Rib Roast/Prime Rib
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Rib Roast/Prime Rib
I'm going to give rib roast a shot this weekend. My little one is 9 lbs and its practice because I plan to smoke some for my sons wedding rehearsal dinner.
What's the general consensus on temp and time/lb.?
What's the general consensus on temp and time/lb.?
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Re: Rib Roast/Prime Rib
I do standing rib roasts in my smokers on a fairly regular basis. Use your favorite rub, I smoke mine up to 125-130 F for a nice medium rare. A 3 bone roast took about 3-3.5 hours last time, IIRC. Like brisket, long, low and slow, I run 225-250 F.
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Re: Rib Roast/Prime Rib
Well...here's my first rib roast.
I cold cured it overnight (thats my first time doing that as well), then seasoned it up with Dink's Udder Madness and tossed it in Cam at 225° at 7:30 this morning.
It's a 3 bone, 9 lb. roast that's been in for just under 2 hours. Internal meat temp started at 42° and is now at 71°. I'm planning to reverse sear it and have it ready serve it up at 1:00. Most of my clan are medium to medium well so I'm shooting for just barely medium and will beg for forgiveness.



I cold cured it overnight (thats my first time doing that as well), then seasoned it up with Dink's Udder Madness and tossed it in Cam at 225° at 7:30 this morning.
It's a 3 bone, 9 lb. roast that's been in for just under 2 hours. Internal meat temp started at 42° and is now at 71°. I'm planning to reverse sear it and have it ready serve it up at 1:00. Most of my clan are medium to medium well so I'm shooting for just barely medium and will beg for forgiveness.




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Re: Rib Roast/Prime Rib
Just cover it up with coarse salt and leave it for a while. I've heard as little as an hour and as much as overnight. It turned out pretty darn good.Dirtytires wrote:What is this “cold cure” you talk of?


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Re: Rib Roast/Prime Rib

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Re: Rib Roast/Prime Rib
I salt mine too but have always referred to it as a dry brine.
Thanks for explaining.
Thanks for explaining.
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Re: Rib Roast/Prime Rib
Looks tasty.
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Re: Rib Roast/Prime Rib
I may have misquoted what I was doing...1st time trying that particular process.Dirtytires wrote:I salt mine too but have always referred to it as a dry brine.
Thanks for explaining.
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Re: Rib Roast/Prime Rib
wow! that sounds awesome! I never did the salt thing!
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