The puck drops at 20/40/60 of timer clock

Started by heinz, July 14, 2006, 12:52:26 PM

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Everyone probably already knows that, but I didin't. Duh. I assumed it was every 20 minutes from last puck advance button push. Nope.

So much to learn... :-)

Prime Rib is in (Almost 8lbs). Preheat took an hour to get to 320. One hour after meat was added we're sitting at 250. Have the smoker temp set at 320. I'm going to keeb tabs on temps hourly to get an idea what I can count on in future. I may have started late so dinner might be a little late tonight.

Chez Bubba


Why on earth would you want the temp to be 320? ???

Ya think if next time I check into a hotel & they ask "Smoking or Non", they would mind?


To get a nice crust on prime rib :-)


Forgot to mention, the box temp never really gets to 320 with the rib in. I imagine it would if you left it in long enough but next time mine is coming out at the 3 hour mark. At 2:30 time the box temp was 280.



There are two schools of thought when it comes to Prime Rib. With a full rib it can be slowed cooked 200F or it can be fast cooked 325F.  There are times when I hot cook a rib. I flash it first at 500 F. Once the surface is bubbly I open the door of the oven and set the temperature 325 F. It will shrink but you can successfully cook a full rib this way.

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After trying cooking prime rib a variety of ways I now do a "half hour sizzle" at around 220-230C/430-445F then bring the oven down to around 160C/320F and cook for 10-12 minutes per lb for pink/rare or 12-15 minutes per lb for medium rare.

Olds is right, it does shrink but in my view it is the most flavoursome, very much down to personnal preference I think.  :)

It does obviously preclude using the BS for prime rib.



I carmelize mine in a cast iron grill on all sides to lock in the juices and then put it on the bbq or smoker at a low temp...