Holding Prime Rib

TOPS BBQ · 10-30-2008, 05:15 PM

Christmas parties are coming up and I have a friend that will let me put together the menu. Anyhow, I would like to smoke some Prime Rib roasts for their party this year. My question is; Will I be killing (over cooking) the roast(s), if I hold it in my Cambro(s)?

I will probably slice just before they eat, but I need to make sure it doesn't overcook while holding. Suggestions?

Marsha · 10-30-2008, 05:17 PM

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

BBQchef33 · 10-30-2008, 05:33 PM

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.

Bigmista · 10-30-2008, 05:37 PM

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

big brother smoke · 10-30-2008, 05:40 PM

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.

TOPS BBQ · 10-30-2008, 06:22 PM

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. ;-)

Jeremiah · 10-30-2008, 07:12 PM

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.

Marsha · 10-30-2008, 10:37 PM

Quote:

Originally Posted by TOPS BBQ

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. ;-)

I will be over there in the next few weeks. :D

TOPS BBQ · 10-31-2008, 12:56 AM

Quote:

Originally Posted by Marsha

I will be over there in the next few weeks. :D

Kind of funny that you mention that. I was planning on smoking one for Thanksgiving.

10-30-2008, 05:15 PM	#1
TOPS BBQ Full Fledged Farker Join Date: 10-01-07 Location: Fresno, CA	Holding Prime Rib Christmas parties are coming up and I have a friend that will let me put together the menu. Anyhow, I would like to smoke some Prime Rib roasts for their party this year. My question is; Will I be killing (over cooking) the roast(s), if I hold it in my Cambro(s)? I will probably slice just before they eat, but I need to make sure it doesn't overcook while holding. Suggestions? __________________ www.TOPS-BBQ.com Diamond Plate FAT 50 Ultra 200-Gal Barrel 55-Gal Horizontal offset 2 55-Gal Vertical Barrels Bar-B-Chef Offset Anything worth fighting for is worth fighting for dirty!

10-30-2008, 05:17 PM	#2
Marsha Full Fledged Farker Join Date: 07-09-08 Location: Watsonville, CA	Why don't you cook up a test one and let me taste it for you!? __________________ Rollin' Smoke BBQ - West

10-30-2008, 05:33 PM	#3
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	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. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

10-30-2008, 05:37 PM	#4
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Seeing as how Count Poobah makes the best Prime Rib I have ever had, I'd go with his recommendations. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

10-30-2008, 05:40 PM	#5
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	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. __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

10-30-2008, 06:22 PM	#6
TOPS BBQ Full Fledged Farker Join Date: 10-01-07 Location: Fresno, CA	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. ;-) __________________ www.TOPS-BBQ.com Diamond Plate FAT 50 Ultra 200-Gal Barrel 55-Gal Horizontal offset 2 55-Gal Vertical Barrels Bar-B-Chef Offset Anything worth fighting for is worth fighting for dirty!

10-30-2008, 07:12 PM	#7
Jeremiah is one Smokin' Farker Join Date: 09-10-07 Location: Brooklyn, NY	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. __________________ Heavy Metal BBQ