MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 10-05-2007, 01:28 PM   #1
Roo-B-Q'N
is One Chatty Farker

 
Roo-B-Q'N's Avatar
 
Join Date: 08-29-06
Location: Arlington, Nebraska
Default Prime Rib temps

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 . 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.
__________________
________________
www.operationbbqmw.org
KCBS CBJ 9831
Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven
Roo-B-Q'N is offline   Reply With Quote




Old 10-05-2007, 01:37 PM   #2
Markbb
is Blowin Smoke!
 
Join Date: 10-17-06
Location: Oklahoma
Default Temps

Maybe to 125 and carryover to 130, I think any lower in the Temp. and you'll have rare....if they're is any thing wrong with that
Markbb is offline   Reply With Quote


Old 10-05-2007, 03:13 PM   #3
rbsnwngs
is One Chatty Farker
 
rbsnwngs's Avatar
 
Join Date: 06-22-04
Location: Islip NY
Default

i did a 20lber last week and took it to 130 on the end and themiddle was a perfect 110-115 for a perfect rare.
__________________
Will B

WILLIE PALOOOOZA 2017 Will Happen
http://williepallooza.blogspot.com/
www.williebsbbq.com
38th IS ALMOST LIKE WINNING
rbsnwngs is offline   Reply With Quote


Old 10-05-2007, 03:51 PM   #4
cmcadams
Quintessential Chatty Farker
 
cmcadams's Avatar
 
Join Date: 02-15-06
Location: Waynesville, Ohio
Default

I take it to 118-120 then foil and put in a cooler for 30 minutes or so.
__________________
Curt McAdams
Livefire Blog

Livefire Whisky

CBJ, some comps, a few awards, Certified Artisan Steak Taster.

XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
cmcadams is offline   Reply With Quote


Old 10-05-2007, 03:56 PM   #5
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron
Default

I cook mine to 120-ish and then hold in the Cookshack at 140 for three or four hours. That lets the juices and flavors distribute and the temp will slowly creep up so yo end up with Medium Rare in the middle and medium on the ends. While I love my steaks rare I find that prime rib just doesn't have the best flavor until it hits Med Rare.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."


Naked Fatties Rock!

PKGo/Tribal Fire Grill/4x Hunsaker Cans/PK360 X 2/Campchef FTG600/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA
Ron_L is online now   Reply With Quote


Old 10-05-2007, 11:41 PM   #6
Paulie G.
is one Smokin' Farker
 
Paulie G.'s Avatar
 
Join Date: 08-07-06
Location: Bluffton, SC
Default

cook @250 until 125 degrees internal. Foil and cooler is not a bad idea, but most times I don't with a prime rib. I did a steamship round the same way, unfortunately it wouldn't fit in the cooler.
__________________
Paulie G.
Pit Boss
Coastal Carolina Catering
Klose custom 28'x7' Golf Pro Classic mobile pit.
Paulie G. is offline   Reply With Quote


Old 10-06-2007, 08:21 AM   #7
smokestack
Full Fledged Farker
 
Join Date: 08-19-07
Location: northeast pa
Default

Had a 7 # eye round last weekend - cut it in half to try 2 different temps-cooked at 225 on the wsm and pulled 1 at 125 for roast beef sammies for lunch this week- let the other half go to 140 - the 125 was great - the 140 was good but as it set it got too done - 125 on left 140 on right -not the same as prime rib but
http://usera.imagecave.com/smokestack/9-30-07eyeround/
smokestack is offline   Reply With Quote


Old 10-06-2007, 09:46 AM   #8
lwest99
On the road to being a farker
 
Join Date: 06-11-07
Location: Lenexa, KS
Default

Every year a X-Mas I make a Prime Rib. I usually just do it in the oven but cook it to around the mid-130's. My family would prefer it to be more done than that but they do not help fund any of the meat costs so he who pays the bill gets to decide how done to cook it.
__________________
Lee West
[B][URL="http://www.thepickledpig.com"]The Pickled Pig[/URL][/B]
Lenexa, KS
:icon_cool
lwest99 is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
It is Done,,,,, Prime Rib OcalaScott Q-talk 17 12-25-2009 09:38 PM
Prime Rib: Boneless v. Standing Rib? txschutte Q-talk 16 11-26-2009 02:03 PM
Standing Rib/Prime Rib on sale at cattleman's dodgeramsst2003 Q-talk 2 12-21-2008 10:35 PM
Prime Rib Fo Me DaChief Q-talk 23 01-14-2008 03:05 PM
Measuring rib temps. NCGrimbo Q-talk 6 07-25-2005 03:54 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 10:39 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2021, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts