Where do you put temp probe on prime rib?

[roburado]

I did a prime rib last night. Stuck the regular probe in the end of it, burying the tip in it. (Haven't set up Pellet Boss for Armored probe yet--having too much fun!). I think it was reading a bit high. I stuck another thermometer in the meat at the midpoint of it, lengthwise, and I tried to get the tip in the middle. It was much, much lower. I put the MAK probe in the same place and instead of the 120-something I got with the MaK prob stuck in the end, I got 105. Continued the cook, pulled meat out at 131. Rested under foil til we were ready, and it was perfect.

What do you do?

 

[TentHunter]

Its usually the outer 1" or so of the tip that reads the temp so I always try to get that as close to the center as possible. I usually go in through the side rather than the end just so there's not a hole running through half of the slices.

 

[roburado]

Thanks. I guess it sounds like I did something close to what you do.

 

[scooter]

I do what Tent does and for the exact same reason.

 

[roburado]

Great, I seem to have stumbled on to the best practice. Thanks!

 

[Big Poppa]

I put them in the end very deep then I can turn it if I want to

 

[SisInLaw]

I put them in the end very deep then I can turn it if I want to

This is what Big Poppa told me to do a few months ago and I found it great for his reason: you can turn your roast when it comes time, with no problem. Just get the probe into the middle.

 

[roburado]

I put them in the end very deep then I can turn it if I want to

Hmm...that's exactly how I started. Then, I ended up like TH and scooter.

 

[CarterQ]

I always go from the side and as close to the center as I can, BP is right, much easier to turn. Even on a very large roast if your offset from center you will be fine.