Prime Rib questions

squeezy

Master of the Pit

Original poster

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Jul 17, 2005

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13

Woodstock, Ontario, Canada

• Apr 6, 2007

• #1

I'm going to do a 6 lb. prime rib tomorrow (Saturday) on my Brinkman and want to do it rare, so have decided to go with the 325ºF temp rather than the 225º slow cook in order to have it rare as per jminion's suggestion in his response to " Standing rib roast"

Using a dry rub only overnight.

Weather is cold and miserable, but I'm commited .... ;o)

There will be pics ...

At this temp. how long do you think it will take to get to 140º internal????

Also would a spray of apple juice or beer be beneficial?????

I appreciate any and all advice on this as I don't want to mess it up!

Happy Easter everyone!

Squeezy

 

tonto1117

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Jan 25, 2007

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ADA, MI

• Apr 6, 2007

• #2

I did a 5lber a while back at 225* and it took about 3-4 hours, I also pulled it at 130*. Prime Rib is safe to eat once it reaches 125*. So at 325* I would guess about 2-3 hours.

The spray sounds good, just remember to let it rest for at least 20min.

Good luck and remember we love pics!!!

 

squeezy

Master of the Pit

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Jul 17, 2005

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Woodstock, Ontario, Canada

• Apr 6, 2007

• #3

Thanks for your input .... so do you think slow would be better, if so, why do you think it would be?

 

tonto1117

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Jan 25, 2007

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ADA, MI

• Apr 6, 2007

• #4

I did it at 225*-250* so it would pick up a good smokey flavor. I think either way would be fine, I just thought the longer it's in the smoke, the more smokey flavor.

 

oar

Fire Starter

Mar 26, 2006

48

10

Orchard Park, NY

• Apr 6, 2007

• #5

This sounds real good.

I did a prime rib for this past new years, it was my first one. So, I got some advice and the advice was weight + temp (of the oven) = time. Bottom line, a 10 lb prime rib was ruined, well ruined in my book cause I LIKE it rare. The others on the side of more well done were happy. So, my suggestion is watch the temp of the meat and get it outta there at 120 to 125, no questions asked.

Good luck cant wait to see the pics.

Matt

 

squeezy

Master of the Pit

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Jul 17, 2005

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Woodstock, Ontario, Canada

• Apr 6, 2007

• #6

Perhaps I'll split the difference and go with 250º to 275º for the smoker
and I'll amke sure I take her off at 120º internal.
For sure, I will ponder and likely decide tomorrow .....

Thankyou friends for all your help ... nothing like tapping into someone elses experience.

As I learned in pilot training;

Learn from the mistakes of others ... you'll not live long enough to make them all yourself!

Happy Easter to you and your love ones!