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FTC Question and Prime Rib

First of all, thank you to all the eggperts out there who take the time to help others out.  I've been lurking on the board for the past six months and have learned a lot from all of you.  Because of you, I have ventured past using my LBGE for "just grilling and smoking".

Now for my newbie question...I'm planning on cooking a prime rib on my LBGE, then using the FTC method to transport dinner to the parent's house for New Years.  After reading the board, my plan is to pull the roast at 125 degrees, let stand for a bit, then FTC (adding a wrapped, heated fire brick to the cooler to hold temps a little longer than 4 hours if needed).  I've done this with ham in the past with great success.

My concern is will the internal temp of the prime rib increase using this method?  Also, should I skip the resting period and go straight to FTC?

Thanks for all the help!

Large BGE, Medium BGE, Kamado Joe Jr and 36" Blackstone Griddle owner/operator from Los Angeles


  • nolaeggheadnolaegghead Posts: 23,984
    That sounds like a good plan.  Wrap the bricks in a towel separately and throw them in the bottom of the cooler.  You can also dump some boiling water in the cooler and pre-heat it.  Once you get to your destination, you can put the PR in the oven to keep it warm.
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • WylecyotWylecyot Posts: 170
    Thanks Nola!  Appreciate the fast reply!
    Large BGE, Medium BGE, Kamado Joe Jr and 36" Blackstone Griddle owner/operator from Los Angeles
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