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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-07-2013, 12:56 PM   #16
legendaryhog
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Quote:
Originally Posted by plowin-fire View Post
Heading over to station shortly to start trimming. Will get some pics of the process. Should I put rub on tonight or wait til morning and do it when I set them out. Also how long per pound should I figure at 225?
Well, I'm getting back to this post too late as far as the rub, but I don't think you will have a huge difference.

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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Unread 12-07-2013, 01:04 PM   #17
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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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Unread 12-08-2013, 05:44 AM   #18
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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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Unread 12-08-2013, 09:13 AM   #19
plowin-fire
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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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Unread 12-08-2013, 09:25 AM   #20
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Man that looks GREAT!
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Unread 12-08-2013, 09:40 AM   #21
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Unread 12-08-2013, 11:12 AM   #22
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Great job!!!
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Unread 12-08-2013, 12:16 PM   #23
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My mouth is watering.
I see you made some little heart attacks too
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Unread 12-08-2013, 01:55 PM   #24
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Great job, That looks absolutely amazing!
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Unread 12-08-2013, 03:05 PM   #25
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Damn, you really nailed that pink all-the-way through med-rare. Looks fantastic.
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Unread 12-08-2013, 04:10 PM   #26
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Really nice work. Bet you made some folks real happy with that!
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Unread 12-08-2013, 05:11 PM   #27
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Wow that looks perfect.... few things beat a smoked prime rib! Nice job!
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Unread 12-08-2013, 05:22 PM   #28
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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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Unread 12-08-2013, 06:12 PM   #29
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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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Unread 12-08-2013, 06:58 PM   #30
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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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