Are you worried about your prime rib stalling?
The dreaded stall is common for cuts like beef brisket or pork shoulder.
So let’s find out if you need to watch out for your prime rib stalling.
And if it does, what should you do?
Table of contents
Will a Prime Rib Stall When Cooking?
A cut of prime rib beef is very unlikely to stall.
However, some nuances could cause it to happen.
Like the cooking temperature set too high.
Or the target temperature of doneness that you prefer for beef.
Read further to understand this beef cut.
As well as the dreaded stall!
What Is a Stall?
A stall is when the internal temperature of meat stays the same for hours of cooking.
This tends to happen on bigger cuts of meat.
Evaporative cooling is when the water within the meat protein fibers evaporates.
About the heat energy from your smoker or oven.
Which is called a stall.
As your cooking device can’t emit enough heat against the additional moisture.
Why a Prime Rib Is Unlikely to Stall
There are some key parts to note when cooking a prime rib.
And why any excess internal moisture isn’t a problem!
But Isn’t a Prime Rib Considered Large?
The average weight of a boneless roast from the prime rib is 7 pounds.
Even less meat weight if you have a cut with the bone-in.
This is by no means small.
Although not as large as the other cuts of beef.
The average brisket weighs 16 pounds for example.
Which contains more than double the water weight.
The Cooking Temperature for Prime Beef
The average cooking temperature for a prime rib roast is a low 225°F.
At this temp, the moisture evaporation rate will not cause a stall.
Even more when considering the additional factors below.
The Internal Temperature of the Meat Before Consumption
The common temperature for a stall to occur is when the meat’s internal temp is 155°F.
Which is on the mark if enjoy your beef well done.
This means that your rib roast will be ready before a stall can even happen.
Carryover cooking is also a factor when resting.
Which is when the beef continues cooking.
Remove 10°F before the right internal temperature.
Prime Rib Beef Internal Temperatures for Doneness
Below is the target doneness temperature chart for all beef meat cuts.
Rare – 125°F
Medium – 135°F
Welldone – 155°F
How to Accurately Monitor the Meats Internal Temperature
Always use a meat thermometer in the thickest parts of the prime beef.
This enables you to be in complete control over the cooking process.
To know the exact time of removal for pink meat.
Or confirming that your calculated cooking time is accurate.
Ensuring delicious and juicy meat from these cooking techniques!
The Cook Time Isn’t Long Enough
The cooking time for a rib of beef isn’t long enough for a stall.
The average time to cook these cuts of meat is 4-5 hours.
The average stall occurs at the 7-hour mark.
When it starts to heat up!
But even if you planned on cooking at a higher temperature on direct heat.
It dramatically reduces the time in your cooking methods.
And less likely that the prime rib meat stops cooking.
Calculating the Cooking Time at 225°F
Below is a quick guide on how to estimate the cooking time for a prime rib.
We are using indirect heat for a slow cooking process.
With a target temp of medium doneness.
A prime rib cooks at a rate of 40 minutes per pound at 225°F for medium.
Does the Quality of Meat Effect a Stall?
USDA select quality beef is what I reccomend.
But this is for the meat grading in prime-grade beef.
Resulting in marbled muscle fibers with a rich flavor.
USDA’s select prime-grade beef will not affect the likelihood of stalling.
Is There a Situation Where My Rib Rib Can Stall?
There is very little chance a prime rib can stall.
But are cooking multiple prime ribs in one cooking device?
This can raise the chance of it happening.
So don’t put more than one in your hot oven!
Or be sure to check your pellet grill has a big enough cooking chamber.
What Can I Do if I Get a Dreaded Stall?
Follow the below guide on how to slow down and stop a stall.
Lower the Cooking Temperature
Your cooking temperature may be a little too high.
Try reducing the heat to 20°F on your temperature gauge.
Less heat = less of an evaporation rate and moisture loss.
Cover the Prime Rib to Lock In Moisture
Cover the beef in aluminum foil or butcher’s paper towards the end of the cooking time.
As it will protect the meat proteins and lock in moisture.
If the meat starts stalling you can do this earlier.
As the foil or butcher paper will deflect the moisture back into the meat.
Instead of evaporating in the hot air.
Maintain a Moist Cooking Environment
Consider spraying a vinegar solution every 60 minutes of cooking time.
The easiest way to do this is to use a spray bottle.
This will keep the air moisture levels up to reduce the evaporation rate.
You can also add water pans.
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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