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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Old 09-15-2019, 08:13 AM   #1
littleben
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Join Date: 03-25-13
Location: nebraska
Default Holding prime rib

Ive got an event at work coming up where we will be cooking 5 prime rib loins on pellet grills. easy to cook, yesterday I cooked one for practice, pulled it at 126 and put straight into a cooler, over the next 2 1/2 hours the temp slowly climbed to a maximum of 149. so that didn't work, how can I cook prime rib and hold for a couple hours with out that happening.. PS after 5 hours in the cooler is was still 138, thanks for the advice
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Old 09-15-2019, 11:56 AM   #2
smoke ninja
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I think you did fine other than next time account for carryover.
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Old 09-18-2019, 11:26 PM   #3
minAL
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I pull mine at 120. Let rest 15 or so minutes and then into warmer at 140-145. I try to time it where I take it off as close to service as possible..I get about two hours out of it. After that they are medium.

So with that said, I think you could let it cool down after the cook for 15 minutes. Then put in cooler and not have so much carryover cooking.
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Old 09-19-2019, 12:49 PM   #4
littleben
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I went with what worked over the weekend. Had 8 full rib loins to cook and 6 pellet grills. started cooking at 9:30, pulled each one when it hit 115, about (3.5 hours at 325) foil over the pan and into a cooler. temps climbed to 135 to 140. was still 130 at 5 when we started serving. cooked the last two loins after the first 6, couldn't tell the difference. all good.
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Old 10-04-2019, 10:35 AM   #5
luke duke
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What is a rib loin?
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Old 10-06-2019, 06:45 PM   #6
jasonjax
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Quote:
Originally Posted by luke duke View Post
What is a rib loin?
I'm sure he meant the rib roast cut from the rib primal ...
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