Prime rib thoughts and feedback?

CF422

New member
Joined
May 21, 2020
Messages
21
Reaction score
7
Points
3
Location
Washington State
Grill
Pro 780
Give me your thoughts and feedback please... I am loosely following Matt Pittman’s smoked prime rib recipe on the Traeger app. I salt brined for a hour and then rubbed with Holy Cow and my wife made a mixture of minced garlic and other herbs as we do not have the MC Garlic and Herb. I plan on sticking it on the grill tomorrow early. Using a 780 Pro, and I want to smoke at 180 for 2 hours and then turn it up to 275. I am debating at what IT to either crank up the heat to 500 to reverse sear or bring in and put on the stove top.

Thoughts?

Thank you and Merry Christmas!
 

Slimpicker

Moderator
Staff member
Joined
Aug 3, 2020
Messages
1,042
Reaction score
543
Points
113
Location
stl mo
Grill
Pro 575 Bronze► OKJoe's Longhorn Combo► WeberQ Gasser ►Weber kettle► UDS
IT is 140° in the perfect center... (that's med-Rare)
at first I didn't know you meant ROAST or steak until I saw your other thread...
I don't SEAR PR roasts, just rub the hell outta it, 250° at least for the whole cook until it's 140° Pull and WRAP for a 30 minute rest, slice and EAT!!!!
 

RustyJake

Well-known member
Joined
Apr 14, 2020
Messages
494
Reaction score
289
Points
63
Location
Vancouver Island
Grill
Ironwood 650
140 is way too high for me. I pull around 115 and let rest to 125-130. A little to the rare side of mid-rare but after all it IS a prime rib....
I use 115 as the temp for mine as well. Max i would ever leave mine would be 120.
 

Slimpicker

Moderator
Staff member
Joined
Aug 3, 2020
Messages
1,042
Reaction score
543
Points
113
Location
stl mo
Grill
Pro 575 Bronze► OKJoe's Longhorn Combo► WeberQ Gasser ►Weber kettle► UDS
Well I haven't done a Traeger PR yet, so I went back to my old Smoking forums and looked it up... ends up I did pull at 130° and wrapped/rest, I like a PR bark so I'll see what a Traeger does at 130° as soon as I pick one up.
THNX for the reminder tho...
Wife don't like a lot of blood so I always went med-rare
 

RustyJake

Well-known member
Joined
Apr 14, 2020
Messages
494
Reaction score
289
Points
63
Location
Vancouver Island
Grill
Ironwood 650
I used to do whole sirloin roasts from Costco low and slow on my Kamado. Cooked until 115, pull it off and let it sit in the cooler wrapped for about 4 hours or so. In the fridge overnight and then sliced for lunchmeat for sandwiches
PP__b8f35cc50414_20170604_093804.jpgPP__b8f35cc50425_20170806_161934.jpgit was great to freeze up and have as hot roast beef sandwiches or just for lunch at work
 
OP
OP
C

CF422

New member
Joined
May 21, 2020
Messages
21
Reaction score
7
Points
3
Location
Washington State
Grill
Pro 780
I ended up doing 165 for 4 hours and reaching an IT of 120. I let it rest for 20 minutes, fired the T to 400, and pulled at 135. The flavor was great. I think next time I will pull at 115, rest for 20, fire up to 400, and put on until 130.
 

Attachments

  • 108DD938-D951-4E52-97E4-B8BF7C3D452F.jpeg
    108DD938-D951-4E52-97E4-B8BF7C3D452F.jpeg
    334.3 KB · Views: 9
  • C9B37E36-471D-4821-A884-8D8716EFCC40.jpeg
    C9B37E36-471D-4821-A884-8D8716EFCC40.jpeg
    322.8 KB · Views: 9

Latest Discussions

Top