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Okay, go easy on me. I hate publishing these because I know you'll find all my mistakes..

But that's a good thing.

Here's a PDF with my latest update of PR101. It's about 20 pages.

I'm actually teaching a local class on PR101 on Monday and had to make a handout.

PLEASE look it over, tell me about typo's, error's questions, whatever.

Enjoy:

PRIME RIB 101 PDF
Last edited {1}
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Great Job! My only suggestion would be advice or a general guideline as to how much wood to use if it is in a Cookshack. It has been my experience that PR picks up smoke easily and I only use about 1.5 to 2.0 oz for a whole Rib Roast to get the smoke flavor that will satisfy most of my guests.

Thanks again for all your hard work on projects like these!

David
Smokin--

Absolutely awesome. Put together very well.

Makes me feel a little guilty. You prepare these great 101's, teach us smoking techniques, manage the forum, and encourage others to contribute. Then when we having smoking successes and receive tons of accolades and a number of "very well dones", we sit there and take all the credit. Thank you very much.

I had some editorial suggestions, but I couldn't get them to print in columns on this post, so I'll email them to you.
quote:
Originally posted by Team Butcher BBQ:
Nice read Russ, wheres your class?


I'm teaching at the Frances Tuttle campus on Rockwell. I'm also doing a series in the Spring (as mentioned on the bio page in PR 101)

Found out if I'm an instructor, I can take any of their other classes for free.
THANKS for all the inputs, got a couple of emails with errors, corrections and questions.

I rushed to get this out in print for the class (they have ME on a deadline, can you believe it)

Link at the top of the page has the updated version3.

Appreciate it, let me know what's missing.

Special note, I had to do this a little more generic as some of the students told me they only have an oven. But they'll see what they're missing by not having a smoker as I'm smoking mine for the class.

Russ
Yeah, I have another deadline for a Turkey 101 class I'm giving too, so you'll be seeing new Turkey 101 soon also.

Then Brining...

then in the spring a bunch of news ones (more classes)

But, they're paying me and since I can't get the 101's updated any other way, this makes me do it... LOL
As a professional chef I prefer to cook my PR to 110 degrees and allow carry over to work for me as it rests. As you pointed out there are differing ideas of what is rare.
Prime rib is usually served MR and the lower temp keeps the rare and MR fans happy. (personally I like mine rare as possible)

When we serve if a guest wants a medium cut (end cuts often go fast) we simply pour hot jus over the top of the slice. Most are very happy. If the guest wants med well to well done we resort to the aujus in a pan and put it in the oven method.

Choice is what most restaurants serve.
Most people will be very happy with Choice and will complain that your Prime cut is too fatty.
Here is a link that shows the difference between Prime and Choice.
http://simplyrecipes.com/recipes/prime_rib/

I use a simple rub of kosher salt, fresh cracked pepper and fresh garlic. Sometimes fresh rosemary of thyme.

I just got an FEC 100 and seasoned it up this afternoon. Tommorrow night a load of butts is going in and am looking forward to serving up some smoked PR on Friday nights.
As another professional chef I would have to point out that the carryover cooking varies depending on how hot your cooking temperature is to start out with.

Barbara Kafka wrote an excellent coobook on Roasting back in 1995, with the main premise being to actually roast meat in an oven you need to be at 500 degrees or higher, otherwise you are actually steaming the meat.

A 14 pound prime rib cooked at 500 degrees pulled around 95 degrees will continue to carryover cook as it rests and rise to around 120 - 125 degrees (Medium Rare).

A 14 pound Prime Rib cooked at 250 degrees will carryover cook maybe 5 degrees more, and at 300 degrees it will go maybe 8 to 10 degrees higher.

I like to think of it as "Culinary Inertia".
one issue with 'roasting' at a very high temp is that the outer edges of the meat gets overcooked well into the 'hunk of meat', which means less of the R or MR to enjoy; plus it is difficult to really know the exact amount of carryover. I much prefer to roast/smoke at a lower temp closer to 200 where the carryover is much less problematic and finishing for a short time at a high temp for the crust, if desired.
I mention both those issues in the new 101.

Carryover (my experience before I knew of Kafka) is that a rapid rise in temp in a hot oven means it's rising faster, thus more carryover.

The issue about the gray outside is one we have discussed and is good to know. Me, it's not that big a deal, I've never heard anyone mention it at all, until we started talking in the forum.

I like my method. Start low, rest, finish high. Works for me Big Grin
Thanks to you all, and another friend I am very pleased with my first Prime in the FEC100.

