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I heard 'smoke me please' coming from the freezer

post #1 of 13
Thread Starter 
I put this the fridge to thaw. I figured I'd cook it to 130 then foil it, bring it to 160, unfoil it and pull around 170. Any suggestions?

post #2 of 13
If that is a beef rib roast 170' is too high imho. I do them to 130' with a drip pan below with 3 cups of some beef stock and foil. They will be nice and rare.

You can always micro a bit if you want it med rare with some aujus on the same plate to absorb the waves or you can reheat in some aujus on the stove top.Once over cooked you can't do much about it.
post #3 of 13
Thread Starter 
Thanks ron, I'll try that. I love rare steak so that would probably be good. Any guesses how long that will take, 2.5 hrs or so at 225? Its about 4 pounds.
post #4 of 13
I agree! 140* max on that baby! I would skip the micro though and just have a sauce pan on the stove with some aujus will cook it to everyones liking, though I like mine rare with some beaver super hot horseradish.......yeah baby. Have fun with that!PDT_Armataz_01_37.gif
post #5 of 13
That is a start, time wise.

In reheating with the micro I don't do it on full power, just do it at half power until it gets hot not cooked.
post #6 of 13
Personally I take them to about 136 then tent foil for 20 minutes this is from a couple weeks ago

post #7 of 13
now we are startin to talk temps......
waiter, bring me a cow and hit it over the head with a 2x4, i'll carve off what i want and ride the rest home!
post #8 of 13
I am with Piney on this one - don't over cook it 136 and tent
Gotta have some good juices with it - Do it on the stove
Looks good from here
post #9 of 13
post #10 of 13
Thread Starter 
I'm getting hungry....the fridge is full of thawing meat, its gonna be a long wait for Sunday.

About this cut, rib roast is pretty similar to prime rib?

I'm no expert on what cut of meat is what; I'm still in the two category phase of my understanding of meat cuts; yummy and really yummy.
post #11 of 13
Yes that is what it is.
post #12 of 13
Rib roast is prime rib, except "prime" grade meat is only available to restaurants. The general public usually gets "choice" grade, its a USDA thing. That is why it is not labeled "Prime Rib"
post #13 of 13
I'll bring the horseradish!!!!!!icon_mrgreen.gif
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