PRIME RIB (New Best Ever!!!)

Discussion in 'Beef' started by bearcarver, Aug 19, 2011.

  1. jweller

    jweller Fire Starter

    makes sense. So for a pork shoulder, that I'm taking all the way to 200 for pulled pork, I'll be killing the bacteria either way. but since prime rib only comes to maybe 130, you don't get hot enough to kill it.
  2. yotzee

    yotzee Smoking Fanatic

    Exactly right
  3. ak1

    ak1 Master of the Pit OTBS Member

    No, not exactly right.  You are confusing internal temp(130 degrees or so) with external temps(225+) in the cooking chamber.
    Last edited: Dec 23, 2013
  4. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Actually AK, I think you might have mistook something in the conversation.

    jw's post would have been more concise if he included what was implied, like this:
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    What Yotzee said----Plus sterilize your probe before inserting (I use the little alcohol wipes that they rub your arm with before a shot---Cheap at drug store).

    And this is with any whole meat.

  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    It'll be Awesome!![​IMG]

  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    No---Any kind of whole meat. Even with a butt, if you shove bacteria into the center of the meat, that bacteria can multiply in there no matter how high you eventually take it to. I always wait 3 hours before inserting my sterilized temp probe into the meat, no matter what kind of whole meat it is.

    Some nasties survive high heat (200* +)

    3 hours may be more than enough time, but none of those large pieces of meat will be overcooked in 3 hours, so why not wait.

  8. ak1

    ak1 Master of the Pit OTBS Member

    Yeah. What you added is what I was thinking. I should have been more complete in my reply.
  9. smoknjon

    smoknjon Newbie

    WOW that looks so GOOD!! Going to smoke my first PM tomorrow for the family, lets hope it all goes WELL, and comes out nice and RARE so about 125.... 
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Jon!!!

    I prefer between 137* and 142*, but if 125* is what you like, go for it.

    However, if you follow my instructions, the whole thing will be the same IT (from bark to bark), so I hope they all like 125*.


    My newest one (below) topped out at 138*:
    Last edited: Dec 24, 2013
  11. smoknjon

    smoknjon Newbie

    This one looks more rare then your first one.. But looks SO good!!! I will probably take it off at 130*
  12. I've generally assumed that if I leave the probe sitting in the smoker at 225 deg for at least 30 min before inserting it, I probably don't need to worry about sterilizing the probe. Am I missing something?
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    That has possibilities, but that's over my pay grade. Maybe if you wash the food off of it, and then do like you said, but I would want to hear from somebody who knows for sure first.

  14. yotzee

    yotzee Smoking Fanatic

    Wrong, its the bacteria on the outside of the meat, not on the probe, that is the issue
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    No---It's both.

    You can smoke cook it for 2 hours in 230* temp, and kill all the bacteria on the surface of the meat, and then stick a probe in without sterilizing it, and contaminate the inside with bacteria from the probe.

    Or you can stick a sterilized probe in a raw hunk of meat with bacteria on the surface, and drive the nasties inside.

    Both ways can contaminate the meat.

  16. yotzee

    yotzee Smoking Fanatic

    Correct, I misread and thought he was saying if he just heats the probe up to 225 that would be enough.

    I look at it this way.  There is no need to have a probe inside a piece of a raw piece of meat to tell you that its 38 degrees internal.  You really don't need the probe until your getting near the estimated time of finish.  Do your best to guesstimate the time and probe it when you are about 30 mins out from that.
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Very True. 

    Some things are hard to guesstimate. That's why I probe at about 3 hours, whether I figure it's gonna be 4 hours or 14 hours.

    I don't smoke any large pieces of meat that take less than 4 hours.

  18. Sorry, I wasn't clear.

    I put the meat in the smoker for a while (a few hours, if it's a butt or brisket) to kill off any surface baddies. I then put the probe in the smoker not in the meat for about 15-30 minutes. After the surface of the meat AND the probe have both been in the smoker long enough, I insert the probe into the meat.
  19. yotzee

    yotzee Smoking Fanatic

    Or that will work too!    [​IMG]
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    I understood you the first time on the probe in the smoker @ 225* for awhile idea.

    That's the one I said, "it sounds good, but I'm not sure that's safe.". 

    I would rather use a cheap alcohol wipe, and be safe.

    yotzee likes this.

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