First Prime Rib W/ Q-View!!!

jayj123 · Jun 14, 2013

Bearcarver said:
This always comes up.

I got this from Martin "DDF".

The link was good just a few days ago, but now it is a "Page not found".

But I will say it has been a rule accepted here & all other smoking forums that I know of for a long time.

According to Douglas Baldwin, the rule is gathered from information in the US Food Code but not succinctly and specifically spelled out, that's why, even after MUCH searching, I wasn't able to find it previously.

Quoting Douglas Baldwin..... "the US Food Code requires that such food can only be between 41°F (5°C) and 130°F (54.4°C) for less than 4 hours (FDA, 2009, 3-501.19)".

http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009/ucm189211.htm

So, "40 to 140 in 4" to make it easy to remember and for an added margin of safety!!!

HTH

~Martin

Bear

Bear, I'm confused.... If you are only cooking to 135*, does this mean this is never safe to eat???? And I read your post from a couple of years ago about "Best Prime Rib Ever", and your temp chart showed it took 5+ hours to get to 139*.

I'm not trying to be argumentative, I'm just confused...

Bearcarver · Jun 14, 2013

JayJ123 said:
Bear, I'm confused.... If you are only cooking to 135*, does this mean this is never safe to eat???? And I read your post from a couple of years ago about "Best Prime Rib Ever", and your temp chart showed it took 5+ hours to get to 139*.

I'm not trying to be argumentative, I'm just confused...

No problem---Good catch!!

You might have also noticed that I did not inject & I did not probe my Prime Rib for the first few hours. Then I sterilized the probe with alcohol wipes before inserting.

If you don't inject before smoking, and you don't probe the meat for a few hours, you don't have to worry about the "40* to 140* in no longer than 4 hours" rule.

Bear

jayj123 · Jun 15, 2013

Thanks for the explanation Bear. That's the way I do it with pork, don't mess with it til almost done. I hope to try my first Prime Rib soon and will be trying to match your method.

Bearcarver · Jun 15, 2013

JayJ123 said:
Thanks for the explanation Bear. That's the way I do it with pork, don't mess with it til almost done. I hope to try my first Prime Rib soon and will be trying to match your method.

That's Great, Jay!!!

Don't forget the Qview!!!

Bear

den60 · Jun 15, 2013

Looks delicious. I didn't my first prime rib last Christmas Eve and I don't think I would ever want to eat one that hasn't been smoked (sorry, Mom).

bigboy · Dec 3, 2013

Bearcarver said:
That looks AWESOME, BigBoy!!! You're hooked now!!!

Prime Rib is my favorite smoke!!

If I could, I'll give you, my neighbor a couple tips:
Don't set the meat out before smoking. That 2 hours added to the 4 1/2 hours of smoking puts you in the Danger Zone for 6 1/2 hours. I go from the fridge right into the smoker (pre-heated). You were probably OK, because you didn't temp probe it too early.

The other is, stay alert the week before Christmas----Our area has had Standing Rib Roast for $4.99 for 2 years in a row during that week.

Bear

Bear,

When can I start to look for these deals? Would it be too early now?

Ed

bigboy · Dec 20, 2013

4.99/lb!

Bearcarver · Dec 21, 2013

Bigboy said:
4.99/lb!

Right now, around here, Weiss' has Select at $4.99, and Choice at $7.99. I don't like either of those deals.

Starting tomorrow, Giant has Choice at $6.99, so I'm going to wait for the last day of that sale to see what Christmas week's prices are. Hopefully Choice will drop to $5.99 or even $4.99, but if they don't drop, I'll buy a few on that last day at $6.99.

Bear

bigboy · Dec 18, 2015

Tis the season for $4.99/LB again at ACME!

papa g · Dec 30, 2015

Bearcarver said:
No problem---Good catch!!
You might have also noticed that I did not inject & I did not probe my Prime Rib for the first few hours. Then I sterilized the probe with alcohol wipes before inserting.
If you don't inject before smoking, and you don't probe the meat for a few hours, you don't have to worry about the "40* to 140* in no longer than 4 hours" rule.

Bear

Bear,
Would you explain why you don't probe the
Meat at the beginning of the process? Thanks, Gary

Bearcarver · Dec 30, 2015

Papa G said:
Bear,
Would you explain why you don't probe the
Meat at the beginning of the process? Thanks, Gary

Sure:

Beginning 6 years ago I was taught that with respect to an "intact muscle" you don't have to worry about the 40° to 140° in 4 hours idea if you don't inject, insert a temp probe, or break the seal in any way before the outside of the meat has been at a certain temp for a certain amount of time. So I have since waited 3 hours into the smoke of large pieces of meat, and then I wipe my clean probe with an alcohol wipe before inserting it. This way there are no nasties on the probe, and no nasties on the outside of the meat to be driven into the meat.

I have since been told by a respected authority that this is not necessary.

I no longer preach this method, however I still do it myself because I don't find waiting 3 hours to be a difficult thing to do, and I often don't get to 140° IT in less than 4 hours with my "Low & Slow" methods.

Bear

papa g · Dec 30, 2015

Thanks, G

foamheart · Dec 30, 2015

Bearcarver said:
I have since been told by a respected authority that this is not necessary.

I no longer preach this method, however I still do it myself because I don't find waiting 3 hours to be a difficult thing to do, and I often don't get to 140° IT in less than 4 hours with my "Low & Slow" methods.

Bear

And its just what we are used to doing! Hard to change your routine and it doesn't hurt anything to do it the old way. Look at all that battery juice you're saving too! LOL

Bearcarver · Dec 30, 2015

Foamheart said:
And its just what we are used to doing! Hard to change your routine and it doesn't hurt anything to do it the old way. Look at all that battery juice you're saving too! LOL

No---I still believe it's a good thing to do, but I'm not going to try to convince others to do it.

I look both ways before crossing the street. Some might think it's just a habit, but I have other reasons.

Bear

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First Prime Rib W/ Q-View!!!

jayj123

Fire Starter

Bearcarver

Gone but not forgotten RIP

jayj123

Fire Starter

Bearcarver

Gone but not forgotten RIP

den60

Smoke Blower

bigboy

Meat Mopper

bigboy

Meat Mopper

Bearcarver

Gone but not forgotten RIP

bigboy

Meat Mopper

papa g

Smoke Blower

Bearcarver

Gone but not forgotten RIP

papa g

Smoke Blower

foamheart

Gone but not forgotten. RIP

Bearcarver

Gone but not forgotten RIP

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