Travel with a prime rib….

[G8trwood]

Christmas day I am planning on driving 2-1/2 hours for a family dinner. Tough to cook at my Mother’s place so looking for an option.

I would Normally smoke the prime rib at 200-225 until an IT of 100. Pull it out to equalize and fire the smoker up to 400+ and then put in to set the outside and finish temp.

Do you think I could wrap and travel after the first stage and finish in the oven?

Thanks in advance.

 

[TimboBBQ!]

Christmas day I am planning on driving 2-1/2 hours for a family dinner. Tough to cook at my Mother’s place so looking for an option.

I would Normally smoke the prime rib at 200-225 until an IT of 100. Pull it out to equalize and fire the smoker up to 400+ and then put in to set the outside and finish temp.

Do you think I could wrap and travel after the first stage and finish in the oven?

Thanks in advance.

I wouldn’t if I was going to pull it at 100 but that’s just me.

 

[dls1]

Christmas day I am planning on driving 2-1/2 hours for a family dinner. Tough to cook at my Mother’s place so looking for an option.

I would Normally smoke the prime rib at 200-225 until an IT of 100. Pull it out to equalize and fire the smoker up to 400+ and then put in to set the outside and finish temp.

Do you think I could wrap and travel after the first stage and finish in the oven?

Thanks in advance.

This is pretty simple to solve. Cook (or smoke) the PR to a few degrees less than you would like to serve it. I like a PR with a finished IT of 125 so I take it to 118. Then, immediately pull it, wrap in 2 layers of heavy duty aluminum foil, wrap that with a heavy beach towel, and place that package in a warm cooler. You're good to go and the carry over effect will increase IT somewhat. In the travel time you mentioned, the PR will perfect.

 

[schlotz]

It comes down to how everyone prefers their prime rib. We're a bit more towards medium but still what many would consider the med-rare side. So, take the IT to 127º, immediately dbl wrap in alum foil plus heavy towel then into a cooler. The carry over should take it to around 132º before receding. You might have to heat it up slightly prior to serving.

 

[voyager 663rd]

When they say a warm cooler, pour a gallon or so of hot water (not boiling) in it and leave for 5-10 minutes. Dump. Towel dry. Wrap the meat in foil then a blanket and put it in the cooler.

It'll stay hot for hours doing that in my experience.

 

[G8trwood]

Thanks guys

 

[G8trwood]

Well the best laid plans. But still tasty.

Got the prime rib on the smoker in the am, all going good. Around 10 we had a huge power surge and the pellet pooper went down. I caught it pretty quick, but it would not come back on. Almost time to travel anyway….

IT was now 108. Double wrapped and into a small soft side cooler. Added 3 bottles of boiled water. Kept the temp around 140-145 for the trip. IT at 114 upon arrival.

Finished in the oven. Zero leftovers. Should have gotten two at Publix;)

Interesting that near the end, my instant read TW read 131 while their wireless probe was reading 126.

 

[Colin1230]

That's wonderful it worked out. Where there's a will, there's a way.

 

[MileHighSmokerGirl]

Next time get you an EZ Drip BBQ Blanket and you can wrap it in there for your trip.