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Thread: The Prime Rib (and other beef) Thread

  1. #31
    The dude abides Jeff Lebowski's Avatar
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    Also, just for reference it takes 3-3.5 hours to get to 170 degrees. In the post I linked above it said that I cooked for 2 hours, so that should bracket your cooking time.

    BTW, I used Traeger Prime Rib rub on the two roasts shown in the photo. Good stuff.
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  2. #32

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    I think things on the medium rare side so I'm going to shoot for 145.

    By reverse sear you're writing about cranking the heat at the end of the process correct?

  3. #33

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    Quote Originally Posted by Shaka View Post
    I think things on the medium rare side so I'm going to shoot for 145.

    By reverse sear you're writing about cranking the heat at the end of the process correct?
    Yes, indirect heat up to about 5-10 degrees below your target temp then put it on the high heat to sear it the rest of the way.

  4. #34

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    I'd be interested in trying smoked tri-tip, but it would have to be pretty good for me to go with that over a grilled tri-tip, as easy as they are to grill.
    "It's devastating, because we lost to a team that's not even in the Pac-12. To lose to Utah State is horrible." - John White IV

  5. #35
    Somewhat Idahoan Drunk Tank's Avatar
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    I just got back from a family gathering in Fresno. My uncle cooked some prime rib roasts. He should have looked at this thread first....

  6. #36

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    Before:


    After:


    Cooked the small one to 155 F and the large to 150F.


    Taste tests coming.

  7. #37
    Soul Plumber wuapinmon's Avatar
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    I made a prime rib roast today with a inglehoffer dijon mustard, rosemary, and thyme crust. It took about three hours to do right. Oh, man! That's good merde.
    "Yeah, but never trust a Ph.D who has an MBA as well. The PhD symbolizes intelligence and discipline. The MBA symbolizes lust for power." -- Katy Lied

  8. #38

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    Quote Originally Posted by Shaka View Post
    Before:


    After:


    Cooked the small one to 155 F and the large to 150F.


    Taste tests coming.
    Does smoking vs grilling make a difference with regard to temperature? You guys are talking about 150-170 degrees. I pull my tri-tips off the grill at 135.
    This is beef we're talking about here and not chicken, right?
    "It's devastating, because we lost to a team that's not even in the Pac-12. To lose to Utah State is horrible." - John White IV

  9. #39
    sweet triple TripletDaddy's Avatar
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    Shaka, are you slamming that Tri tip solo are you hosting some senoritas tonight? Shame to not share the feast!

    Where do people buy their Tri tip? I assume The 'Co?
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  10. #40

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    Quote Originally Posted by TripletDaddy View Post
    Shaka, are you slamming that Tri tip solo are you hosting some senoritas tonight? Shame to not share the feast!

    Where do people buy their Tri tip? I assume The 'Co?
    Sniders! They sell both a naked tri-tip and a santa maria rubbed version. I like theirs, but I prefer to buy mine plain and season with Spade-L ranch seasoning.
    "It's devastating, because we lost to a team that's not even in the Pac-12. To lose to Utah State is horrible." - John White IV

  11. #41

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    Quote Originally Posted by TripletDaddy View Post
    Shaka, are you slamming that Tri tip solo are you hosting some senoritas tonight? Shame to not share the feast!

    Where do people buy their Tri tip? I assume The 'Co?
    I made dinner for the roommies. The meal was a rousing success! They loved the flavor of the meat.

    KC I think the meat was a little overdone but it still tasted great. Next time I'll pull it out around 135 and let it equalize from there.

    Triplet, I always get tri-tip from Costco. I have a rub recipe that is excellent for a regular grill. It would probably rock on the smoker as well. Let me know if you want it.

  12. #42

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    Sliced:



    On the plate:


  13. #43
    The dude abides Jeff Lebowski's Avatar
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    Looks great Shaka. Way to go.

  14. #44

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    Thank you. It would seem that my first attempt at beef worked out.

    I'm going to hold judgement until I've made it through the night without severe gastric distress.

  15. #45
    sweet triple TripletDaddy's Avatar
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    you can see the smoke ring. the legend of Shaka is growing.

    Is that tri tip a smaller, thinner cut? i wish I had tri tip for dinner
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  16. #46

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    Looks great, Shaka. Nice job. How did you make it? I usually smoke at about 200 degrees until the meat hits about 110 and then crank it up to 500 for about 6 or 7 minutes. I pull it at about 135 to 140. It has become one of my favorite meals. I usually buy mine from Costco so there is always leftovers. I will use the leftovers for chili. Good stuff. I love tri-tip. Yours looks very good.

