Food Smokers and Smoking Tips/Tricks/Techniques

I’d say about average is maybe 25-30 mins per lb on the rib roast. If you’re going to do a sear at the end I’d pull it at about 115 degrees. The seat should bring it up and another 5-10 degrees then the IT will continue to rise another 5-10 degrees after it’s pulled for resting.

All said and done my rib roast last night was 134 degrees when I sliced it up and it was a pretty perfect medium rare. I did another rib roast last week and seared at ~125 IT. By the time it was ready to slice it was definitely over cooked. Good but overdone. Hope it helps

 

My last rib roast for Xmas I seared first then took it up to temp and pulled it off the smoker at about 122° IT. Turned out excellent and had no drippings in the pan.



Next one I may reverse sear just to try it...for science.

 

Tried both, I prefer sear first.

As with all grilling, I’m still trying to find out what works best.

 

What show was that? I remember watching one about a chef who lived in Patagonia and cooked on a bonfire at his cabin.

 

Is smoked prime rib THAT much better than oven roasted?

 

Everyone here last night said so.

Plus it’s on the smoker and not heating the house up.

 

Heating the house up. Lol

 

I have been reading Francis Mallmann stuff for a bit and am slowly working up the courage to try a backyard smoke/cook using his hanging technique.

Has anyone here done this and any suggestions to making it work well?

Like something like this, but maybe less Hollywood douchey.

https://www.telegraph.co.uk/food-and-drink/features/francis-mallmann-feeds-rich-famous-food-fire/

 

2 hours 45 minutes at 250 to get to 118....

Kicking the oven to 500 to make the crust, meanwhile this is resting and at 119 now....

Edit - no drippings in the pan. I am 9 minutes into sear and IT is 125. Lots of smoke coming from the oven, but it smells fantastic. Between the lack of drippings and the appearance when pulled, I am hoping I havent ruined this....

 

Sure was.

 

I don't recall. I'll see if I can dig it up.

 

Ha. We like to heat up the house in December.

A little of both....

 

Hey, good eats is good eats. I am a HUGE fan of the crock pot, and a growing fan of the instant pot

 

I'm pretty sure it was Jeff Corwin's Ocean Trek's. The episode was "Beunos Aires: The Gaucho Way".

 

3 hours 16 minutes total cook time from cold to 126IT .Resting now, will see how high it gets...

 

Found a sale on Stubbs charcoal... A Lowe's was closing and they had it for under $6 a bag. Might be a good year for smoking....

 

Question about the drippings on rib roasts...are there not supposed to be any drippings or is it good to see drippings. The one I made last night in the oven had very minimal drippings but by no means was dry in the slightest bit.

Also, I prefer smoked over roasted but prime rib is prime rib

 

My roast ran some drippings. I was shooting for medium rare, pulled at 131f. Rested for 30 min. It was on the rare side of medium.

 

This is encouraging . Mine has very little drippings literally just a few spots.

Final temp after resting (it's been 45 minutes! ) is 138. Looking here https://www.bettycrocker.com/how-to/tipslibrary/charts-timetables-measuring/timetable-roasting-meats it appears this may not be the disaster I was thinking it to be