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

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jeeplj

jeeplj

Fire Starter
Original poster
Dec 22, 2009
54
10
Lewisville, TX
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.
 
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.

Beef

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




 
 
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.
 
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.
 
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 
biggrin.gif
 
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.

7a7c2c96_111.jpg
 
Last edited:
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.
 
JeepLJ said:
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.
Click to expand...


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

Your prime rib looks delicious!

I'm glad I could help out.
 
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