1ST Rib Roast Temp Question...

[darita]

OK...I know I'm going to get flamed for this, but here goes...
The wife and I don't like our meat rare or close to it. We usually order or make our steaks medium, so that it's pink, but not bloody.
I'm cooking this roast at 225 and would like to reverse sear. If I plan on taking it out and letting it sit for 20 minutes before the sear, what temp do I pull it out at and what temp do I sear at? By the way, it's on as we speak.

[BBQ Grail]

Take it out at 135 degrees.
Sear immediately on as hot a grill as you can get
Foil and rest
Should be close 140/145 after 30 minutes. And that's medium...

[darita]

Take it out at 135 degrees.
Sear immediately on as hot a grill as you can get
Foil and rest
Should be close 140/145 after 30 minutes. And that's medium...
Thanks. I thought you're supposed to let it rest for 20 minutes before searing? No?

[BBQ Grail]

I never do.

[landarc]

I don't, it does rest a bit as it takes me a while to get to searing temperature, but, I have not found it to be necessary.

[Gore]

You will need to let it rest for a minumum of 20 minutes in any case, and preferably 30. It is convenient to do this while you are bringing your pit up to a searing temperature. Larry is able to do this without any rest at all because he cooks with gas. :becky:

For medium, I would pull at 135* as Larry said.

This is not rocket science and there are MANY ways of cooking prime rib and getting excellent results. You no doubt will find your own.

[BBQ Grail]

You will need to let it rest for a minumum of 20 minutes in any case, and preferably 30. It is convenient to do this while you are bringing your pit up to a searing temperature. Larry is able to do this without any rest at all because he cooks with gas. :becky:

For medium, I would pull at 135* as Larry said.

This is not rocket science and there are MANY ways of cooking prime rib and getting excellent results. You no doubt will find your own.

Rib roast would never go on gas Gore...

WSM all the way.

[Gore]

Rib roast would never go on gas Gore...

WSM all the way.

I know that Larry and I think I made it clear I was being cheeky, but please tell me how you can raise the temp from 225* to 600* without any rest at all.

[imaisufan]

I cheat :)
I pull just below my desired temp for "doneness" (pull at 122ish), wrap in foil, towels, and place in cooler for 30 to 60 minutes. When the rest of dinner is about ready, I pull from foil, save the drippings for au jus, and throw it under the broiler for about 5 minutes to bulid the crust.

[landarc]

I know that Larry and I think I made it clear I was being cheeky, but please tell me how you can raise the temp from 225* to 600* without any rest at all.
Larry cheats, he has 37 total cookers, and can actually heat up a small part of Northern California when he fires them all up. :thumb:

[darita]

Just thought I'd post how it turned out. I smoked at 175 for 2 hours, then went up to 250 till I hit an IT of 130. I foiled for 20 minutes, then sliced. Turned out really tasty...smoky flavor was there, but not overpowering. I don't know how the smoking at lower temp effected the juiciness of the meat, but but the more the merrier. I'd love to know for certain how the meat was effected by the lower temp, if any one here can tell me.
Rib roast turned out just the way we like it as far as doneness. Thanks for all the replies. Out of a 2 bone roast, we've gotten 5 separate meals so far. Last night we had French Dip sandwiches, with au jus dipping sauce...man, was that great! Tonight, I'll finish up the meat and gnaw on the bones.
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[Groundhog66]

That looks deeelicious indeed, very nicely done. I am hoping to do one for Christmas, and I will be happy if it turns out as well as yours.

[smellysockalarmclock]

Looks great! Im guessing you meant 175 for 2 hours not 20, at least I hope.

As far as smoking at the lower temp initially, the only thing I can think of would be better smoke and smoke ring penetration.

[Gore]

I hope 2 hours too. I've never heard of anyone cooking a 2-rib roast for 20 hours before and if you did, a whole lot of people will be glad you didn't get food poisoning, but the roast looks great and you're all still alive so it worked out. :thumb: See, that wasn't rocket-science and I bet you're ready for another.

[darita]

Oops! Just made the correction. I'm just wondering if I didn't smoke for the 2 hours, would that have effected how juicy the roast was, not that it wasn't juicy, but do you think it added or took away from the juiciness?

[BBQ Grail]

I know that Larry and I think I made it clear I was being cheeky, but please tell me how you can raise the temp from 225* to 600* without any rest at all.

WSM with sear done on 22 inch weber kettle with cast iron grates.

[Fatback Joe]

Oops! Just made the correction. I'm just wondering if I didn't smoke for the 2 hours, would that have effected how juicy the roast was, not that it wasn't juicy, but do you think it added or took away from the juiciness?


IMO @ 175, if anything you took away. That is getting around jerky making temps.

No reason to go that low with a good piece of meat. You got to cook it. :wink:

[Gerrit_Boys]

I've read the whole reverse searing scientific process on some other site. Is there any benefit to doing this if your cooking to medium or higher?

[gtsum]

I've read the whole reverse searing scientific process on some other site. Is there any benefit to doing this if your cooking to medium or higher?

yes, the reverse sear will tend to make even a medium steak more juicy and tender

[sdbbq1234]

The meat looks really lean. Was it tender?

wallace

[darita]

The meat looks really lean. Was it tender?

wallace
It was. I mean, I've had more tender, but I've also had a lot tougher. And it was tasty too.

[barbefunkoramaque]

http://www.youtube.com/user/PopdaddysBBQ#p/u/52/AjkPFTcM4hE

[Gore]

Fark, I just checked my spices and I've been using peppercorn mange. :shock:

[Jay Bird]

Looks like you nailed it. Just keep on keepin' on.