chef k-dude
Smoking Fanatic
Thanks again for the help Civilsmoker, and confirming the grain direction.
My pellet pooper creates a nice crust, it is just a convection oven with a smoke element…..it’s also why I do 235 as it helps give a bit better crust…..245 starts to uneven cook it….. this might sound strange but a splash of sugar in you rub will also add….not enough to make it sweet but to complement the salt…..She who is in charge only likes the oven off method. Unfortunately for her the oven went out last week and might be fixed Friday if we are lucky. She loves the real salty hard crust. Planning to do it in the Pit Boss now. Question is... how bad is she gonna hate me? Would charcoal on the Weber get a better crust?
Hmm... uneven might be ok. She likes more well done I prefer more rare.My pellet pooper creates a nice crust, it is just a convection oven with a smoke element…..it’s also why I do 235 as it helps give a bit better crust…..245 starts to uneven cook it….. this might sound strange but a splash of sugar in you rub will also add….not enough to make it sweet but to complement the salt…..
Roasting at 245 will have the ends about an inch along with the circumference edge about a full doneness more than the center…..the rib cap can handle that cause it has so much richness in it already.Hmm... uneven might be ok. She likes more well done I prefer more rare.
safe to assume that holding meat that is finished at 140 will simply hold the IT and stop the cooking process? Seems intuitive but I’ve never done it. I try to plan for my cooks to finish early but am always concerned about having to reheat the meat after I’ve spent all that time smoking it.The dry brine was 5.5 lbs, the dinner it pictures was about 4.75 lbs.
Here is a 2 bone 3.5-4 lb example it was 3 hours
https://www.smokingmeatforums.com/threads/summer-time-smoked-prime-rib-…-yes-the-theme-continues….317107/#post-2359962
Here is about an 8 lb example...it was 3 hours 45 min, I "trussed" this one with strings to help the "section" be more uniform so it would cook evenly in length. The roast cooks perpendicular into the roast so the circumference of the roast has more to do with the cooking time than the overall length. If you notice this example is bigger around and all the previous and it took the longest.....
https://www.smokingmeatforums.com/threads/prime-rib-sunday.320029/
I like to remove the bone to get nice uniform color, more crust (360 degrees) and then finally for slicing. The two-bone example above shows what I do with the bones....I cook them as beef ribs, or I use them for making au jus
PS your MES should work perfectly for cooking and holding. The forum "Prime Rib Master - Bear, RIP" did all his in a MES. I would recommend that you set the hold temp to 140 for food safety reasons. PS, I am in the process of design of an electric holding/smoking oven that I am going to build for this very same reason.
Yes that is exactly what happens! Every restaurant/BBQ place uses this technique. I always get the meat done and hold at temp cause it makes for a more simple and stress free cooksafe to assume that holding meat that is finished at 140 will simply hold the IT and stop the cooking process? Seems intuitive but I’ve never done it. I try to plan for my cooks to finish early but am always concerned about having to reheat the meat after I’ve spent all that time smoking it.
Really Glad it worked out and it looks like a home run!civilsmoker That worked perfectly for me. The wife was happy with the results as was I!
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