Just got around to that Prime Rib, gang. Followed Stuart's recipe for rub, preheat, woodbox contents to the letter.
'Cause we really do like our meat rare (read - raw) I brought the roast (3 ribs on rib) to 125. Then opened the door to the 050 and watched the temp inside drop to 120. Then set the CS to 140 and closed the door.
FYI, we had to repeat this process three times. Obviously we had lowered the ambient temperature that the Polder was reading but the walls must have been holding a lot of heat. The temp jumped to 195 almost instantly upon closing the door. So we repeated the process and let the CS sit at 120 ambient for about 10 minutes or so.
Left it in 'till the roast was at 139 and took it out. This was a departure from Stuart's suggested 4 hours at 140. We were in for about an hour.
Then into double foil, then a towel, the the cooler. 45 minutes later we had the best Prime Rib I've ever eaten!
We were surprised that even the end cuts were not overly smoked.
Way to go, Stuart! And thanks to all of you for your help.
-Ron
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