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need emergency help

post #1 of 8
Thread Starter 

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

 

post #2 of 8

fire it up!! should be fine!! temp sounds good!! keep us posted!

post #3 of 8
Thread Starter 

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.

post #4 of 8

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.

post #5 of 8

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.

 

4-17-11 12.JPG

post #6 of 8

Looks-Great.gif

 

post #7 of 8
Thread Starter 
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.
post #8 of 8

Glad it turned out good.

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