Prime Rib Trial

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 did two full prime fibs on fathers day weekend.

Used a choice grade, covered with montreal steak seasoning, and cooked at 300 for 3 huors or till it got to 130 and pulled to rest.

Awsome

A buddy gave me the method, he does alot during the year.


RandyE

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

How do you like yours done?

My theory is to go for the lowest temp possible, I shoot for 125.

If someone wants it more done, try this. Cut it and let it sit on the plate a few minutes. When the oxygen hits it, it will loose color fast.

OR you can throw it on a skillet and finish it just a little bit on each side.

People who like them other than pink shouldn't eat meat.

quote:

Originally posted by Briggsy:

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.

You're probably spot on. A USDA Choice rib should have at least a moderate amount of marbling which translates to tender eating. Seems like you just ended up with a rogue piece of beef. Your comment about buying from a butcher next time is a good idea...a well selected Choice roast should make for terrific eating.

I did two 7 bone prime ribs a couple of weeks ago and they came out tender and delicious, not bad for $4.00 a pound. I cut the rib bones down almost all the way through, left a small hinge at the bottom. Packed it with about 10 cloves of garlic and rosemary branches and a modified montreal seasoning, then tied it back up and placed it on the top shelf. Cut each prime rib in half cooked to 125F internal set the FE at 275F. Also had the cooker filled with 10 spatchcocked chicken and a tray of nuts, it's all good.