Smoked 5 lb Prime Rib. Sat for 3 hours on counter after pulled from Smoker. Did it keep cooking?
I prefer Rare. But couldn’t cut it right away. Internal temp was 125 F. when pulled. Thoughts?
by rumo3rd
7 Comments
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grumpy_munchken
What temp did you smoke it at? Did you smoke it in that pan? Did you Leave it in that pan when you pulled it off?
Looks perfect to me but it def kept cooking a bit past rare
Simple-Purpose-899
I smoked a 24lb at 225 for five hours, and it just hit 125. During the rest it never went up, and ended up at 124 prior to searing. During the 10min sear at 550 it went to 126, and was absolutely perfect for all my medium rare lovers. Low heat cooking has very little carryover, so I would pull it where you want it, so 115-120 for rare.
bgwa9001
I have a large offset. I usually sear first directly over coals in the firebox, then pull it out and let it cool while the coals die down a bit. Get the smoker stabilized at about 275, then smoke until internal temp hits 125- pull it out and cover in foil, carry over takes it up to between 130 and 135, which is perfect medium-rare to me. I usually have an 8-10 pound one though, so it probably increases more than a 5 pounder would
antiDote313
The IT on my last prime rib went from 125 to 146 while resting on my counter for 45 mins, partially in foil. This was after cooking at 275. I’ve never seen it jump this much before but I will take mine out a little earlier next time.
daydrinker365
Thats perfect
lurker-1969
I have been cooking meat for over 50 years and am a rancher. Ya think I’d know what the F….. I’m doing right? I cooked an 8 lb rib roast for Christmas dinner on my Zgrills, pulled it at 115, wrapped in foil, put it in a barely warm oven to hold and it came out friggin medium .. I think my lovely soul mate wife of 35 years wanted to skin me with a dull knife. Being the great person she is that didn’t happen but the Dagger Eyes at the Christmas dinner table were sooooo painful.
7 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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What temp did you smoke it at? Did you smoke it in that pan? Did you Leave it in that pan when you pulled it off?
Looks perfect to me but it def kept cooking a bit past rare
I smoked a 24lb at 225 for five hours, and it just hit 125. During the rest it never went up, and ended up at 124 prior to searing. During the 10min sear at 550 it went to 126, and was absolutely perfect for all my medium rare lovers. Low heat cooking has very little carryover, so I would pull it where you want it, so 115-120 for rare.
I have a large offset. I usually sear first directly over coals in the firebox, then pull it out and let it cool while the coals die down a bit. Get the smoker stabilized at about 275, then smoke until internal temp hits 125- pull it out and cover in foil, carry over takes it up to between 130 and 135, which is perfect medium-rare to me. I usually have an 8-10 pound one though, so it probably increases more than a 5 pounder would
The IT on my last prime rib went from 125 to 146 while resting on my counter for 45 mins, partially in foil. This was after cooking at 275. I’ve never seen it jump this much before but I will take mine out a little earlier next time.
Thats perfect
I have been cooking meat for over 50 years and am a rancher. Ya think I’d know what the F….. I’m doing right? I cooked an 8 lb rib roast for Christmas dinner on my Zgrills, pulled it at 115, wrapped in foil, put it in a barely warm oven to hold and it came out friggin medium .. I think my lovely soul mate wife of 35 years wanted to skin me with a dull knife. Being the great person she is that didn’t happen but the Dagger Eyes at the Christmas dinner table were sooooo painful.