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What temp to PULL meat?


Joined Nov 22, 2016
Looking to smoke a 5lb prime rib with apple wood this week. My wife does NOT like much red in her meat (yes I know - a sin not to have much red with prime rib).........and so I'm curious what temp to PULL the meat if we want just a slight bit of pink (medium well)?

I was told to pull it much earlier than the final temp. I have cooked bbq but not beef and not a piece this size. Looking for tips.



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Joined Jun 22, 2009
I'd pull it at 140, & let it rest for 20 minutes or so before slicing it.

If it is too pink a quick trip to the microwave will finish it up.



Master of the Pit
OTBS Member
Joined Apr 22, 2011
I'd give it a nice gentle reverse sear. 225° until 140°-145°, then rest for 20-30 minutes, then into a 500° oven or on a hot grill for just long enough to give you a nice crust. At that low of a smoker temp carryover shouldn't be more than a few degrees.
Good luck and let us know how it turns out!


Joined Nov 22, 2016
Thanks guys!

I have a 6lb piece - do you know typically how long it would take to get an IT of 140 at 225 degrees? Trying to figure out when I should start the cook.

BTW - how long do you guys typically apply smoke on a prime rib if using a light smoke such as apple?
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