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TailGateJoecom
04-21-2014, 02:06 AM
Ok, so tackled Prime Rib for the first time, and I am pretty damn pleased with my first go. Kenji over at seriouseats.com really hit it on the head with this technique.

It took the roast, salted it the night before, then through it in the middle rack of my FEC120 fat cap up with peach pellets and cooked it at 180 until it hit an IT of 120, bout 3-3.5 hours. It then got pulled and wrapped in foil in a pan for about 1.5 hours. Right before service, I tossed it into my preheated oven at 550 for 10 minutes.

I noticed both the cook in the smoker and the quick blaze in the oven released almost no juice, and there was very little shrinkage to the meat, which means all the juice was still in the roast. I am attributing this to the FEC120 holding 180 and allowing the meat to slowly rise to temp.

Here's some pics.

http://tailgatejoe.com/promos/primerib/primerib.jpg

http://tailgatejoe.com/promos/primerib/primerib2.jpg

http://tailgatejoe.com/promos/primerib/primerib3.jpg

Bigr314
04-21-2014, 02:54 AM
Looks great.Cooking at 180 is new to me. Looks like you nailed it.

sliding_billy
04-21-2014, 03:13 AM
Beautiful looking piece of meat.

Enrico Brandizzi
04-21-2014, 06:53 AM
Stupendo! You did really well!

cozy
04-21-2014, 09:16 AM
Looks great!
One of T Keller's recipes is blow torched Prime rib where he torches it to start the fat rendering and then cooks in a low oven. Maybe something to try next time.

Big George's BBQ
04-21-2014, 09:29 AM
WOW That looks like it was perfectly done :hungry::hungry::hungry:

Nutz4bbq
04-21-2014, 09:43 AM
Farking beautiful piece of meat!! :thumb:

fingerlickin'
04-21-2014, 09:56 AM
That's some righteous rib roast right there. :thumb:

k5kzv
04-21-2014, 09:59 AM
Best looking Prime I have seen in a while! :clap:

code3rrt
04-21-2014, 10:09 AM
That looks off the hook for sure, well done!!

KC

nucornhusker
04-21-2014, 10:39 AM
That looks great! I usually smoke my rib roasts at 200, so very low as well and get amazing results.

ajstrider
04-21-2014, 11:27 AM
Looks great. 180 is a common setpoint on pellet smokers so it is an easy thing for us pellet smokers to achieve.

RAYSOR
04-22-2014, 09:21 AM
Wow!!

Bonewagon
04-22-2014, 09:59 AM
That looks seriously good. :thumb:

MrGreenJeans
04-22-2014, 11:11 AM
Looks awesome!!

Liberty1776
04-22-2014, 11:13 AM
I worked as a chef for 7 years and cooked thousands of prime ribs... it cannot be done any more perfectly than you have done it. :clap2:

Demosthenes9
04-22-2014, 03:29 PM
I worked as a chef for 7 years and cooked thousands of prime ribs... it cannot be done any more perfectly than you have done it. :clap2:


Yep. Only part of the process that I would even consider changing/modifying would be to do the high heat blast at the end on a direct fire grill instead of an oven. Or hit it with a blow torch. Makes for a crispier crust.


(But that's just getting down right picky).:-D

legendaryhog
04-22-2014, 04:08 PM
Looks great!

Tricky
04-22-2014, 04:17 PM
Amazing! Nice job.

I did the seriouseats.com method as well, but my cooker cruised at about 220. My roast was done sooner than I expected and I didn't get it pulled off to rest until it was at 127 internal on my Maverick (and my Thermapen was even showing a few spots that were between 130 and 140). I'm gonna blame things on my probe!

Everyone loved the roast, but the consistent pink throughout was what I was aiming for and didn't quite deliver this time.

You nailed it, my friend!

matadorbait
04-22-2014, 05:56 PM
Beautiful. I know a guy who likes 170F for the cook (chamber) temperature. The meat won't overcook because it stalls around 130F.....

TailGateJoecom
04-22-2014, 06:37 PM
Amazing! Nice job.

I did the seriouseats.com method as well, but my cooker cruised at about 220. My roast was done sooner than I expected and I didn't get it pulled off to rest until it was at 127 internal on my Maverick (and my Thermapen was even showing a few spots that were between 130 and 140). I'm gonna blame things on my probe!

