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A little issue with Mad Max Prime Rib. Advice needed.
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OLD NORTH STATE BBQ CO.
Posts: 412
Doing a prime rib for Christmas. Checked out Mad Max's recipe on the Whiz's site:
http://www.nakedwhiz.com/madmaxprimerib.htm
The instructions basically start with a sear at 500 degrees with jack daniels chips and then back the Egg down to 325 until desired internal temperture is met. Here's the question: If I add smoking chips to a 500 degree Egg, am I getting anything out of the chips? It seems they would burn, not smoke. Am I missing something here? I typicially take anything on the Naked Whiz's site as gospel, but this seems a little off to me. Thoughts or advice please.
"Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"
Med & XL
Comments
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They may burn a bit but you are not searing for long. When you bring the temp down they should just smolder.
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This is one reason I don't use chips - I use chunks which don't burn up as quickly. I throw on the chunks right before I put on the meat. Some people here use chips and mix them in with the charcoal so as the fire burns down, it finds new chips.
Large BGE
Barry, Lancaster, PA -
Yet another reason to reverse sear. I hope you realize that really delicious fatty meat around the outside of the rib roast will be medium well after cooking that high. That's even if the inside is 125F.
______________________________________________I love lamp.. -
IMHO, a sear at 500 will get little or no benefit from smoke, I don't think the meat will accept much smoke as the exterior is being charred. If you want smoke, which I don't like on PR, cook at 250 with smoke and sear at the end.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Skiddymarker said:IMHO, a sear at 500 will get little or no benefit from smoke, I don't think the meat will accept much smoke as the exterior is being charred. If you want smoke, which I don't like on PR, cook at 250 with smoke and sear at the end.
Excellent points. At 250, approximately how long per pound should I plan to cook? Probably going to be 4 rib weighing approximately 10 lbs."Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"
Med & XL
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I wanna say about 20-30 min/pound if you're cooking to the 125-ish internal temp. I planned to throw on a 4.7 pound standing rib roast (boneless though) tonight. I totally forgot about that...good thing you asked.
______________________________________________I love lamp.. -
OLD NORTH STATE BBQ CO. said:Skiddymarker said:IMHO, a sear at 500 will get little or no benefit from smoke, I don't think the meat will accept much smoke as the exterior is being charred. If you want smoke, which I don't like on PR, cook at 250 with smoke and sear at the end.
Excellent points. At 250, approximately how long per pound should I plan to cook? Probably going to be 4 rib weighing approximately 10 lbs.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
OLD NORTH STATE BBQ CO. said:Doing a prime rib for Christmas. Checked out Mad Max's recipe on the Whiz's site: http://www.nakedwhiz.com/madmaxprimerib.htm The instructions basically start with a sear at 500 degrees with jack daniels chips and then back the Egg down to 325 until desired internal temperture is met. Here's the question: If I add smoking chips to a 500 degree Egg, am I getting anything out of the chips? It seems they would burn, not smoke. Am I missing something here? I typicially take anything on the Naked Whiz's site as gospel, but this seems a little off to me. Thoughts or advice please.
Steve
Caledon, ON
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LS- I sear only one end most time, SWMBO insists on well done, so that's the end she gets. Often still have to "boil" it in au jus.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Another vote for low&slow-too easy!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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