NEW 2010 Prime Rib 101

Very Good Russ!!
Only thing missing is the spot you rub and get a taste.

Thanks

Russ,

GREAT JOB!!

Page 4 change "because they have less far"
to: "because they have less fat"

Page 17 make the two questions bold.

Neil

Thanks Neil!

I'll get to work on that Gary

Russ

Super job.

Thanks for all you do for everyone individually and the forum as a whole.

John

Nice read Russ, wheres your class?

Great job Russ!

The only question I have is when you bump it to 375* finsih and pull at 125* doesn't it continue to cook to 129/130*? Seems like potentially a little high to pull it at that heat. Everybody tastes are different.

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.

Truly a remarkable job Smokin'. Those pupils will be in for a real treat. If Oklahoma was a little closer you would have one more student and I would be setting in the front row.

Missou's not that far Cal. Try California.

quote:

Originally posted by Pags:
Missou's not that far Cal. Try California.

Or Virginia

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

SmokinOkie said "they have ME on a deadline, can you belive it)"

Goes to show when your a teacher its not "done when its done" but done when they say its done.

That's good Jerin.

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

I hope your teaching a class on competition BBQ 101...LOL! I'll make the short trip to Oklahoma for that teaching,just because college is good for the soul,ya know!

What's the President's name so I can talk to him/her about offering this class?

No comp class.

Just the 101 stuff I do here, it's more fun. Imagine me spending 3 hours on ribs or brisket or PB.

I'm also having a general BBQ 101

oh yeah, let's get back to PR 101...

Many thanks Smokin..Great Job!!

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".

That is an excellent point, Bacchus, and I have experienced the same process with my cooking as I have cooked at different temps and noticed different finish temps.

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

Does this mean you've dropped the "day job" to concentrate on your passion?

no, not even. the school doesn't pay me very much, it's just a teacher's position, not a Tenured Professor's

Well. I think it's neat and says a lot when someone does so well at their passion or hobby that people are willing to pay them for it.

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

That is nice looking. Way to go.

kaffeen,

Instead of posting it as a URL, I used the IMG take (the little picture icon) so that it wouldn't like and thus be seen.

Great job.

agreed, looks very nice. but I think you mean that you pulled at 120 and not 220.

Thanks for the fix SmokinOkie. I didn't want to post such a huge file to the forum.

And TNQ I did mean to say I pulled at 120. Thanks for clarification.

Today was prime rib sandwiches on a multigrain ciabatta with horseradish sauce, pepper jack cheese and caramelized red onions.
Yummy.

Good Day All,

Smokin I have a question, in your PR 101 you remove the rib from the fridge and coat with worcestershire and MSS, how long before you start smoking can you add this? A day 2 days or right then? Also I am going to use a rib eye roll, is that ok? Thank you in advance and MERRY XMAS to all!!!!

I can't answer for Smokin but I use the same prep on my rib roasts and do it 24 hours ahead of time. I also wrap mine in food wrap after putting the wooster and MSS on before putting it in the fridge.

There's no wrong answer Captian. You could do it overnight allow some of the rub to penetrate. Even if there is salt in the rub, it won't necessarily be a bad thing. I see more and more people "salting" their prime rib overnight.

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

I'm heading to the Orangevale Meat Market to pick up a 7 lb rib roast--Choice cut for Christmas day. Their Choice meat is ranked at 93%, which makes it just below Prime. I can't wait.

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.

Well. I got an 8.5 lber.

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*.

Agree with Pags. I do it that way also, Into the oven at 500* for abput 6-10 minutes and slice and onto the plate. Turns out great. Have done this the last several times.
As Pags says, my Amerique only goes to 300*!

HAVE A MERRY CHRISTMAS ALL!

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.

Here is a question that I am sure is covered somewhere else, but I cant find it.
I need MORE drippings from my prime rib to add to a sauce. Is there a way to create more drippings?? Could I throw a steak in the broiler and render it down?? would it be the same??. Is there a way to create more P/R drippings???
Thanks
HypnoChuck

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.

8 1\2 lb for Christmas. Excellent. Rubbed with worchestire and montreal seasoning. Smoked in a smokette for 6 hours at 200 degrees. Internal temp was 145. Turned off smoker and allowed it to sit in the smoker for another hour. Internal temp dropped to 141. Hickory.

Just spotted this in the Yorkshire Pudding recipe: "Gradually beat in flower"
should be:
"Gradually beat in flour" of course

quote:

Originally posted by Bob Barrows:
Just spotted this in the Yorkshire Pudding recipe: "Gradually beat in flower"
should be:
"Gradually beat in flour" of course

Funny. Know I was thinking more along the lines of Daisies or Petunias, gives it a unique taste....

I think that the hint about soaking the PR in simmering au jus to get more well done is great.

I am opening a B&B soon and wondered how I would cover everyone's desires.

Your welcome.

I HATE to cook beef more than MR and I came up with this trick to solve the color issue but give them a better tasting/tender cut of meat.

Check back in, let us know how it goes.

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

Thanks Smokin.

My practice 8 lb chicken came out delicious. Cooked at 300*, did the compound butter under skin, did the cheesecloth for two of the 2:45 min. My only problem was the rubbery skin. Could it have been the product of too much brining, close to 16 hours because of bad timing.

I'm beginning to think we should reverse sear our chicken just like we do with a prime rib. I'm going to experiment and see what happens.

Turkey? Chicken? You old guys need to FOCUS! On Prime Rib to be exact!

(Now I might be able to find this topic.)

I'd be willing to bet that Vicki's not an old guy. Just me.

What a gentleman Pags, thanks, your not OLD, you are well seasoned and full of good advice!

But Smokin is an old guy! Best 2 out of 3???

My garage and washroom smell like smoking Prime Rib (coming in through the birdboards). That there is my favorite perfume!

Thanks Vic.

2 chunks of hickory, 7-8 garlic cloves, and 3 sprigs of rosemary in the woodbox. I just put the garlic and rosemary in when I loaded the prime rib. My backyard and the whole neighborhood should start smelling outrageous in about 30 minutes.

I did a standing rib roast today. Smoked until it hit 120, then put it on a hot gas grill to crust up the outside until it hit 130. Then, I let it rest in foil and towels in an ice chest for about one hour.

Absolutely spectacular. (Sorry, no pics. The family could not wait to dig in.)

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.