First long cook

[jbo_c]

Doing my first long cook. I bought a no-roll/select rib roast for New Year’s. Seasoned and started it last night.

Can’t decide how long to let it cook. Obviously will be at least 24, but I could go 32. Since it’s a rib roast, I’d think 48 is surely overkill, even for no-roll.

Thoughts?

Jbo

 

[SmokinAl]

What temp are you SV’ing it at?
Al

 

[jbo_c]

131F

 

[chopsaw]

Yup , temp will make a difference as Al asked .

I bought a no-roll/select rib roast

Is it no roll or select ?

 

[jbo_c]

It’s select. In my experience, no-roll tends to be about the same quality.

Here the terms are used more or less interchangeably.

Jbo

 

[crpngdth2001]

The last one where I tried 48 hours was 'mushy'. I wouldn't go beyond 24 hours, IMHO.

 

[chopsaw]

Obviously will be at least 24, but I could go 32.

My opinion is those are good targets . I like 32 hours at 131 .
I agree on 48 is to much . Only did that once . Just saw an episode America's test kitchen . They used 132 for 26 hours . I think it was 4 pounds .

It’s select. In my experience, no-roll tends to be about the same quality.

I asked only because I buy beef from a place that uses a no roll program . It's any where from select to choice . Makes the price a bit lower . Just have an idea of what you're looking at .

 

[rbnice1]

I do 24 - 30 hours @ 133f after I smoke it to 128-130F.