prime rib questions

Discussion in 'Beef' started by fmfa0801, Aug 5, 2011.

  1. fmfa0801

    fmfa0801 Smoke Blower

    I have searched for recipes. I have a 4 pound boneless prime rib i am going to do tonight. I plan on cooking in my MES @ 225. How long do I cook this for per pound? 15-20 mins per pound? Alos when people wrap it and put it in a cooler do you use a empty cooler or with some ice to keep from cooking? Thanks.
  2. Prime rib is a horrible thing to waste.

    Cook to internal 135 or so (think med-rare) then remove and sear quickly on a hot grill.

    Don't try to hold it in a cooler and don't cool it unless you are going to reheat by quickly grilling sliced beef.

    I'd try and shoot for finishing right before service.

    Just my opinion and YMMV!! Prime rib is not chuck or brisket!! [​IMG]
    Last edited: Aug 5, 2011
  3. fpnmf

    fpnmf Smoking Guru OTBS Member

  4. fmfa0801

    fmfa0801 Smoke Blower

    yes I did search( first sentence I said above) but found mixed cooking times per pound
  5. Time/temp on prime rib depends somewhat on the cooker and the beef itself.

    I'd stick a probe in it and pull it out med-rare. I'm taking a guess that since this is prime rib you're not a well-done heathen! [​IMG]
  6. fpnmf

    fpnmf Smoking Guru OTBS Member

  7. fmfa0801

    fmfa0801 Smoke Blower

    Nope all red n juicy! I have done them in the oven are are really good but I do Like to smoke things. I have heard any where from 15-20 mins to 60 mins per pound which is a big difference.
  8. venture

    venture Smoking Guru OTBS Member

    Cook it to internal temp, not time.  Be sure to get the outside of the meat above 140 before probing.

    It can rest tented on a counter, no need to wrap and place in the cooler.

    Different chefs call for different resting times, but it does need a reasonable rest.

    Good luck and good smoking.
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    You must cook by internal meat temp, not time.

    A ballpark estimate would be about 2 1/2 to 3 hours.

    If you want it rare pull it out at 120 IT & wrap it in foil.

    Let it sit on the counter until it hits 130 & slice it.

    Here's a photo of one just like that.

  10. scarbelly

    scarbelly Smoking Guru OTBS Member

    I agree - you need to forget about time as it is going to get there when it gets there. Several factors come into play. The temp of the smoker and the starting temp of the meat. If you take it right out of the fridge and into the smoker it is going to take longer than if it was sitting out for a bit on the counter.

    I would leave it in the smoker for about an hour before probing if you are going to pull at 130-135 which is where I pull mine and they look just like Al's

    Good luck
  11. raptor700

    raptor700 Master of the Pit OTBS Member

    I'm with AL on this one.

    That pic looks so good, I think I'll take that 5 lber I've been saving out of the freezer.

    Thanks AL [​IMG]
  12. X2 with what Al said...cook by internal temperature not by time...i take mine to 130-132 rest for 15 minutes cut and serve!!!


    This one was smoked to 132* ... Hope this helps.
  13. fmfa0801

    fmfa0801 Smoke Blower

    ok just took a temp1 and 125. so about 2 hrs 10 mins. Wrapped it up in foil and a towel and placed in a cooler. wasnt expecting it to be cooked this quick lol
  14. raptor700

    raptor700 Master of the Pit OTBS Member

    Can't wait to see this PR [​IMG]
  15. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Keep the probe in it & when it hits 135 take it out. 

    It's ready to eat.

    It will only take 20-25 minutes to go up 10 degrees.
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

  17. meateater

    meateater Smoking Guru SMF Premier Member

    Yup 135 degrees and it will be perfect. [​IMG]
  18. scooper

    scooper Smoking Fanatic

  19. scooper

    scooper Smoking Fanatic

    Except perfect to me is around 125.  I like it to be moooooving when I eat it.  [​IMG]
  20. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    So how did it turn out?

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