quick advice needed. how long can you "hold" a Prime rib?

Discussion in 'Beef' started by testar77, Dec 19, 2014.

  1. testar77

    testar77 Smoke Blower

    I bought an 18 lb prime rib and cut it in half so I wouldn't be up all night. Anyway, figured on a 4.5 hr cook, well it finished way early, I was figuring on a 45 min rest on my way to the party, but it finished about an hour earlier than planned. I pulled them at 132 deg double wrapped and then in foil pan covered in more foil. I put that in oven at 130 deg. Should I do something different? Party is in an hour and 45 min, how can I make sure it stays juicy. Thanks inadvance
     
  2. That will work fine. That is what the restaurants do except they call them a proof-er oven Then you can wrap in towels for the road trip.

    Happy smoken.

    David
     
  3. testar77

    testar77 Smoke Blower

    I hope it turns out. Wrapped in towels and in a cooler and on the road now
     
  4. testar77

    testar77 Smoke Blower

    Well I lucked out. 90% of the folks at the party like over cooked prime rib. Still had good flavor and fairly juicy, but way overcooked imo. If it were just for me I would have cut it up and made chili with it. I'll get this new smoker figured out eventually. Had my last smoker down to a tee. Not very often that I am disappointed with something I smoke.
     
  5. testar77

    testar77 Smoke Blower

    I will say one good thing about it. ...... the bark was delicious
     
  6. If you want 135° you need to pull it at 125° to allow for carry over.

    Happy smoken.

    David
     
  7. testar77

    testar77 Smoke Blower

    I was shooting for around 140 finished to make everyone happy so I pulled at 132, but being wrapped so long it cruised way past that. If it is for my family I do pull at around 125. This was for a clients year end party.
     
  8. testar77

    testar77 Smoke Blower

    What threw me off was it finishing way faster than expected. I was figuring 4.5 hr cook but only took 3 hrs 40 min. First PR in the new smoker, and I will know better for next time.
     
  9. Have you checked the rack temp of your smoker? If it is higher than you think that will speed things up.

    Happy smoken.

    david
     
  10. Tester, cut yourself some slack. You sound like me, I am always harder in my finished product than my guests.

    Remember, life is about the journey. Smoking prime rib and learning a new smoker is a pretty great journey if you ask me.
     
  11. testar77

    testar77 Smoke Blower

    Oh I am extremely picky about how things turn out. Things usually turn out very well. I definitely need to do some playing around with this smoker to understand it better. Someday I will have this one down as well as I had my last smoker down. The best part is the best way to figure it out is to smoke more meat. The other things I have smoked on this new one didn't have a time deadline so I didn't pay enough attention to the difference, in hindsight I probably should have. I think I am going to put 6 or so probes through potatoes in a grid and see what the potential temp difference is as well as potential hot/cold zones. It would have turned out great if it didn't have to hold so long. I calculated 30 min/lb. It took 25. I definitely have a lot more to learn about this new grill. It will be a challenging journey but we will eat our way through it :) lol
     
  12. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Cook times for PR isn't based on weight, but rather, by thickness.   Cutting the 18lb'er in half did nothing to speed up the cook time.  If you face the same situation in the future, just tent the PR and let it actually cool a bit before wrapping in foil.  Immediately double wrapping in foil probably lengthened the amount of carry over cooking, thereby causing it to be over done.
     
  13. big ted

    big ted Newbie

    depends how strong you are
     

Share This Page