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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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11-27-2011, 06:19 AM | #1 |
Full Fledged Farker
Join Date: 07-31-11
Location: saint john, nb, Canada...100 km east of Calais, ME
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prime rib on uds advice pls
I have a 11 lb chunk o prime that I need to serve rare...my plan is on to uds @ 325 for 2-1\2 hrs then open vents to reverse sear and pull when internal hits 12o-125.... then towel into cooler. Roast will be close to room temp when I plant in uds.
Any flaws in plan?...Im not real confident in my current thermo...so hoping some seasoned advice from brethern will keep me on track. rob
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bark is often better than bite....Offset, UDS, Custom Hybrid |
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11-27-2011, 06:58 AM | #2 |
is One Chatty Farker
Join Date: 01-03-11
Location: Smithfield, North Carolina
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Sounds like a good plan but I don't think the UDS will put the sear on it that you want. Do you have a Weber or something you can get really hot for the sear? Also, monitor your internal temp closely. I'm not sure about the 2 1/2 hours.
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Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion |
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11-27-2011, 07:05 AM | #3 |
Full Fledged Farker
Join Date: 07-31-11
Location: saint john, nb, Canada...100 km east of Calais, ME
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No to weber but I do have back up oven....what internal temp would you reccommend i pull from uds and put in hot oven?
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bark is often better than bite....Offset, UDS, Custom Hybrid |
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11-27-2011, 07:11 AM | #4 |
is One Chatty Farker
Join Date: 01-03-11
Location: Smithfield, North Carolina
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I would prefer a screaming hot grill for the sear but you can probably put it under the broiler and rotate it a couple of times as it sears to get it brown all around. Watch it closely and be careful not to burn it. There is always more than one way to skin a cat.
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Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion |
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Thanks from:---> |
11-27-2011, 07:15 AM | #5 |
is One Chatty Farker
Join Date: 01-03-11
Location: Smithfield, North Carolina
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Personally, I would pull it out of the UDS when the internal temp hits 120. It won't take but a couple of minutes under that broiler for the sear and the temp will rise a little after you take it out of the broiler. I assume you are shooting for about 130 and I think that will do it.
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Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion |
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11-27-2011, 08:13 AM | #6 |
Full Fledged Farker
Join Date: 07-31-11
Location: saint john, nb, Canada...100 km east of Calais, ME
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hmmm...just realized I can take basket of coals and transfer to offset for searing. Big chunk of meat to be rotating in my oven. Im cooking for me and 2 buddies who, for various reasons, are now unable to Q...wives are on different menu and roast must be rare...ive never done reverse sear so my biggest concern is temp rise over searing/coolering time.
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bark is often better than bite....Offset, UDS, Custom Hybrid |
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11-27-2011, 12:13 PM | #8 |
Full Fledged Farker
Join Date: 07-31-11
Location: saint john, nb, Canada...100 km east of Calais, ME
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Just pulled it off uds. Ive been taught old school where pan searing all roasts was norm and was worried about colour.....little less than 4 hrs at 250 -350 and she looks phenomenal...resting now and will carve in half hour...pulled at 120 and she went up to 128 but as i mentioned im not confident in themo...
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bark is often better than bite....Offset, UDS, Custom Hybrid |
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11-28-2011, 04:34 PM | #9 |
On the road to being a farker
Join Date: 03-31-08
Location: Almost Northern Arizona
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...and?
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-Smoke-N-Pit Deluxe (newer, crappier model for grill use only) -New Braunsfels Hondo (older made in Texas) -UDS FINISHED! -'83 Weber Kettle, No date code kettle, A Platinum Kettle (blue with table) and a little O' Smokey Joe -Older Green Weber Silver Genesis cmcadams: "What exactly does 'extra bacon' mean? That confuses me, as I don't think it's possible... However, not enough bacon is possible!" |
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11-29-2011, 04:39 AM | #10 |
Full Fledged Farker
Join Date: 07-31-11
Location: saint john, nb, Canada...100 km east of Calais, ME
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it was AWESOME....Idid take pics but wont be until later today to post (learn how)...one thing tho...I placed roast in a strem table insert bag and then in soft sided cooler for about an hour. there was about a cup and half of juice that I made into delish gravy but I woudh have preffered that moisture in the roast...when coolering large hunks o meat should they be wrapped looosely or airtight ????
rob
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bark is often better than bite....Offset, UDS, Custom Hybrid |
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11-29-2011, 10:50 PM | #11 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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How did you pull the roast off the smoker? If you used a fork then it would not matter whether it was wrapped tight or loose. IMO it does not matter.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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12-02-2011, 10:08 AM | #12 |
is one Smokin' Farker
Join Date: 09-23-09
Location: Eau Claire WI (finally)
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Oooh oooh I'm looking at doing my first prime rib on the UDS this Yule season
Thanks for posting. Any other advice in hindsight?
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Phil UDS, Weber Kettle, #5 Kamado refurbished 'the Copper top' [COLOR="navy"]Blue 'like my Smoke' Thermapen[/COLOR] IMBAS certified MOINK! baller, KCBS MCBJ & CTC |
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