Cook
Babbling Farker
Mmmmmmm. Love me some spinalis.
It's good stuff...
Mmmmmmm. Love me some spinalis.
Aaaaaack, gravy? On Prime Rib? This isn't a hunk of bottom round or chuck roast. It's freaking Prime Rib. At most, make an au jus.
I will get flack from the "but you'll lose your crust" monsters at this suggestion, but putting the loin in an impeccably clean cooler to rest will work just fine. I have held for more than four hours with nothing but steam coming out when I opened it up for service (catering). I have coolered as many as eight ( 8 ) loins for a single catering job...not one complaint.
I agree, that's why last Sunday all sides were ready, plates were warm in the oven,I agonize over timing every time I cook a rib roast for guests.
I was hongry. FIXEDThat's a mighty big pic, mchar. :shock:
i was hongry. Fixed
I will get flack from the "but you'll lose your crust" monsters at this suggestion, but putting the loin in an impeccably clean cooler to rest will work just fine. I have held for more than four hours with nothing but steam coming out when I opened it up for service (catering). I have coolered as many as eight ( 8 ) loins for a single catering job...not one complaint. I've never eaten a crusty prime rib in my life so I don't feel I'm missing anything.
You say 120-125* internal. My question is this...is that the temp you intend to pull off the pit, or is the final temp you are aiming for. Regardless the answer, remember that a rib loin will go up by a full 10* in the rest. If you're aiming for 125*, you need to pull at 115*. If you are pulling at 125*, you will see 135* meat when you slice. All of this is assuming a rest of at least 30 minutes (which you certainly need).
DO NOT hold in a 200* oven...don't even hold in a 170* oven (the lowest temperature most ovens will go). You'll be overcooked. Heck...I often cook a whole loin at 200*...so there's that.
I will get flack from the "but you'll lose your crust" monsters at this suggestion, but putting the loin in an impeccably clean cooler to rest will work just fine. I have held for more than four hours with nothing but steam coming out when I opened it up for service (catering). I have coolered as many as eight ( 8 ) loins for a single catering job...not one complaint. I've never eaten a crusty prime rib in my life so I don't feel I'm missing anything.
You do as you please...it's your piece of meat.
Starting to work up the final plan - ruff draft.
Target serving time 1:45 - 2 PM Christmas day.
1. Pull roast from fridge @ 11:30 PM on the 24th to assume room temp no later than 5AM Christmas morning. Place probe in rib to monitor during the night.
2. Coals lit 5 AM for 5:45 roast on temp at 250*F.
Roast on 5:45 AM @ 250*F. Hickory smoke chucks.
3. Between 5 and 5:45 prep roast and tie.
Still undecided on what to use for seasoning. As of now, Ksalt and pepper with canolia oil base.
4. 120 - 125*F IT.
5. Rest 30 mins.
6. Reverse sear on gasser between 400 - 500*F.
7. Hold in oven @200*F if required.
8. Cut off bones and slice.
I still welcome any input on this plan and Thanks to all who have contributed!
Some more Great input my Friends! This thing is starting to come together. Based on all the input, minor tweaks will be needed but now I'm feeling a lot more confident about the this cook!
Good to know - thanks! :-D
I've always been scared of holding a rib roast for fear of over cooking. Crust is nice, but not a must for me. I just want a well cooked. well seasoned roast.
I have a cambro with plenty of room for a rib roast. :-D
Thank you for posting this - so I understand - you pull them at 120 -just say-
and pile 3 or 6 etc.. in a cooler? or 2 to a cooler?
I get it, they should stay pink...and I'll never do that, just wanna know.. thanks!