Reverse Seared Prime Rib

[wvu2010]

Was searching the old threads on here, and I'm surprised more don't bother with a reverse seared prime rib, why not? Was planning on taking it to an IT of 115 and searing super hot super fast pulling and wrapping it.

Last time I took it to 125 and found the fat cap to be a little tough (I was the only one everyone else loved it). So was gonna try to reverse sear it to avoid that from being an issue, or should I just smoke it to an IT of ~129 and give it more time to render out?

 

[bvbull200]

I reverse sear my prime rib to fantastic results. I take it to 115-120* on the low 'n slow portion, then give it a short rest (~15 minutes) while bringing the heat way up (I like to use lump charcoal with a little wood in a chimney starter for the sear portion). This helps make sure I don't carry over too much heat to the sear phase, letting me get a nice sear without cooking the middle more than I wanted. Pull when the crust is right and the center is at your desired temp for doneness (I'm usually going for 125* with 130* being my very top end).

 

[phatbac]

I have rev seared several PR's too. I like to go to 130 IT then rest. (lots of folks in my fam like it a little more done) then i sear to taste per person when i slice it. the trick when smoking is to get wall to wall pink or even done-ness. and the best way to do that is to make the roast as round as possible for even cooking. (which is why people tie it off). if you have a roasting rack even better. that helps the heat get under the meat evenly too, but is not required. I also am a fan or scoring the fat cap for rendering purposes.

Ribroast

• phatbac
• Apr 21, 2018

IMG_20180417_071010

• phatbac
• Apr 21, 2018

IMG_20180417_162025

• phatbac
• Apr 21, 2018

trim you roast and jump right in. keep an eye on your temps and you will have a wonderful meal with that kind of meat!

Happy Smoking,
phatbac (Aaron)

 

[phathead69]

Done it last Christmas with bone in standing. Mother in law doesn't like rarer meat so pulled 120 and let cool some. Wrapped went to their house and seated on their grill. Was fanrastic.
Arrival

Before the grill

 

[Bearcarver]

Was searching the old threads on here, and I'm surprised more don't bother with a reverse seared prime rib, why not? Was planning on taking it to an IT of 115 and searing super hot super fast pulling and wrapping it.

Last time I took it to 125 and found the fat cap to be a little tough (I was the only one everyone else loved it). So was gonna try to reverse sear it to avoid that from being an issue, or should I just smoke it to an IT of ~129 and give it more time to render out?

I just Smoke mine at a constant Temp of about 220°.
This way I get a nice Bark, and perfect Pink inside from Bark to Bark.
Here's what they look like:
Prime Rib Calendar (14 Smoked Prime Ribs)

Bear