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Prime rib cooking time?

post #1 of 11
Thread Starter 

Hey guys-

 

I'm about to start on the infamous Bearcarver recipe (YUM) but with a much larger piece of meat.

 

Of course I'll be cooking to an internal temperature, but just for estimating purposes, if his 5 lb prime rib took 5-1/2 hours, about what do you think an 8-1/2 pounder would take?

post #2 of 11

Around 8-9 hrs, maybe more depending on various factors such as cooking temp, outside temp...

post #3 of 11

What about the 4 hour limit and the danger zone if were cooking for several hours to 130 or 135?

post #4 of 11

That could be an issue.

 

You could always cut the roast in half, that way you have two 4lb pieces. Should cook quicker. Another benefit of that is that you would get twice as many end cuts for those who prefer them.

post #5 of 11
Quote:
Originally Posted by Rangecop View Post

What about the 4 hour limit and the danger zone if were cooking for several hours to 130 or 135?



Its not an issue IF the meat has not been peirced.  The inside of the meat is "almost" sterile.  Its the outside that is loaded with the "bugs".

post #6 of 11

To this question, I'm smoking (2) 10 lbs on my MES tomorrow.  We want to eat at 1pm, so I reckon I'll fire up the smoker about 4am to give time for rest, au jus, etc?

 

Any suggestions?

post #7 of 11

Don't inject, and don't probe the roast with anything, like a temp probe for the first two hours at 230˚, and you don't have to worry about the danger zone.

After that sterilize your meat probe & insert it into the center of your roast.

 

Bear

post #8 of 11
Quote:
Originally Posted by Light-It-Up View Post

Hey guys-

 

I'm about to start on the infamous Bearcarver recipe (YUM) but with a much larger piece of meat.

 

Of course I'll be cooking to an internal temperature, but just for estimating purposes, if his 5 lb prime rib took 5-1/2 hours, about what do you think an 8-1/2 pounder would take?

 

Bearcarver's Prime Rib took 4 hours to get to pulling temp (11:30 to 3:30).

 

Time before that was pre-heating, and time after was holding until Supper Time.

 

Bear
 

post #9 of 11
Quote:
Originally Posted by Bearcarver View Post

Don't inject, and don't probe the roast with anything, like a temp probe for the first two hours at 230˚, and you don't have to worry about the danger zone.

After that sterilize your meat probe & insert it into the center of your roast.

 

Bear



Exactly then then meat falls into the Intact Muscle Rule which says that only the outer .5" need reach 140 in under 4 hours. Personally I have never had one take an hour per pound I find it more like around 40 minutes per pound to get to rare which is where I usually pull them off the smoker

post #10 of 11
Thread Starter 

Is there a better chance of the meat drying out if a cut it into two 4lb pieces?

post #11 of 11

As short a smoke as it is it should not dry out

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