Prime Rib smoke in 106 degree heat question (w/ photo)

Discussion in 'Beef' started by jeeplj, Aug 10, 2011.

  1. jeeplj

    jeeplj Fire Starter

    I put a 8 lb prime rib on at 11:45 am today. It's suspose to be 106 degrees outside today.

    My questions are:
    1. Will my BBQ guru have any issue holding the temp at 225? Right now it holding about 210 at the meat and the WSM guage at the top is approching 300. Also. I have it on the lower rack and I did not start with hot water. (I was in a hurry to get the meat on and get back to work)
    2. Also I set the meat out at 8 am to bring up the temp some. I think I am looking at about 45 minutes per pound. Does that sound right? Just trying to decide when to skip out of work and go home.
  2. flash

    flash Smoking Guru OTBS Member

    It does seem at times that meats get done quicker when it is so hot out, but as long as you have a digital temp gauge taking the internal temp, you should be fine.

     As to water, I never use hot water to start. Cool to luke warm at best.


    Rare  125° - 130°
    Medium-rare  135° - 140°
    Medium  145° - 150°
    Medium-well  155° - 160°
    Well done  165° and above

  3. jeeplj

    jeeplj Fire Starter

    I just check it and almost had a heart attack 2rs 45 min and at 123*. Wow  that was super fast. pulling it in just a few degrees and putting it in the cooler until tonight. I think it will keep temp for 4-1/2 hours.I am aiming for 135* for the max temp.
  4. venture

    venture Smoking Guru OTBS Member

    Ambients will change how your smoker cooks, but unless high altitudes are involved, there will be little difference in how your meat cooks.

    Cook to internal temperature, not to ambients or time.

    Good luck and good smoking.
  5. raptor700

    raptor700 Master of the Pit OTBS Member

    I know I'm late on this one but I like to use the (hold) feature on the Guru.

    That way it will hold your meat at the desired temp until you return.

    Sounds like it's gonna turn out great.

    Bring on the Qview [​IMG]
  6. smokinal

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

    How did it turn out?
  7. jeeplj

    jeeplj Fire Starter

    The meat ended up sitting in the cooler for almost 5 hours. I don't think the temp got much above 135*. It was really good. I was pleasantly surprise on how it turned out after sitting. I like my beef a little more rare.

    Last edited: Aug 11, 2011
  8. jeeplj

    jeeplj Fire Starter

  9. roller

    roller Smoking Guru SMF Premier Member

    very nice perfect color....
    Last edited: Aug 11, 2011
  10. jeeplj

    jeeplj Fire Starter

    SmokinAl, thanks for your help on the guru, I really like it. And I followed your method with the onions and stuff in the roasting pan. For now on I plan to smoke my prime rib this way.
  11. africanmeat

    africanmeat Master of the Pit OTBS Member

    Yummy i love it bloody[​IMG]
  12. smokinal

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

    YW. I'm glad it turned out well for you.

    Your prime rib looks delicious!

    I'm glad I could help out.
  13. meateater

    meateater Smoking Guru SMF Premier Member

    That looks great, nice job. [​IMG]

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