Track the progress of cooking your prime rib roast
./start <year>gnuplot -e "year=<year>" ./meatgraph.gnuplot
- 18lb prime rib
- 7 ribs
- 2tsp salt per rib
- salted/peppered and cut the ribs off 2022-12-23T11:00:00PST (no salt reserved)
- garlic pierced into the bottom of the meat
- Out of the fridge at 6:30AM (34F internal temp)
- Traegar set to smoke at 6:30AM
- Put in traegar at 7:15AM
- Moved probe from side to top-middle near the end of the roast (start in the middle next time)
- took roast out around 2:30PM
- Let rest for about 40 minutes
- There was very little drippings, made a gravy with 4 carrots, an onion, 3 celery stocks, 2 cubes of butter, 2 quarts of beef stock, and flour.
- Seared in oven for ~5 mins
- Plenty of leftovers, had french dips the next day
- Scoring the fat didnt help the splitting
- outside temp at 7:30AM 11F
- 17 pound prime rib
- 7 ribs
- 2tsp salt per rib
- roughly 1tsp pepper per rib
- left to dry in fridge for 3 days before
- salted two days before with half the salt
- removed from fridge 2 hours before cooking
- dded pepper and some salt immediately before cooking
- removed ribs from roast before cooking
- cooked full time in a traeger on "smoke" setting (170F-200F)
- started at 8:30AM PST
- took off at 2:39PM PST
- rested for 45 mins
- seared in 550F oven for 6 minutes
- 12 people (+2 with leftovers)