Everyone loved the roast, but the consistent pink throughout was what I was aiming for and didn't quite deliver this time.

You nailed it, my friend!

Yeah, once i got to 115 IT temp with the remote probe I started checking every 10 minutes or so with my thermapen. I was getting readings from 117-123 so I figured carryover would get me right and pulled it.

I bet if you got that smoker consistently down to 200 it would have been fine. I know that is not easy to do though for a lot of smokers.

allancoh
04-22-2014, 06:42 PM
Wow that looks great! I'm a newbie here and have never cooked that low. I'll have to give it a try, looks delicious.

TailGateJoecom
04-22-2014, 06:42 PM
I worked as a chef for 7 years and cooked thousands of prime ribs... it cannot be done any more perfectly than you have done it. :clap2:

Thanks. I had what I think was the best process using Kenji's technique from seriouseats, and I think the cookshack FEC120 is a perfect primerib cooking machine. Being able to hold that 180 temp reliably for 3-4 hours was key.

I wondered what it would be like the next day. I left about half the roast unsliced and threw it in the fridge. The next night I sliced 2 servings off and tossed them in the microwave for about 1:30-2minutes. Still perfectly pink and totally juicy, and a slightly stronger smoke smell. I didn't eat it but my father said it was even better the second day.

TailGateJoecom
04-22-2014, 06:44 PM
Wow that looks great! I'm a newbie here and have never cooked that low. I'll have to give it a try, looks delicious.

Keep in mind, I am using an FEC120 which has a convection fan. So if you can reliably get and keep your smoker at 200 then that is good enough.

Crakaveli
04-22-2014, 10:57 PM
i enjoy kenji's stuff.

Big Johnson
04-22-2014, 11:35 PM
What size Prime Rib did you use for this cook?

Looks fantastic by the way :clap2:

Demosthenes9
04-22-2014, 11:38 PM
Thanks. I had what I think was the best process using Kenji's technique from seriouseats, and I think the cookshack FEC120 is a perfect primerib cooking machine. Being able to hold that 180 temp reliably for 3-4 hours was key.

I wondered what it would be like the next day. I left about half the roast unsliced and threw it in the fridge. The next night I sliced 2 servings off and tossed them in the microwave for about 1:30-2minutes. Still perfectly pink and totally juicy, and a slightly stronger smoke smell. I didn't eat it but my father said it was even better the second day.


FWIW, I had an event where I wanted smoked PR but couldn't do it onsite. So, I smoked it low and slow the day before taking it to about 120. Pulled it out and wrapped it in foil, let it rest then put it in the fridge. Next day, I took it with me to the event, stuck a probe in it and put it in a 250 degree oven. About 2 hours later the probe hit 127 and I pulled it out to rest for 20 mins. Started slicing some nice slabs of it and it looked much like yours did from this cook. Still had that beautiful edge to edge color. The slow reheat didn't harm it a bit. Was absolutely delicious.

TailGateJoecom
04-22-2014, 11:40 PM
What size Prime Rib did you use for this cook?

Looks fantastic by the way :clap2:

Can't believe it but I forgot! But the cooking times will basically be the same regardless.

TailGateJoecom
04-22-2014, 11:42 PM
i enjoy kenji's stuff.

I think the guy is brilliant. I love his scientific approach to methodical testing all the variables to come up with the best solution. The one thing he doesn't really do is bbq, but that is due to living in a city apartment. Apparently he is moving out of the city so hopefully he will be bringing some of his science to bbq as well soon.

Big Johnson
04-22-2014, 11:45 PM
Can't believe it but I forgot! But the cooking times will basically be the same regardless.

OK cool... Just want to make sure I follow this as close as possible. The Wife has been asking me to do one but their so expensive and I finally see a recipe I can follow that I like the best so far!

Thanks

TailGateJoecom
04-22-2014, 11:52 PM
OK cool... Just want to make sure I follow this as close as possible. The Wife has been asking me to do one but their so expensive and I finally see a recipe I can follow that I like the best so far!

Thanks

This was my first time ever with prime rib. Trust me, it is near foolproof. Start here to get the info:
http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html?ref=search
It explains how it works. I didn't bother with the red wine aujus, just used the technique to cook the roast.