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Joetisserie Prime Rib Question
SoCalWJS
Posts: 407
Planning on doing my first Prime Rib on the Joetisserie this evening and I'm going back and forth on the temperature I want to use. I really like going low and slow/reverse sear normally, so that I get that nice even color throughout the roast, but on the other hand I think I'd a better crust at a higher temperature. The trade off is that the edges seem to get a bit overdone at those temps.
Anybody done any experimenting on Prime Rib temps on the Joe yet?
Anybody done any experimenting on Prime Rib temps on the Joe yet?
South SLO County
Comments
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Not with prime rib, but with my Tri-tip last night I started about 350 dome temp then raised to 450 for the finish...Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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smbishop said:Not with prime rib, but with my Tri-tip last night I started about 350 dome temp then raised to 450 for the finish...
I was trying to figure out if I could run it at around 225 until I get an internal of around 110-115, then open it up for 10-15 minutes, or if it's just better to run it at around 350 until I hit 120 or so (figure it'll go up 5-8 degrees after I pull it).
Running late, so this one will probably be 350. Got sidetracked (blasted wine tours )South SLO County -
Late on my response, but that should work great. My results were fantastic!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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Looking good!!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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End result: Comments later
South SLO County -
I'll take a side of horseradish please.
-SMITTY
from SANTA CLARA, CA
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Looks great!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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SMITTYtheSMOKER said:I'll take a side of horseradish please.South SLO County
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You certainly nailed that, I'll take the end cut.LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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I do most meat as reverse sear on the Joe and it's great. How did urs turn out? Looks wonderful.BGE Large and MiniMax, Napolean 500. Obsessed with rotisserie.
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I'm interested in your comments. Your prime rib looks outstanding. Is there a difference in the bark with the rotisserie?
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
eggnewtoy said:I do most meat as reverse sear on the Joe and it's great. How did urs turn out? Looks wonderful.South SLO County
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Were you able to get some char on it doing it your way? Wonder if you were to shut off roto motor and let the 4 sides get a bit of exposure and char, almost like a true sear but still on the spit.
-SMITTY
from SANTA CLARA, CA
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Hawg Fan said:I'm interested in your comments. Your prime rib looks outstanding. Is there a difference in the bark with the rotisserie?South SLO County
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