Specific Prime Rib Technique?????

[robertwhite]

So, a couple years ago I had used a cooking method that involved smoking the roast for XXX time at I believe 225* and then finishing it off at a higher temperature while using the time it takes for the pellet pooper to get to the higher temp as the rest period for the meat. (obviously taking the meat off the grill during that period). Then once finish temp of meat was reached, take it off, slice and serve. Came out fantastic.

For the life of me though, I can't find the thread that I learned from and of course I don't remember specific times or temps.

Any help would be great.

 

[demosthenes9]

Go here and use whichever Bearcarver method suits your fancy.

http://www.smokingmeatforums.com/threads/bears-step-by-step-index.159333/


Only thing you'd really need to adjust is to pull the meat a bit earlier (temp wise) to account for the reverse sear at the end.

 

[chilerelleno]

Go here and use whichever Bearcarver method suits your fancy.

http://www.smokingmeatforums.com/threads/bears-step-by-step-index.159333/


Only thing you'd really need to adjust is to pull the meat a bit earlier (temp wise) to account for the reverse sear at the end.

Agree, Bear is the in-house Prime Rib pro.