In years past I had worked out of convection oven at 350 degrees. I heeded the advise about carry over and pulled at 120.

I have the old Traeger controller.
Seared the rib all over and put it on the smoke setting for an hour. Bumped it to 250 for two hours and dropped it down to 200 for the remainder. When it hit 220 degrees I wrapped it in plastic wrap and foil and dropped it in the cooler (cambro) until service two hours later.

My guests and I were very pleased with the end result.

Prime Rib



Plated Prime Rib

Last edited by Former Member
quote:
Originally posted by JAR-3:
Sorry if I missed it in the new PR 101 (which was excellent!), but how much wood, would you use in an electric smoker? Would 2 oz of cherry be about right?

Thanks


That's VERY subjective. If you've not done one before (keep notes on this one) I would do only 1 or 2 oz. Less is better than more.
Smokin'

I have a question. I've been studying and reading about doing my 1st PR. I've read an article that has stated that if you want to keep a crusty outside, they recommend pulling the rib after cooking(low heat) and letting rest at that point(FTC) and right before eating searing the outside.

I wondered if you have an thoughts,ideas on this method. Will I lose much of the crunchy crust by doing it the way you have outlined in PR 101?

Thanks!
I see Smokin's 4 stage method as searing at the end by setting the smoker at 375* for 30 minutes. I've followed the method you've mentioned by smoking the prime rib, letting it rest for 30 minutes (No FTC but tented) then searing in a 500* oven for 6-10 minutes. Turned out great. I'm using this method again since my smoker only gets to 300*.
MERRY CHRISTMAS EVERYONE!!!!!!!!!!!!!!!!!!!!

Well here goes, I just put a 15.3 lbs rib-eye in my 160. After getting feedback and thank you very much I got a 3 lbs zip lock bag 2 bottles of the W sauce and covered it with MSS. Placed it in the bag and used a straw to remove most of the air. It sat in a fridge at 37 degrees for 48 hours turning every 6 hours. I'm cooking for tomorrow so I just pulled it out of the bag put it on the rack, filled the wood box with hickory and maple sawdust with a bricket and will cook to 100 degrees tonite, allow it to rest in a cooler and finish it at 375 in the morning to 125 internal. Pic's will be forthcoming. Thanks again and happy holidays to all.
It's covered in 101. Look for "au jus"

You can use a stock or something to extend the juices you have OR get some beef ribs and use them to make some traditional stock.

Look at the PDF for "au jus" and see if that helps.

I use that recipe with I make "chuckies" so I can have french dip sandwiches.
OK I think the beef ribs Idea will give me what i want .. Thanks
On anoter note I was readind P/R 101 and you suggested adding flaked mashed potatoes to thicken you Au jus..... that would add the flavor of the mashed potatoes.. to thicken a liquid add "ARROWROOT" ( it is in the spice section) it will thicken liquid with out adding ANY flavor to what you put it in , Just a few shakes and simmer the liquid, add more until you get the consistancy that you want
best to all
Hypnochuck
Not everyone has ararrowroot, flaked potatoes doesn't add a taste since you're not really adding that much.

Beef bones is the traditional stock method, easy enough, just takes time, but worth the effort.

but I don't want my Au Jus thick like a gravy, I like mine thin like a stock.

Lots of variations. Key is to make the PR the centerpiece.
Smokin, I plan on using that Turkey 101 you mentioned towards the top of this post. You said you were gonna be updating it, is that updated version available on the forum under Turkey 101. I will be smoking my first turkey this TG and I am wondering if there is any significant changes you made to it (if it's not yet published.)

I have to say thank you again, for everything you help us with on this forum. It is because of you moderating this forum and helping to make it so great that I purchased a CS 025 to begin with. Its because of you and others on here that I make such wonderful BBQ/Smoked food for my family and friends.

Thank you,

Vicki
quote:
Originally posted by Vicki B:
Its because of you and others on here that I make such wonderful BBQ/Smoked food for my family and friends.

Thank you,

Vicki


Yup, that Turkey 101 (updated) is the current version 2010 I think).

And thanks for thanking everyone. We've worked hard over the years to get everyone to posting their experiences and helping others and everyone keeps it friendly.

Thanks for thanking us Wink
Pulled the prime rib from the smoker at 123*, let it rest under loose foil for 40 minutes, and reversed seared it in a 550* oven for about 5-6 minutes. It turned out a good medium rare...I used au jus to darken the meat for those that liked well done. Very tasty and moist. Twice baked potatoes, salad, green bean casserole, rolls, wine...all good. Oh, and cheesecake, homemade.

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