Help! 20lb prime rib at 125' about 6hours before dinner time. Shall I foil when ready and cooler? Trying to finish as low as I can go. Any help would be fabulous. Please thank you.
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I am not an expert on prime rib, but I would foil it and let it rest in a cooler.
Like a butt it will continue to cook, temp may even rise 5 to 10*F and it will hold temp with the cooler. sounds safe to me
Good luckLast edited by crusty ol salt; 12-25-2015, 01:02 PM.Island of Misfit Smokers Member #92
How to heal the world. Love people and feed them tasty food.
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Foil it. Faux cambro. It will be fine. Foil, set it in a pan. Into a cooler. Fill the open space with towels and such. Don't open the cooler until it's time to prep he meal. Tender and juicy!sigpic
Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...
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If you foil n cooler it. I would pre heat the cooler with hot water to heat it inside first. Drain water of course, add foiled beef, then fill all air areas of cooler with towels. Maybe insert a probe thermo before closing lid so you know where its at temp wise.sigpic
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Wait, what I meant to say is just trash it. Vac seal the meat. Put it in a container with some dry ice and ship it to Tulsa. We will dispose of it accordingly.sigpic
Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...
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Just trying to save face! Or my rear!
Awesome! I'll have it air-dropped to Tulsa. Many thanks people. This is THE go to site for ideas & advice. Regardless that I mis-managed my temps, with a 20lb rib should I avoid the "30 minutes per lb" I was using as a guideline? Thank you again everyone. Merry Christmas to all.GMG Bowie pellet pooper
Masterbuilt upright gas smoker
Weber Elite gasser
Various Thermoworks devices-Love them!
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Some foil, a towel and a cooler I gotta think are your best friend. How'd it turn out?New Braunfels Black Diamond
18.5" WSM
Weber Performer Deluxe Black
18.5 Weber Kettle
22.5 Weber Kettle
Maverick ET732
6, 8, 10 and 12' Lodge DO
Smoked Meat Misfits: "the change it had to come. We knew it all along. We were liberated from the fold, that's all" - The Who.
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Originally posted by tlunny View PostAwesome! I'll have it air-dropped to Tulsa. Many thanks people. This is THE go to site for ideas & advice. Regardless that I mis-managed my temps, with a 20lb rib should I avoid the "30 minutes per lb" I was using as a guideline? Thank you again everyone. Merry Christmas to all.sigpic
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Where are the pics?Attached FilesWeber 22.5
Lil Chief
1950's Crosley Shelvadore
Bradley Smoker
Maverick ET732
Nesco Dehydrator
Thermapen "Blue Bayou"
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Originally posted by Fishawn View PostCook it to temp, not time.
I pray that it all works out for you.Island of Misfit Smokers Member #92
How to heal the world. Love people and feed them tasty food.
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Originally posted by tlunny View PostThat is something I need to master. I would rank as an uber-rookie in that regard! Sorry!Island of Misfit Smokers Member #92
How to heal the world. Love people and feed them tasty food.
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Originally posted by crusty ol salt View PostDude, we all started at the same place. Trust me when I say "there is not any one mistake that you can make that hasn't been done once by someone here". You did the perfect thing and asked for suggestions
How did it turn out? Pics or no pics we need to know.
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Sorry guys. Not set for pics yet & a rookie too boot. Lighter rib was pretty rare but first into cooler. Amazing but, wouldn't believe that a coolered rib could only drop 7 degrees in almost 10hrs. Second was perfect. Live and learn. Keep a cooler close for rookies. Need to confirm & trust your thermos. Thanks again.
,GMG Bowie pellet pooper
Masterbuilt upright gas smoker
Weber Elite gasser
Various Thermoworks devices-Love them!
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