need emergency help

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

jeeplj

Fire Starter
Original poster
Dec 22, 2009
54
10
Lewisville, TX
Your mission if you choose to except it!!!

So my brother called me and............

Has a 9 lbs prime rib roast   Might be still frozen in the center.

smoking in a green egg @ 225 (or other sugestion)

Has 6 hours to have it RARE..

Please advise
 
thats what i told him. start is at 225 and if you need to cut it in half later, we will burn that bridge when we come to it.
 
Advice is to get a thermometer that you know is good and smoke it to 135° internal at the center of the roast.

 wrap in foil and a towel  and into an ice chest for an hour minimum.  Cooking by time really will not work if you are looking for a certian doneness.
 
If you want it rare pull it at 120-125. Here's one I pulled at 125, then let it rest in foil until it hit 135. Then sliced it.

9c85e895_4-17-1112.jpg
 
Update: it turned out surprisingly good. I think being cold in the middle caused the outside well done area to extend farther into the center. But i think thats to be expected
Anyway, Thanks for the replies.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky