Carry over temps

Napa Egg

Quick question on carry over temperature. I've cooked up a couple of ribs roasts where I'll pull the meat off at 124 degrees, the carry over brings it up to around 135 degrees, just perfect for medium rare. My last attempt I pulled the meat off a little late, where the temp was at 126 degrees. The carry over took it all the way up to 155! I am having trouble trying to figure this one out, how did leaving the rib roast on for 2 extra degrees let the carry over climb up 30 degrees more, when the normal carry over is only about 10 degrees? :blink: The only thing that saved me was the horseradish sauce.
I am baffled, any thoughts?
(my first post, please be gentle )

Richard Fl

Welcome to the "CULT"
From eggsperience the carry over is 4-8 degrees or so as it is resting for 15-20 minutes then it stops and starts down. I use a thermapen which is eggstremely accurate. Perhaps your thermometer is off or you hit a bone or the other side near the edge.

Chubby

Welcome aboard!!

As a former NorCal, (now Texas) resident... I saw Welcome Aboard!

Some roasts will "cary over" more than others. It's seems that leaner roasts will continmue to run up...
while cuts with more internal fat seem to stall a bit sooner after taking them off.

As richard said...sometimes multiple points checked it the key as you can hit a fat pocket or an open
void between muscles that will give you a false readings.

Sometimes...I've blamed failures on the BBQ Gods, when nothing else seems plasuable,but as a back up...
(while in your learning curve with the Egg)...check temps often, and keep the Horseraddish handy!!

:P

Glad to have you!

Evans

Little Chef

Napa Egg...by any chance were you rushing with the last cook, and cooked at a higher temp?? The higher the cook temp, the higher the carryover will be. The faster you drive heat in...the slower the meat will be to respond after removing from the Egg. Carryover temps takes some time to learn, but you can pretty much be assured about 7*. The higher the cook temp, the higher the carryover.

fishlessman

bigger roasts will carry over more, higher cooking temps will get it to carry over more, bad internal reading as mentioned will give you bad results too. 126 internal gives me medium rare for a ribeye steak, almost med if i let it rest too long, for a big roast i would pull it earlier and if i saw the internal rising too much after i set it to rest i might cut into it to stop that

Napa Egg

Thanks for the warm welcome!
My first thoughts were a misplaced thermometer, but I would expect to read a higher temp, then end up with raw meat if it was too far on the side. The opposite happened, pulled off the meat at rare, but ended up with well-done at the end.
The roast was only 2 ribs, smaller then I usually do.
Chubby, could have been leaner cut of meat...
Little Chef, didn't rush the cook at the end, but I wouldn't rule out an increase in temp at the end.

Maybe this was just a sacrifice to the BBQ gods!
Eric