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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 12-20-2009, 07:54 PM   #16
landarc
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I agree with your points Bo. A good standing rib roast/prime rib is one of the cuts of meat that I prefer a little less smoke. For the record, this has been one of the points of contention in between my late uncles, who knew a few chefs, and myself, who also has known a few chefs.
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Unread 12-20-2009, 08:32 PM   #17
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I usually smoke my prime rib at 225 using a mixture of oak and apple wood.
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Unread 12-20-2009, 08:41 PM   #18
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throw alot of wood.and cook it. like you did last year.
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Unread 12-20-2009, 08:51 PM   #19
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Hot-n-fast for me...Mad Max style... http://www.nakedwhiz.com/madmaxprimerib.htm
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Unread 12-20-2009, 09:07 PM   #20
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I haven't tried Mad Max PR yet. It comes out sooo good in the FEC that I hate to change, but I will try it one day.
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Unread 12-20-2009, 09:24 PM   #21
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I've cooked them with low temps for a very long time, (even my oven ones are cooked at 250°). Three years ago when I got my first BDS, this prime rib at 225° was one of my first cooks.....

The doneness from end to end as well as across each slice will be very consistant.
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Unread 12-20-2009, 09:50 PM   #22
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Hmmm...lookin' at Wayne's roast up there...^^^...is making me re-think my game plan... Hey Wayne, about how long was your smoke @ 250 degrees...
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Unread 12-21-2009, 08:23 AM   #23
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If you're going to sear, I would recommend doing so first, rather than after the internal temp's at 120. Unless you can deliver heat at 800-1000 d.f., it will still take some time to develop a crust and heat will still be transferred to the interior of the meat. If you've already got your interior to temp and then sear, your meat could get overcooked pretty easily.

Sear first, and then cook at a temp just low enough so you get enough smoking time in.
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Unread 12-21-2009, 11:39 AM   #24
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Low n Slow. Without Question. This is for one reason only - consistency in 'doneness" across the width of the slices. I cannot stand the thought of taking such a special, expensive cut of beef and overcooking 25-50% of it. I'm talking about the band of grey meat around the exterior of the slices, that results from searing first or roasting at high temps. If the crust is not to your liking, remove the roast from heat 5-10 degrees shy of your target finish temperature, and sear at very high heat then. This process does not result in overcooking of the exterior.

Look at Bossman's pics above. That's what I'm talkin' bout.
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Unread 12-21-2009, 11:50 AM   #25
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I have to agree on low and slow. It's all about getting the same doneness across the slice, and that's the way to do it, IMO. I also prefer a salt crust, but that's another thread. :)
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Unread 12-21-2009, 12:52 PM   #26
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Quote:
Originally Posted by JD McGee View Post
Hmmm...lookin' at Wayne's roast up there...^^^...is making me re-think my game plan... Hey Wayne, about how long was your smoke @ 250 degrees...


JD, here is the lowdown.... It was around 5 pounds and was 2 ribs long.



I rubbed it with a Montreal style rub, which is nice and coarse.



It went on the upper grate cold with a pit temp around 225° and a couple of small chunks of pecan for flavor. I started with the fat cap down for 30 minutes then turned ribs down for about 2 hours. No other turning and no mopping was required. This picture was about 90 minutes into the cook.



At 125° internal temperature I removed and rested for 20 minutes. No end-searing was needed. The color was just right and the crust was crispy. Notice the moistness and the VERY even doneness across the slice and the moistness in the bone area.

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Unread 12-21-2009, 01:40 PM   #27
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Thanks Thirdeye,
This is exactly what I wanted to know. Great detail and I'll use this method, but modify the rub. I think Master will be very happy, even without a bacon weave.
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Unread 12-21-2009, 05:12 PM   #28
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You'll get a much more evenly done by cooking it slow and low and finishing it very hot(if needed).
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Unread 12-21-2009, 05:15 PM   #29
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Quote:
Originally Posted by thirdeye View Post
JD, here is the lowdown.... It was around 5 pounds and was 2 ribs long.



I rubbed it with a Montreal style rub, which is nice and coarse.



It went on the upper grate cold with a pit temp around 225° and a couple of small chunks of pecan for flavor. I started with the fat cap down for 30 minutes then turned ribs down for about 2 hours. No other turning and no mopping was required. This picture was about 90 minutes into the cook.



At 125° internal temperature I removed and rested for 20 minutes. No end-searing was needed. The color was just right and the crust was crispy. Notice the moistness and the VERY even doneness across the slice and the moistness in the bone area.

now THAT is a nice piece of meat!
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Unread 12-21-2009, 05:16 PM   #30
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Quote:
Originally Posted by Grillman View Post
I prefer Hot-N-Fast...I like the red/pink center with a firm crust.
I somebody freaks out and wants theirs cooked longer....you can do it in a skillet or
back on the smoker for a bit.

If you cook it to medium or longer....there's no way to undo it.

OR cook it rare and then slice off some nice slabs and cook em like steaks on a grill to desired doneness
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