Prime rib roast question..

Discussion in 'Beef' started by tdbohannon, Dec 24, 2007.

  1. Smoking my first prime rib roast tomorrow and don't want to screw it up...

    It's 7.9#. We are leaving for a one hour chruch service at 5p and I want to pull it at 4:30 and finish it in the oven when we return from church. My questions are....

    Assuming I keep steady at 275, how early should I target to start:

    what temp should I target to pull it at:

    what temp should I finish in the oven at for how long:

    Thanks in advance for any help. I'll post after the fact to let you know how it turns out.

    EDIT Adding qview, so we'll see how it looks..
     
  2. low&slow

    low&slow Smoking Fanatic OTBS Member

    Hey there neighbor. Where bouts in Arlington are you? I'm at I30 & Fielder. Nice to see another Arlinian here. Everytime Ive done a roast I smoke it at 225 until it reaches about 190-195 for pulling, or around 170 for slicing. Dont go by time, go by internal temp. Use a thermo. Ive also tried the SmokyOkie brisket method on a roast, that was real good too.
     
  3. I'm off of Barden just south of 20. I was out yesterday trying to find some cherry or apple wood. Where do you get yours from?

    It's cccooolllddd outside right now (for TX), but it's going to warm up nicely. If I cook it through till about 150 and leave it wrapped in foil in an ice chest for an hour and a half to keep warm, how much could I expect the internal temp to rise during that time? I don't want it overdone, but no-one here likes it bloody either.
     
  4. getting ready to go in smoker....






    In at 9:10 am..
     
  5. smoker temps holding steady in the 225 range..
     
  6. desertlites

    desertlites Master of the Pit OTBS Member

    welcome TB-looking good-as far as wood,sportsman warehouse-$1.99 a bag here for apple-cherry-hickory,have all the misquite i need on the back 40 here
     

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