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Rib roast pull temp before searing
Powak
Posts: 1,412
I'm doing a 5 bone 13# rib roast right now, roasting it low and slow. Wife wants it medium well, hot pink center
Comments
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Don't let it go above 130. It will rise some during the rest and some more during the sear.
Or just cook it to 140 and don't sear it. It will still have a great crust. Maybe better.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Brown crusts are from roasting. Black from searing.
I don't sear. Find it is perfect just as a slow roast -
If I wanted it at 140, I would pull it at 130 put it in a cooler or tent it with foil and let it rest for 30 minutes. I should push 8-10 degrees during the rest. Enjoy, and Merry Christmas.
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I get nice brown crusts from searing. Yes, it is possible to overdo the sear and get burnt crust.JustineCaseyFeldown said:Brown crusts are from roasting. Black from searing.
I don't sear. Find it is perfect just as a slow roastSoutheast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
Cooked 'er 250° until 140°. Pulled, let rest for about 8-10 minutes. Came out perfect. Check it out!
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