Smoking a semi boneless prime rib

[MaineSleddah]

My question is, can one smoke the dry rubbed semi boneless prime rib on one day, pulling it at 110 degrees, refrigerating it and finishing it up in a 400 degree oven to brown and finish to rare a couple days later?

 

[Scott Eisenbraun]

I don't see why not. The smoke flavor will be there, and the 400 degree oven will give it a nice crust.

Now, I know there will be some members that will advise smoking it to 140 at 250 till done. So let everyone make their case.

 

[MaineSleddah]

Thanks for the reply. I've made and smoked bacon in the past. Smoked it for 6 hours at 100 to 115 degrees. Chilled over night, sliced, vacuum sealed and frozen. My point is the internal temp on that never got above 110 and it was and is fine. So I thought it would be ok on the prime. Knowing it will finish in a hot oven as well.

 

[KrisUpInSmoke]

According to https://www.fsis.usda.gov/wps/porta...hrChTVQ1_A384-wYuS2mbtX6fT2fK5XcfPTfBRA!!/#23

"Partial Cooking
Never brown or partially cook beef to refrigerate and finish cooking later because any bacteria present wouldn't have been destroyed. It is safe to partially pre-cook or microwave beef immediately before transferring it to the hot grill to finish cooking."

 

[chopsaw]

My question is, can one smoke the dry rubbed semi boneless prime rib on one day, pulling it at 110 degrees, refrigerating it and finishing it up in a 400 degree oven to brown and finish to rare a couple days later?

No . Once you start cooking , take it to the temp you want to eat it at .

 

[old golfer guy]

Maine, have you thought about Sous Vide? I think you not only will have a bacteria problem but the outer part of the roast will be well over cooked. I'd you put a little smoke on it then finish cooking to your temp, then cool it down as soon as possible. Now you can freeze it or reheat it any time you want with a S V with out over cooking it.

 

[old golfer guy]

Maine, have you thought about Sous Vide? I think you not only will have a bacteria problem but the outer part of the roast will be well over cooked. I'd you put a little smoke on it then finish cooking to your temp, then cool it down as soon as possible. Now you can freeze it or reheat it any time you want with a S V with out over cooking it.