Reply to "Prime Rib Trial"

briggsyMember

quote:
Originally posted by SmokinOkie:
I do mine all the time with Choice, after all, "technically" you don't have to have a PRIME grade to have a Prime Rib.

How was the temp, what did you finish at?

Did you let it rest?

I thought with having the FEC my temps may have been a little low. The FEC read 140-150 degrees for the 4 hours. My meat thermometer when I pulled it off the smoker read 126-128. I foiled and let it sit for about 15 minutes. It was too pink for my wife so next time I may have to take it up a little more.
But I really think it had to more to do with the actual meat. I'd previously had steaks cut off it and they were tough. And like I said with this roast, it was tough.
I'll blame this one on the meat first and on my first trial run.
At least it wasn't a $9.00 or $10.00 per lb of meat.

Briggsy

10/18/107:42 AM

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