  17. #47

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    Quote Originally Posted by CJF View Post
    Looks great, Shaka. Nice job. How did you make it? I usually smoke at about 200 degrees until the meat hits about 110 and then crank it up to 500 for about 6 or 7 minutes. I pull it at about 135 to 140. It has become one of my favorite meals. I usually buy mine from Costco so there is always leftovers. I will use the leftovers for chili. Good stuff. I love tri-tip. Yours looks very good.
    Well........the cooking wasn't perfect.

    I followed the instructions of the great JL almost to the T until the pellets ran out and the smoker started getting cold. I caught it when the smoker temp was right around 90F. I fired up the smoker then turned things up to around 300 until close to the end where I turned it up a little hotter. Next time the hopper is getting filled to the brim. The rub was just the standard Traeger Prime Rib Rub.

    Chilli is a fantastic idea. I've got an entire roast left over. I think it might also be really good in some pasta.

  18. #48

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    Quote Originally Posted by TripletDaddy View Post
    you can see the smoke ring. the legend of Shaka is growing.

    Is that tri tip a smaller, thinner cut? i wish I had tri tip for dinner
    You're welcome whenever something is smoked. I'll send you the recipe for the tri-tip rub I have. I think you will love it on a regular grill. It's sweet and makes the meat very tender.

  19. #49
    The dude abides Jeff Lebowski's Avatar
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    Quote Originally Posted by CJF View Post
    Looks great, Shaka. Nice job. How did you make it? I usually smoke at about 200 degrees until the meat hits about 110 and then crank it up to 500 for about 6 or 7 minutes. I pull it at about 135 to 140. It has become one of my favorite meals. I usually buy mine from Costco so there is always leftovers. I will use the leftovers for chili. Good stuff. I love tri-tip. Yours looks very good.
    I will have to try this sometime.

    Leftovers also make great quesadillas.
    "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
    "It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
    "Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster

  20. #50
    The dude abides Jeff Lebowski's Avatar
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    Quote Originally Posted by wuapinmon View Post
    I made a prime rib roast today with a inglehoffer dijon mustard, rosemary, and thyme crust. It took about three hours to do right. Oh, man! That's good merde.
    Come on, man. Photos and details please.
    "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
    "It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
    "Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster

  21. #51
    The dude abides Jeff Lebowski's Avatar
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    Quote Originally Posted by kccougar View Post
    Does smoking vs grilling make a difference with regard to temperature? You guys are talking about 150-170 degrees. I pull my tri-tips off the grill at 135.
    This is beef we're talking about here and not chicken, right?
    The photo I showed above was a chuck at 145 and as you can see, it was probably medium rare. A tri-tip is not as thick as a chuck so 135 would probably be equivalent.

    I wouldn't recommend the 150-170 range unless you have someone in your family like my wife that doesn't like medium rare. She is not a red meat fan so I have to humor her. It's not that big of a deal with the chucks because they still taste good and are tender. When I do steaks (on my other grill) I just cook each one to order for everyone. I am slowly converting her.

    Quote Originally Posted by Shaka View Post
    Well........the cooking wasn't perfect.

    I followed the instructions of the great JL almost to the T until the pellets ran out and the smoker started getting cold. I caught it when the smoker temp was right around 90F. I fired up the smoker then turned things up to around 300 until close to the end where I turned it up a little hotter. Next time the hopper is getting filled to the brim. The rub was just the standard Traeger Prime Rib Rub.

    Chilli is a fantastic idea. I've got an entire roast left over. I think it might also be really good in some pasta.
    Yeah, that happened to me once early on. I always fill the hopper all the way up. No point in taking chances.
    "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
    "It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
    "Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster

  22. #52
    Soul Plumber wuapinmon's Avatar
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    Quote Originally Posted by Jeff Lebowski View Post
    Come on, man. Photos and details please.
    It was my birthday and I had tunnel vision. I'll post photos next time.
    "Yeah, but never trust a Ph.D who has an MBA as well. The PhD symbolizes intelligence and discipline. The MBA symbolizes lust for power." -- Katy Lied

  23. #53
    Soul Plumber wuapinmon's Avatar
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    I got assigned to home teach a new couple who just moved into the ward. They're from Utah and they moved here so he could study under a luthier who works in Hartsville. Late 20's, no kids, he's having a hard time with Church history, so I invited them over to dinner so we could get to know them, and they could get to know me, and I could maybe help him understand some things about Church history.

