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Prime rib cooking question x2

Dawgtired
Dawgtired Posts: 667
in EggHead Forum
Good morning! If I smoke a prime rib to 115, is it safe to pull it and put in the fridge overnight, then finish in the Sous Vide Christmas Day to get it up to 130ish, then a sear back on the egg? It’s a four bone roast so what would be your best guess at time in the water bath. Trying to get some idea on timing everything.
THANKS EVERYONE!!!!!

If we ever forget that we are One Nation Under God, then we will be a nation gone under.

Ronald Reagan

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Comments

  • billt01
    billt01 Posts: 1,888
    what time is dinner?

    and just work back from there...

    I don't believe there is a need for all of that process.
    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,672
    Personally I would not be comfortable smoking to 115, chilling, Sous Vide, then sear.

    I would sous vide to 130 and use Douglas Baldwin’s tables for the time based on size of roast (https://douglasbaldwin.com/sous-vide.html).

    I would then just remove from Sous Vide and sear it.  You won’t get the smoke flavor but it will be a phenomenal roast and safe also.

    If you wanted smoke, chill it in an ice bath after the sous vide and keep it in the sous vide bag and put in fridge till you need it.  Then remove from bag and put it in the smoker to warm it up and sear at the end.

    I would rather light a candle than curse your darkness.

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  • ColbyLang
    ColbyLang Posts: 4,394
    Gotta agree with @Ozzie_Isaac here
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