To the rib roast masters

RickB

RickB

New member
I bought a 16 lb boneless ribeye for a party. Cut into 2 Roasts so I could cook to different temps. Trimmed and rolled and tied. About 6 lbs each. Going to pull one at 130 and one at 140. They are about 5 inches in diameter. Thinking about 4 to 5 hours total at 225. About right? Thanks for the imput.
 
FLBentRider

FLBentRider

New member
Remember that you will have some "Thermal Inertia" (thanks hodedo) going on, so if you pull it at 130 you will end up serving it at 135-137F

I pull mine @120F for rare to medium rare.
 
TentHunter

TentHunter

Moderator
What they said, plus I usually go around 250° pit temp.

When you pull them tent with foil (don't totally cover & seal) & let it rest until the temp has stopped rising (usually after around 45 minutes or so). The smell will drive you nuts with anticipation, but waiting for the rest will reward you with an incredibly juicy slice of beefy heaven on a plate!

Prime rib from a restaurant will never seem as good again.
 
scooter

scooter

Moderator
If you stay at pit temp of 225F the whole time I'd estimate 2.5 - 3 hrs for the one you pull at 130IT and 3.5 - 4 hrs for the one you pull at 140IT.
 
Tatonka3A2

Tatonka3A2

New member
Love smoked Prime Rib - the hardest thing about cooking it is when you have to cook it to well done for certain family members.

There should be laws against well done steaks of any kind!!
 
Rip

Rip

New member
Ditto the well done comments! My wife, bless her heart, let's me cook them my way and puts her slice back on to..uh, dry out.
 
Tatonka3A2

Tatonka3A2

New member
Rip - I love the dry out comment. And they wonder why "their" steak doesn't melt in their mouth like ours does!!

The only thing worse is my father in law likes his steaks well done and the adds....dare i say this....frickin KETCHUP!!! Makes me tear up everytime I see it!
 
Buffalotom

Buffalotom

New member
Tatonka3A2 said:
Rip - I love the dry out comment. And they wonder why "their" steak doesn't melt in their mouth like ours does!!

The only thing worse is my father in law likes his steaks well done and the adds....dare i say this....frickin KETCHUP!!! Makes me tear up everytime I see it!
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Being he is your elder I would hesitate to say anything. My kids know that one way to get a rise out of me is to suggest using ketchup or steak sauce on a steak or roast. My mantra is "If you have a good piece of meat it should not need sauce to make it better"
 
RickB

RickB

New member
Tatonka3A2 said:
Rip - I love the dry out comment. And they wonder why "their" steak doesn't melt in their mouth like ours does!!

The only thing worse is my father in law likes his steaks well done and the adds....dare i say this....frickin KETCHUP!!! Makes me tear up everytime I see it!
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You think that is bad..I have a friend who uses ketchup on his pasta! The only use for this nasty condiment is for bbq sauces, I sadly say.
 
RickB

RickB

New member
FLBentRider said:
Remember that you will have some "Thermal Inertia" (thanks hodedo) going on, so if you pull it at 130 you will end up serving it at 135-137F

I pull mine @120F for rare to medium rare.
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I have cooked more bone in rib roasts than i can count. I usually cook mine to 125 . But at times i have found a certain, shall i say, resistance to rare meat among the fairer sex. So trying to be fair I am cooking 2 roasts at differnt temps. Call me a wimp, but the ladies will love me! After all it is a Valentines party!
 
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