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

testar77

Smoke Blower

Original poster

Jul 24, 2011

90

34

Kennewick, Wa

• Dec 19, 2014

• #1

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

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Dec 19, 2014

• #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

 

testar77

Smoke Blower

Original poster

Thread starter

Jul 24, 2011

90

34

Kennewick, Wa

• Dec 19, 2014

• #3

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

 

testar77

Smoke Blower

Original poster

Thread starter

Jul 24, 2011

90

34

Kennewick, Wa

• Dec 19, 2014

• #4

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.

 

testar77

Smoke Blower

Original poster

Thread starter

Jul 24, 2011

90

34

Kennewick, Wa

• Dec 19, 2014

• #5

I will say one good thing about it. ...... the bark was delicious

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Dec 19, 2014

• #6

If you want 135° you need to pull it at 125° to allow for carry over.

Happy smoken.

David

 

testar77

Smoke Blower

Original poster

Thread starter

Jul 24, 2011

90

34

Kennewick, Wa

• Dec 19, 2014

• #7

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.

 

testar77

Smoke Blower

Original poster

Thread starter

Jul 24, 2011

90

34

Kennewick, Wa

• Dec 19, 2014

• #8

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.

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Dec 19, 2014

• #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

 

doohop65

Smoke Blower

May 19, 2013

135

24

Fox Valley, Wisconsin

• Dec 19, 2014

• #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.

 

testar77

Smoke Blower

Original poster

Thread starter

Jul 24, 2011

90

34

Kennewick, Wa

• Dec 19, 2014

• #11

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

 

demosthenes9

Master of the Pit

OTBS Member

Apr 2, 2013

1,438

142

Louisville, KY

• Dec 20, 2014

• #12

Testar77 said:

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

Click to expand...

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.

 

big ted

Newbie

Dec 14, 2014

1

10

• Dec 20, 2014

• #13

depends how strong you are