Prime rib, temp increase after pulling off heat

Discussion in 'Beef' started by gt2003, Mar 30, 2008.

  1. gt2003

    gt2003 Meat Mopper

    The weather is nasty today and my wife wanted to do the rest of the prime rib in the oven. No problem. I let it sit out this morning, rubbed it with lawry's coarse ground garlic salt with parsley and put it in the oven at 325. I pulled it off at 135 degrees at 3pm. It's now 3:21 and the internal temp is 147. The prime rib weighs right around 6-8 pounds.

    Here's the question. Will I get the same amount of heat spike when I pull a prime rib off a 250 degree smoker as I did pulling it out of a 325 degree oven OR will it rise a few degrees less? I'm thinking maybe take it to 138 or so on the smoker but want to get input from the experts. I'm thinking it will rise less off the smoker since the smoker temp is only 250. Let me know what you think. Thanks, Greg
  2. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Hi Greg,
    I haven't actually done a prime rib like you said but if I were betting, I'd definitely bet that the spike would not be as great when coming out of the smoker. The reason, of course, is that the temp in the smoker would be less than that in the oven and thus less of a spike. If you do another one and acutally measure it, I'd certainly be interested in seeing your results.
  3. smok'n steve

    smok'n steve Smoking Fanatic OTBS Member SMF Premier Member

    If its 147, pull it.

    You will get another 5 to 7 degrees while it rests:)

    Honestly, I would pull it out sooner, but its up to you and your Crowd.
  4. lawdog

    lawdog Smoking Fanatic

    You bet, you will continue to rise in temp while the PR "rests".
    I did one for New Years eve and it rose a full 10* after tenting it.
    Here is link to my trial run.........hope it helps. Do a search on PR you will find plenty here, and good luck.

    Went back and looked @ your last PR, damn man I don't think you will have much of a problem. Looks great!!!

  5. smok'n steve

    smok'n steve Smoking Fanatic OTBS Member SMF Premier Member

    That picture of your dog is really special, It seriously is a picture that reflects his/hers (the dog) demand respect, as it should, because of what you do. Thanks, Steve
  6. lawdog

    lawdog Smoking Fanatic

    Thanks Steve,
    I need to put a new pic up of her, she has turned out to be such a gentle dog. I like to think the high point of her day is to load up in my truck and go to work with me, truth be told it's probably the high point of my day. She can turn a boring 8 hr shift into an adventure. I can't wait for our lake to warm up enough to start lake patrol and get her out on the boat with me, see if she likes the water.

  7. smok'n steve

    smok'n steve Smoking Fanatic OTBS Member SMF Premier Member

    Maybe I should have said "gentle respect", but man I see personality in that picture:) All I have ever had is cats, but I can see where I would bond with those eyes.
  8. ptjd

    ptjd Smoke Blower

    If I let mine rest over 15-20 minutes i expect a 7-10* rise.
  9. gt2003

    gt2003 Meat Mopper

    I pulled todays PR out of the 325 degree oven once it reached 135. It rose to 147 degrees after about 20 minutes or so sitting on the counter.

    My question really was will it rise less coming out of a 250 degree smoker than it will coming out of a 350 degree oven?
  10. fatback joe

    fatback joe Master of the Pit OTBS Member

    Yes, it will be less. How much less, I can't tell you for sure, but it will be less. I have done them both ways and it is least in my backyard. [​IMG]
  11. davenh

    davenh Smoking Fanatic OTBS Member

    I think it will be less at 250 vs 325.

    When I do PR in the oven, I start at 500 for 25 min (seals it up), then drop the oven temp to 250 until it reaches say 100, and then drop oven to 200 until it reaches 127. Shut the oven off and pull it at 130 and let it sit for 15 min. This gives a more even temp/doneness completely through the PR and almost no temp spike. All the juice stays in the meat. I like it on the rare side [​IMG] . Takes a longer, but worth it.

    The goal is to cool down the outside of the roast as the inside rises. I'd recommend dropping the smoker temp lower as the meat gets closer to your target temp. You will have less extra cooking while it rests.

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