    Since I got such a good deal on those prime ribs, since it's Christmas time and they're far away from home, and since I wanted to try it again (and post some photos), here's a photo after the initial 450F fifteen-minute sear.

    It's coated in kosher salt, black pepper, Inglehoffer stone-ground mustard, fresh thyme, and rosemary. I split the bottom part so it didn't take 4 hours to cook.









    It's currently roasting for 1˝ hours at 325F. I'll post again soon.
    "Yeah, but never trust a Ph.D who has an MBA as well. The PhD symbolizes intelligence and discipline. The MBA symbolizes lust for power." -- Katy Lied

  24. #54
    sweet triple TripletDaddy's Avatar
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    You are supposed to do it fat side up, bones down.
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  25. #55
    Soul Plumber wuapinmon's Avatar
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    Quote Originally Posted by TripletDaddy View Post
    You are supposed to do it fat side up, bones down.
    Hmmmm, the recipe I'm following said to put the fat side down so I'll have drippings for a shallot-carrot sauce for the meat. It's the same one I tried last time, and it was good. It's too late this time--I'll try it the other way on the next one I cook.
    "Yeah, but never trust a Ph.D who has an MBA as well. The PhD symbolizes intelligence and discipline. The MBA symbolizes lust for power." -- Katy Lied

  26. #56
    sweet triple TripletDaddy's Avatar
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    Quote Originally Posted by wuapinmon View Post
    Hmmmm, the recipe I'm following said to put the fat side down so I'll have drippings for a shallot-carrot sauce for the meat. It's the same one I tried last time, and it was good. It's too late this time--I'll try it the other way on the next one I cook.
    still looks good. are you going pink in the middle, red, or more well done?

    I am going to give it another whirl for X-mas day dinner, but Im going for pink, not rare. I love rare but I think others would prefer pink.
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  27. #57
    Soul Plumber wuapinmon's Avatar
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    Quote Originally Posted by TripletDaddy View Post
    still looks good. are you going pink in the middle, red, or more well done?

    I am going to give it another whirl for X-mas day dinner, but Im going for pink, not rare. I love rare but I think others would prefer pink.
    Actually, after the 90 mins, it looked like the mustard crust was burning on the rib rack (temp was 155F), so I got out my tongs and flipped it. I'm going for pink. My wife won't eat anything that isn't really well done, so I'm going to sear hers in a cast-iron skillet once I cut it out. I like mine medium--I've only ever had good rare prime rib at fancy restaurants like The Chart House in the French Quarter. I am going to try to make a horseradish cream sauce here in a minute.

    The menu is:

    Prime Rib
    Dill Cream Baby Carrots
    Mashed Red Potatoes
    Pan-Roasted Brussels Sprouts
    Baguette

    They're bringing dessert.
    "Yeah, but never trust a Ph.D who has an MBA as well. The PhD symbolizes intelligence and discipline. The MBA symbolizes lust for power." -- Katy Lied

  28. #58

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    I hate mustard but noticed a lot of folks use it in conjunction with rub. One of the articles I read stated that the mustard cooks off or something and you don't taste it. Is this true? It's a huge leap for me to rub mustard on anything!

  29. #59

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    Quote Originally Posted by Shaka View Post
    I hate mustard but noticed a lot of folks use it in conjunction with rub. One of the articles I read stated that the mustard cooks off or something and you don't taste it. Is this true? It's a huge leap for me to rub mustard on anything!
    I love mustard. Yellow mustard is meh. Pretty much only good for hot dogs (and other mustards are still preferable). But good, whole-grain mustard? I can eat that by the spoonful.
    Prepare to put mustard on those words, for you will soon be consuming them, along with this slice of humble pie that comes direct from the oven of shame set at gas mark “egg on your face”! -- Moss

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  30. #60

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    Quote Originally Posted by Shaka View Post
    I hate mustard but noticed a lot of folks use it in conjunction with rub. One of the articles I read stated that the mustard cooks off or something and you don't taste it. Is this true? It's a huge leap for me to rub mustard on anything!
    I hate mustard. I use cheap yellow mustard for glue on ribs and can't taste it at all.

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