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Prime rib question

post #1 of 16
Thread Starter 
First time doing a whole prime rib. Got a 5lb, bone in piece of heaven that I'm going to throw on the smoker tomorrow. Question is, roughly how long would this take to cook. I know all about cooking to temp and what not, I just need a rough estimate to know when to start it.

Thanks much.

post #2 of 16
What temperature are you smoking it at?
I will ballpark a guess of 8 hours (bone-in, it may be sooner)..... Start it 11 to 12 hours ahead of time; it will take the pressure off of thinking "Will it be ready in time" and it will be easy to foil with juices and keep warm till dinner time.
As usual, take some pics to post; otherwise we will wonder "Did it really happen?"
post #3 of 16
Thread Starter 
Figured I'd cook it at about 250. And cook to about 130-135.
post #4 of 16
Here is how I smoke prime rib and what I based my time guess on for (boneless) prime rib -
170º for 1 hour.
180º for 1 hour
190º for 1 hour
200º for 1-2 hours or until desired wellness
150º internal is a nice medium rare

Don't forget to serve on the side -

Jeez I need to make this again, talking about it is making me hungry !!!
post #5 of 16
Thread Starter 
Thanks Mossy, I need to check my grocery store and see if they sell that Au Jus sauce. Looks fantastic.
post #6 of 16
rob989- just get a fat seperater and make it out of fat from prime rib-same thing for brisket,chicken fat etc.Easy way to do it is pour it in glass measuring cup and skim off fat and just use the juice.Put juice and a little fat in skillet add flour-this is a rue-and add liquidss(something like water from mashed potatoes) and heat until thickens-season to taste.I pull at 125 let rest for 15-20 minutes and internal by then is 140- i like it more rare personaly, different strokes...
post #7 of 16
I'd give it a good rub down with some evoo and lightly season. Your temps are right on, smoke at 250 and pull at 133. Make sure to rest it for at least 45min. 5hrs cook time sounds about right.

Not crazy about hickory on a beef roast, I use apple or cherry mixed with some mesquite. That will be one beautiful hunk of meat icon_smile.gif.
post #8 of 16
Hey Marty, I use Johnny's french dip too, it just don't get no better than that. icon_wink.gif I like the meat med rare too but I have to take it off at 135 and rest it for half hr, if I go past 135 it always ends up medium, I do cook it with the bone on, any ideas for me. I do cook at 225 the whole time icon_question.gif
post #9 of 16
Thread Starter 
Awesome, thanks guys. And thanks for the Au Jus recipe, I'll have the wifey make it, she's french so she does the sauce thing pretty well. LOL

I have hickory and alder, might do a little mix, not sure. I've done some thick ribeyes with the hickory and loved it. I'll let you guys know how it turned out tomorrow, hopefully get some pics too.
post #10 of 16
I'm a newbie, so when your cooking the prime rib, do you use smoke the whole time????
post #11 of 16
Thread Starter 
I did, it turned out fantastic. Slathered it with EVOO, and seasoned with Montreal steak seasoning. I got NO juice from it though so unfortunately there was no Au Jus.

My only recommendation is, buy a bigger roast. I cooked to 133 exactly, pulled and let it set for a good hour. 2 slices were perfect, the rest was just a little over done for my taste. Smoke flavor was fantastic and the meat was nice and moist.

I tried to get some pics but my phone had other plans.
post #12 of 16
I keep a log of everything i cook- since i cook in 7-10 comps a year.Christmas this year i did 8 pound prime rib at 325 degree-took 13 minutes a pound- used two 2x3 inch chunks red oak and it was smokey but not overpowereing- nice smoke ring-everybody liked.Three years ago smoked prime rib at 225 for roughly 30 minutes per pound -i pull my prime rib at 125- and used 4 chunks of wood and it was smokier but not bitter-still excellent-lot more time.I prefer to grill-smoke at 325 with lighter woods-or less wood if using oak or hickory.Put a digital thermometer in middle of prime rib and one on grate.Many people finish prime rib in oven at high heat to give it a crust.Good luck.
post #13 of 16
I had similiar experience when i pulled at 125 and planned on 20 minute rest for meat but the potatoes etc took 1 hour longer and under a foil tent loosely the final temp ended up 145- i only foil 20 minutes if i can.Nice job-i like the 8-9 pounders-little more juice but it aint cheap.
post #14 of 16
Wouldn't hurt to have a nice horseradish sauce on the side, either.
post #15 of 16
Thread Starter 
Yep, I've done nice, thick ribeyes before and I always did them at the 300 to 325 range and their great, I usually only let them rest 10 to 15 minutes too. Your definately right, the grill/smoke method is much better. Next time that's what I'll do, that and a bigger hunk o meat. Course again, your right, stuff isn't cheap by any means, $6.99 a lb here, sometimes on sale for $5.99 lb.
post #16 of 16
Yeah buddy-did one with horseradish and cream this year-excellent.
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