Carry over temp of Prime rib

like this chart for normal roasting temps say 325 to350
make adjustmens frpm there, as in take notes, your idea of med/rare could be different from mine. bigger or smaller ones. temp your cooking at all play a part, even the roast, its a judgment call and you need to pay attenrion. after a while you wil figure it out :laugh:

http://www.reluctantgourmet.com/doneness_chart.htm

Rouxbe Online Cooking School says the carry over rise in temp can range from 5-20f, depending on size of the roast and the temp at which it was roasted. Higher roast temps (350f) will have a higher rise after cooking.

My experience has shown more like 10 degrees.

I pulled mine yesterday at 114.9f at 6:15 pm. (cooked at 250f)
at 6:30 it was 124.9
at 6:45 it was 130.2
at 7:00 it was 132
at 7:45 it was 129

I did an 11lb bone in roast yesterday, pulled cooked it at 250, pulled at 115 it carried over to about 128 in the span of an hour. I cranked the egg up to 500, threw it in for about 10-12 min to get a nice crust on it, and pulled it. It came out PERFECT.

Like others mentioned, carryover can be affected by weight and shape of the roast, thickness of fat cap, whether it's bone-in or an eye of the rib roast, pit temp, and of course the internal temp you pull it.

Here is one I barbecued yesterday.... It's a 7# bone-in one that did have a nice fat cap, I used a 260° (average pit temp), and took several internal readings before pulling it off the cooker.



The temp I measured in the eye was 118°-120°, and the rest was about 15 minutes tented in foil. I call this medium rare as I know the final temp was 125°-130°. (I did inject warm au jus into it at 100° internal, but I don't think that had any bearing on the last 20° I let 'er cook.)

I did a 7.2 pound bone-in last Thursday at 250 grate temp indirect for a little less than 4 hours. I pulled it off at 130 degrees and after 15 minutes it had risen 4.5 degrees as measured by my Thermoworks MTC. Just goes to show how much the carryover can differ.

It might have risen a little more after the 15 minute mark but I wouldn't know.

Let's see, did you happen to weigh it before and after aging? And did it happen to be boneless? And did you put it on the cooker when it was still cold?

At 40 days of additional aging (and by additional I mean the carcas most likely had at least 14 days of aging before cutting and packaging), I would expect between 7% and 10% of moisture loss.... moisture conducts heat. That's why brined things cook faster than non-brined things, so wouldn't a fresh roast cook faster than an aged one?

Bones conduct heat, so boneless roasts will often take a little more time to cook, than a bone-in one of the same diameter. Fat can act as an insulator, but in your case, the thin layer did not have an effect.

Couldn't help asking the obvious about the temp of the roast going onto the pit. Heheee.

hey Jeff, for the past year I have been hot tubbing my prime ribs with great results. Typically I go 75 to 90 minutes depending on the thickness.