or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › first prime rib cook coming up on 7-2
New Posts  All Forums:Forum Nav:

first prime rib cook coming up on 7-2

post #1 of 15
Thread Starter 
Picked up this superior Ch rib eye angus PR roast. 14.5#..
Going to smoke it on the 2nd for several guests. Needless to say, im more than slightly nervous, as this cost a bundle. icon_eek.gif.



My game plan is to smoke low and slow at 220-240 ish till a IT of 135, then cover and rest. Shooting for a IT of 140-145*. Am i pulling it too soon?

Im planning on a simple SPOG rub.

So if my pit is 220-240, how long am i looking until I get to my target temp?
Can i pull sooner, if my temp hits my "zone"? Foil, towel, cooler, for how long?
post #2 of 15

I just did a small PR on the Rotisserie I went to 138 and it carried over to 140.

http://www.smokingmeatforums.com/t/248485/prime-rib-with-a-spin#post_1580538

 

Richie

post #3 of 15

140-145 is medium.

Do you want it that done.

The pieces on the ends will be med/well done.

If the roast is a little too rare, you can always slice off a piece & put it on a grill for a minute or two to get it a little more done.

In a 350 degree oven will work too.

Don't forget to catch the juices for an Au Jus.

 

Al

post #4 of 15
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

140-145 is medium.
Do you want it that done.
The pieces on the ends will be med/well done.
If the roast is a little too rare, you can always slice off a piece & put it on a grill for a minute or two to get it a little more done.
In a 350 degree oven will work too.
Don't forget to catch the juices for an Au Jus.

Al

Definitely want med rare. I'll pull it at 130*. Any hints on how long this might take if smoked around 220-240* ?
post #5 of 15
Quote:
Originally Posted by mowin View Post


Definitely want med rare. I'll pull it at 130*. Any hints on how long this might take if smoked around 220-240* ?

 

This is just a guess, but I would think your looking at somewhere around 3 to 4 hours.

 

Al

post #6 of 15

M, Hit the search bar above for some great tips on PR, Good luck !

post #7 of 15
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post

M, Hit the search bar above for some great tips on PR, Good luck !

Trust me, I've about wore that function out
Lol
post #8 of 15
Quote:
Originally Posted by mowin View Post

Picked up this superior Ch rib eye angus PR roast. 14.5#..
Going to smoke it on the 2nd for several guests. Needless to say, im more than slightly nervous, as this cost a bundle. icon_eek.gif.



My game plan is to smoke low and slow at 220-240 ish till a IT of 135, then cover and rest. Shooting for a IT of 140-145*. Am i pulling it too soon?

Im planning on a simple SPOG rub.

So if my pit is 220-240, how long am i looking until I get to my target temp?
Can i pull sooner, if my temp hits my "zone"? Foil, towel, cooler, for how long?

 

Prime Rib is the Easiest Smoke I ever do, with the Biggest Reward.

 

Here's a Couple Links---One in a Pan & One Not (Step by Step):

 

Smoked Prime Rib (47th Anniversary Dinner)

 

Smoked Prime Rib (My Best Ever)    

 

BTW: We've had them anywhere between 135° and 144°. I like them all, but our favorite is 142°IT.

 

 

Bear

post #9 of 15
You'll be fine,I like Al's advice under is better then over as you may have leftovers that you can hit with Cajun spice and grill or sear next meal.
post #10 of 15
Quote:
Originally Posted by SmokinAl View Post
 

140-145 is medium.

Do you want it that done.

The pieces on the ends will be med/well done.

If the roast is a little too rare, you can always slice off a piece & put it on a grill for a minute or two to get it a little more done.

In a 350 degree oven will work too.

Don't forget to catch the juices for an Au Jus.

 

Al


Thought I should mention:

If he uses 220° to 240° smoker temp like he's planning, there will be no Med/Well Ends---The whole roast will be the same beautiful Pink, from Bark to Bark.

 

And if he uses 220° Smoker Temp, there won't be any Au Jus. All the Juices will stay inside the roast.

 

Bear

post #11 of 15
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post


Thought I should mention:
If he uses 220° to 240° smoker temp like he's planning, there will be no Med/Well Ends---The whole roast will be the same beautiful Pink, from Bark to Bark.

And if he uses 220° Smoker Temp, there won't be any Au Jus. All the Juices will stay inside the roast.

Bear

Thanks for that tip, bear.. My wife likes her stuff , well, over cooked. Lol. I was planning to toss her slab on the gas grill for a few if the ends wernt to her liking. Wasnt planning on using a pan for this cook, so not worried about the jus.
post #12 of 15
Quote:
Originally Posted by mowin View Post


Thanks for that tip, bear.. My wife likes her stuff , well, over cooked. Lol. I was planning to toss her slab on the gas grill for a few if the ends wernt to her liking. Wasnt planning on using a pan for this cook, so not worried about the jus.


I understand entirely.

The only way you can get the ends more done than the middle, while smoking would be to use a higher smoker temp, like maybe 275° or more. Then the ends would be done more, and so would the perimeter of the whole roast.

Below is a list of all of my Step by Step Prime Ribs.

You can look at each one, and look at the Temp I pulled it (in the smoking schedule), and then look at the pics below that to see the interior color.

Mine are all Smoked at between 220° and 240° smoker temp, and were all taken to between 137° and 144° IT.

Like I said earlier, they were all awesome, but Mrs Bear & I agree that our favorite IT is 142° (Pink from Bark to Bark, but not chewy like Raw Meat).

 

Smoked Prime Rib (47th Anniversary Dinner)

 

Smoked Prime Rib (My Best Ever)    
 
 
 
 
 

Edited by Bearcarver - 7/1/16 at 1:49pm
post #13 of 15
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post


I understand entirely.
The only way you can get the ends more done than the middle, while smoking would be to use a higher smoker temp, like maybe 275° or more. Then the ends would be done more, and so would the perimeter of the whole roast.
Below is a list of all of my Step by Step Prime Ribs.
You can look at each one, and look at the Temp I pulled it (in the smoking schedule), and then look at the pics below that to see the interior color.
Mine are all Smoked at between 220° and 240° smoker temp, and were all taken to between 137° and 144° IT.
Like I said earlier, they were all awesome, but Mrs Bear & I agree that our favorite IT is 142° (Pink from Bark to Bark, but not chewy like Raw Meat).

Smoked Prime Rib (47th Anniversary Dinner)





Smoked Prime Rib (My Best Ever)    
 
Smoked Prime Rib (In a Pan)

 
Smoked Prime Rib (Another One)

 
Smoked Prime Rib (Great Stuff)
 
Smoked Prime Rib
 
Smoked PRIME RIB (Multiple Woods)   
 
Smoked Prime Rib (Panned)  
 
Smoked Prime Rib (Panned #3) 
 
 
Bear
 

Bear, I've been through each of those links. There's not one that i wouldn't be proud of. If mine comes out anywhere near any of those, I'll be golden yahoo.gif
post #14 of 15
Quote:
Originally Posted by mowin View Post


Bear, I've been through each of those links. There's not one that i wouldn't be proud of. If mine comes out anywhere near any of those, I'll be golden yahoo.gif


Prime Rib really is easy---Follow any one of my Step by Steps, and yours will be Perfect too!!

 

You can change things after you have one or more under your belt (Pun intended).PDT_Armataz_01_12.gif

 

Bear

post #15 of 15
Thread Starter 
Bear, this was the best PR ive ever had. Want to thank everyone for their help. I'll be posting pics of the cook soon.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › first prime rib cook coming up on 7-2