R
Roo-B-Q'N
Guest
Hey brothers have been asked by the local pub to haul my cooker down to their place and cook off some prime ribs.
I did a 14 pound prime rib a couple weeks ago using a variation of Poobah's and Paul Kirk's recipes and thought flavor was good and meat was tender, but over done. Well was definetly medium and not medium rare where I wanted it to be.
I cooked in my Backwoods Party at 225-250 until it reached 140 degrees internaly. I meant to only take it to 130 degrees but got distracted and let it go to 140 :redface:. At any rate, the pub owners wanted me to take it to 140 so they could hold it in their alto shamm for later service. I told them the above story and they said they would leave it up to me.
So what temp should I take a 14 pound prime rib (boneless) too? I think even 130 would have been somewhat overdone.
Edit: Ok looked a few threads down and saw another one for prime rib. Man am I a dumb arse. But I guess a valid question can still be asked in regards to the alto shamm and holding.
I did a 14 pound prime rib a couple weeks ago using a variation of Poobah's and Paul Kirk's recipes and thought flavor was good and meat was tender, but over done. Well was definetly medium and not medium rare where I wanted it to be.
I cooked in my Backwoods Party at 225-250 until it reached 140 degrees internaly. I meant to only take it to 130 degrees but got distracted and let it go to 140 :redface:. At any rate, the pub owners wanted me to take it to 140 so they could hold it in their alto shamm for later service. I told them the above story and they said they would leave it up to me.
So what temp should I take a 14 pound prime rib (boneless) too? I think even 130 would have been somewhat overdone.
Edit: Ok looked a few threads down and saw another one for prime rib. Man am I a dumb arse. But I guess a valid question can still be asked in regards to the alto shamm and holding.
