Standing Rib Roast Temp.? - Page 2

BigBellyBBQ · 11-19-2013, 01:10 PM

ready to devour!!!! int was 128

peeps · 11-19-2013, 01:25 PM

nicely done!

kirkg · 11-19-2013, 01:27 PM

Quote:

Originally Posted by BigBellyBBQ

ready to devour!!!! int was 128

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 · 11-19-2013, 02:39 PM

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 · 11-19-2013, 02:40 PM

Yep. It really depends on what your pit temp is to determine how high the climb will go in my experience.

lantern · 11-19-2013, 02:57 PM

If I have the time, my preferred method is to cook very slow around 245-265 till she hits 115-118 and rest 30 mins while the pit/oven gets to 475. Put the roast in to sear to the desired color, but not long enough to raise the internal temp much. Around 5 mins or so. Take her out and allow to rest another 15 minutes. Then eat eat eat!!!

I like rare BTW.

luke duke · 11-19-2013, 03:02 PM

Quote:

Originally Posted by BigBellyBBQ

ready to devour!!!! int was 128

I figured this is what it would look like. You have 1-1.5" of overcooked meat since you cooked it at 500F. By the time the center got to 128 the exterior was probably 180+. And due to that temperature gradient the interior temp probably rose 15+F by the time you finished resting it. Check out the link that I posted above.

BigBellyBBQ · 11-20-2013, 12:32 AM

yep best bark you ever had! Slow roast is a extremly different flavor profile and although very good, in my opinion extremly hot is the way to go...This one was removed about 115*...
I have entered anything goes and strictly beef comps and both had 70 plus teams and was 5th in both..
Great bark this way and though I prefer med through out, the well down outside was simply amazing...For catering I take a 20 pound prime rib and get the back woods up to 550...put roast in, leave at for 1 hour, remove the charcoal basket (no more heat)and let roast cook till 120, remove and tent start slicing in 30 minutes...and NO ONE ever claimed the outside was overdone..as the crunchy bark was in HIGH demand, even when blackened..

11-19-2013, 01:10 PM	#16
BigBellyBBQ is One Chatty Farker Join Date: 11-15-08 Location: Lake View, New York	medium and perfect! crunchy bark and pink ready to devour!!!! int was 128 __________________ [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] Last edited by BigBellyBBQ; 01-18-2014 at 10:55 AM..

11-19-2013, 01:25 PM	#17
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	nicely done! __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

11-19-2013, 02:39 PM	#19
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Mooresville, NC	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. __________________ Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired

11-19-2013, 02:40 PM	#20
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Yep. It really depends on what your pit temp is to determine how high the climb will go in my experience. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

11-20-2013, 12:32 AM	#23
BigBellyBBQ is One Chatty Farker Join Date: 11-15-08 Location: Lake View, New York	yep best bark you ever had! Slow roast is a extremly different flavor profile and although very good, in my opinion extremly hot is the way to go...This one was removed about 115*... I have entered anything goes and strictly beef comps and both had 70 plus teams and was 5th in both.. Great bark this way and though I prefer med through out, the well down outside was simply amazing...For catering I take a 20 pound prime rib and get the back woods up to 550...put roast in, leave at for 1 hour, remove the charcoal basket (no more heat)and let roast cook till 120, remove and tent start slicing in 30 minutes...and NO ONE ever claimed the outside was overdone..as the crunchy bark was in HIGH demand, even when blackened.. __________________ [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]

11-19-2013, 02:57 PM	#21
lantern is Blowin Smoke! Join Date: 12-16-07 Location: Marion,NC	If I have the time, my preferred method is to cook very slow around 245-265 till she hits 115-118 and rest 30 mins while the pit/oven gets to 475. Put the roast in to sear to the desired color, but not long enough to raise the internal temp much. Around 5 mins or so. Take her out and allow to rest another 15 minutes. Then eat eat eat!!! I like rare BTW.