myself. The leftovers made really good French dip sammichs for dinner today.
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B & T's BBQ Catering and Vending |
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12-08-2013, 06:12 PM | #29 |
Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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Man, oh man! I have a boneless ribroast in the freezer for Christmas day dinner. Stop tempting me!!!!!
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12-08-2013, 06:58 PM | #30 |
Full Fledged Farker
Join Date: 03-30-13
Location: Lake City, FL
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Awesome cook, just asked wife if we could have prime rib for Christmas instead of turkey! Mouth is watering.
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48" Brinkman off-set, Model A1 RF trailer, Bradley Smoker Luck= preparation + hard work |
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