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Old 03-11-2007, 02:55 PM   #1
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Sunday Prime Rib cook...

Picked up a few of the prime rib roasts from the store around the corner from Witts...gonna try it like Northsmoke suggested..500 degrees in the oven for 30 min, then in the WSM at 250..Im a big fan of rare, so Im thinking of pulling it at 125...

comments, concerns ?
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Old 03-11-2007, 02:58 PM   #2
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Sounds good John...Go John Go...
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Old 03-11-2007, 03:53 PM   #3
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That's a good plan. You will have probably less of a temp rise when resting if your cooking at 250* than you would at a higher temp, so keep thatin mind.
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Old 03-11-2007, 03:58 PM   #4
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Quote:
Originally Posted by oompappy
That's a good plan. You will have probably less of a temp rise when resting if your cooking at 250* than you would at a higher temp, so keep thatin mind.
Will do....Would you rest covered or uncovered ?
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Old 03-11-2007, 04:02 PM   #5
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Quote:
Originally Posted by john pen
Quote:
Originally Posted by oompappy
That's a good plan. You will have probably less of a temp rise when resting if your cooking at 250* than you would at a higher temp, so keep thatin mind.
Will do....Would you rest covered or uncovered ?
Covered.
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Old 03-11-2007, 08:13 PM   #6
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Burp...Im in a beef coma....



Served with roasted garlic mashers, tomato salad, brocholi and garlic bread...
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Old 03-11-2007, 08:15 PM   #7
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Man that looks great!!
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Old 03-11-2007, 09:45 PM   #8
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Look great.
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Old 03-11-2007, 10:09 PM   #9
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Jesus Christopher...I saw that bottom piece move from here.
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Old 03-12-2007, 12:39 AM   #10
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Looks good. Thats rare right?
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Old 03-12-2007, 06:36 AM   #11
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Good looking rib roast there John! Got any horseradish to go along with it??
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Old 03-12-2007, 07:07 AM   #12
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That's perfect. How long in the WSM at 250?
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Old 03-12-2007, 08:58 AM   #13
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Boy, talk about slapping him on the ass and throwing him on a plate....
as Bigwheel says, "I've seen cows hurt worse than that that got better!"
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Old 03-12-2007, 10:14 AM   #14
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That a fine lookin plate yes sir
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Old 03-12-2007, 10:16 AM   #15
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Just a mite rare... I'd have to chill my meat thermometers in the freezer to get one to read low enough for that. But it really looks good.
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Old 03-12-2007, 10:47 AM   #16
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It wasn't really as rare as the picture showed...after 30 min in the oven at 550, it took just about 3 hours at 250..pulled it around 135 and rested for 45 min's...
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Old 03-12-2007, 10:51 AM   #17
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Quote:
Originally Posted by john pen
It wasn't really as rare as the picture showed...after 30 min in the oven at 550, it took just about 3 hours at 250..pulled it around 135 and rested for 45 min's...
WHAT???

Perhaps its all the same way to the end...but I usually sear mine on all sides and then drop it in a 225* oven till an internal of 125*.
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Old 03-12-2007, 11:02 AM   #18
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[quote=Greg Rempe]
Quote:
Originally Posted by "john pen":22m3fieq
It wasn't really as rare as the picture showed...after 30 min in the oven at 550, it took just about 3 hours at 250..pulled it around 135 and rested for 45 min's...
WHAT???

Perhaps its all the same way to the end...but I usually sear mine on all sides and then drop it in a 225* oven till an internal of 125*.[/quote:22m3fieq]

Thats basicly what the oven did..it came out looking finished with an internal temp of 67...then into the wsm
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Old 03-12-2007, 11:14 AM   #19
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Quote:
Originally Posted by john pen
Burp...Im in a beef coma....



Served with roasted garlic mashers, tomato salad, brocholi and garlic bread...
WOW now thats great looking Prime Rib indeed and nice sides as well.
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Old 03-12-2007, 02:25 PM   #20
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Put a tourniquet on that cow.

Looks great John!!
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