Me again with another prime rib question. I want this one to be medium at chow down time, what temp should I pull it? I did one a few weeks ago, pulled it @ 125* and FTC it for 1 hr, temp came up to 133* and it was WAY to rare, almost blue rare (I was shooting for medium rare). I am thinkin my meat thermometer is reading about 10* hotter than actual temp. So if I pull this thing @ 140* and FTC it do you think it will be medium?? I should start a new game show "are you smarter than a meat thermometer" LOL
Quote from: _Bear_ on January 08, 2010, 11:42:48 PM
I should start a new game show "are you smarter than a meat thermometer" LOL
;D ;D ;D that was bloody funny.
If everything was the same as last time (FTC time etc), you are looking at the high 140's for a finish IT after your FTC.
Sounds like you got it pegged.
If it still comes out too rare...
CALL ME ;D
The BDS hits another home run. Pulled it at 140* and FTS it, it came up to 147* in 1 hr, let it sit in the cooler for another 1/2 hr, cut and serve. It was perfect medium rare. Smoked with alder and apple for 2 hrs and then cooked for another 4 hrs @ 220*.
"I am smarter than my meat thermometer" ;D...................but not by much :D
There ya go...
It's hard to beat smoked prime rib ;D