Originally posted by fusnik
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The Prime Rib (and other beef) Thread
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"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
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Originally posted by Jeff Lebowski View PostI am going to try it this year. Next Sunday."You interns are like swallows. You shit all over my patients for six weeks and then fly off."
"Don't be sorry, it's not your fault. It's my fault for overestimating your competence."
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Originally posted by fusnik View PostOk you give me courage, I'm not about to screw up a $100 plus hunk of meat."What are you prepared to do?" - Jimmy Malone
"What choice?" - Abe Petrovsky
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I did a load of beef jerky, setting the smoker to run while we were at the three-hour block Sunday. But after an excellent Sacrament Meeting (lotsa music, very short inspiring talks), and after chatting it up with several visitors, I felt moved upon to bail on SS and HPG to go home and check on things. It was an inspired decision, as the fire had gone out. I took everything out, cleaned out the firepot, then started anew. The jerky turned out superbly despite the glitch, but it made me nervous for tomorrow evening's attempt at a prime rib roast. Like fus, I'm a little apprehensive about screwing up a $100+ piece of meat, esp. with a guest list of 18 in attendance, but fools rush in...
I've decided to go with this approach, and hope if I'm doing something horrible here that concerned and skilled readers will so advise: I'll make a baste/sauce/whatever consisting of Dijon mustard, Worcestershire sauce, rosemary, thyme and garlic. On top of that I'll add some Traeger's Prime Rib Rub. I'll put the thing in the Traeger for 25-30 minutes for a 450 degree or so sear (whatever the Lil Tex can hit and maintain). After the sear, I'll smoke (hickory) at 250 or less until the center temp hits 130 or so. I'll let it rest for 20 minutes before carving, to either the adulation of a grateful audience or the eternal condemnation of my wife, depending on the outcome. Oh Mother of the Traeger Thermostats, pray for me.
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Originally posted by PaloAltoCougar View PostI did a load of beef jerky, setting the smoker to run while we were at the three-hour block Sunday. But after an excellent Sacrament Meeting (lotsa music, very short inspiring talks), and after chatting it up with several visitors, I felt moved upon to bail on SS and HPG to go home and check on things. It was an inspired decision, as the fire had gone out. I took everything out, cleaned out the firepot, then started anew. The jerky turned out superbly despite the glitch, but it made me nervous for tomorrow evening's attempt at a prime rib roast. Like fus, I'm a little apprehensive about screwing up a $100+ piece of meat, esp. with a guest list of 18 in attendance, but fools rush in...
I've decided to go with this approach, and hope if I'm doing something horrible here that concerned and skilled readers will so advise: I'll make a baste/sauce/whatever consisting of Dijon mustard, Worcestershire sauce, rosemary, thyme and garlic. On top of that I'll add some Traeger's Prime Rib Rub. I'll put the thing in the Traeger for 25-30 minutes for a 450 degree or so sear (whatever the Lil Tex can hit and maintain). After the sear, I'll smoke (hickory) at 250 or less until the center temp hits 130 or so. I'll let it rest for 20 minutes before carving, to either the adulation of a grateful audience or the eternal condemnation of my wife, depending on the outcome. Oh Mother of the Traeger Thermostats, pray for me."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
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Originally posted by Jeff Lebowski View PostSear it in your oven. No point in wasting all those pellets and it would take a while to cool down. And it won't impact the flavor that much. That also seems like a long sear."You interns are like swallows. You shit all over my patients for six weeks and then fly off."
"Don't be sorry, it's not your fault. It's my fault for overestimating your competence."
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Originally posted by PaloAltoCougar View PostThis is helpful. How long would you sear it?sigpic
"Outlined against a blue, gray
October sky the Four Horsemen rode again"
Grantland Rice, 1924
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Originally posted by cowboy View PostSear at the end of the cook when the temp hits 110-115. Pull it at 125 or it will be too done. 130 is a medium to medium well done prime rib by the time it sits. I've learned his summer that smoking a prime rib is pretty easy if you follow these steps.
TIA!
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Originally posted by PaloAltoCougar View PostI did a load of beef jerky, setting the smoker to run while we were at the three-hour block Sunday. But after an excellent Sacrament Meeting (lotsa music, very short inspiring talks), and after chatting it up with several visitors, I felt moved upon to bail on SS and HPG to go home and check on things. It was an inspired decision, as the fire had gone out. I took everything out, cleaned out the firepot, then started anew. The jerky turned out superbly despite the glitch, but it made me nervous for tomorrow evening's attempt at a prime rib roast. Like fus, I'm a little apprehensive about screwing up a $100+ piece of meat, esp. with a guest list of 18 in attendance, but fools rush in...
I've decided to go with this approach, and hope if I'm doing something horrible here that concerned and skilled readers will so advise: I'll make a baste/sauce/whatever consisting of Dijon mustard, Worcestershire sauce, rosemary, thyme and garlic. On top of that I'll add some Traeger's Prime Rib Rub. I'll put the thing in the Traeger for 25-30 minutes for a 450 degree or so sear (whatever the Lil Tex can hit and maintain). After the sear, I'll smoke (hickory) at 250 or less until the center temp hits 130 or so. I'll let it rest for 20 minutes before carving, to either the adulation of a grateful audience or the eternal condemnation of my wife, depending on the outcome. Oh Mother of the Traeger Thermostats, pray for me.
I'm doing the same, watched a couple of videos, settled on the wo mix, high temp seer, etc.
I had planned on the oven for the sear but thought, if I'm going oven route why not just do the whole thing in the over?
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