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Prime Rib Roast what temp??

post #1 of 18
Thread Starter 
Making 2 7lb each prime rib roasts tomorrow. Total of nearly 15 lbs. Putting them on my snp
I want them to be rare to medium leaning towards the rare side. Want the blood juice on the plate when serving which is how most people who will be here like it.
Going to keep snp temp around 225 to 240. What temp am I looking for in the prime rib to get the doneness I am looking for?
Any other suggestions welcome. Also I am making dutch's beans and fresh sweet corn to go along. Any other side dish suggestions appreciated.
Thanks all!!
post #2 of 18

Am envious

That sounds fabulous ! When I get a loan from the bank to get them I smoke with hickory and pecan, 50/50 ratio at 235-250F until 135 on the nose is reached. Pull and foil tent the serving platter for a full 30mins or so.
The smaller ends are more toward med and the center is a succulent gorgeous red with fabulous au jus for a fabulous horseradish sauce.

I enjoy smoked asparagus with a tangy hollandaise and a baked potato.

Send an invitation for any leftovers,

post #3 of 18
I usually take mine to about 125-128 and then tent with foil. Carryover cooking will take it to about 130-135 which is perfect for med/rarish prime rib.
post #4 of 18
Personally I take them to 138-140 then tent foil for at least 20 minutes and they are still rare
post #5 of 18
Thread Starter 
Thanks for the advice. Beleive it or not we got the prime rib at $4.99 lb. biggrin.gif My wife is a Pepperidge Farm distributor so she has all the connections in the business. She sells bulk stuffing to all the meat depts in the grocery stores. Besides her regular cookie and cracker shelf items.
So she knows all the butchers around the area very well. Pays to know someone.
This is a bone in prime rib but the butcher cut it so the bone can be very easily removed.
Don't happen to have the recipie for that horseradish sauce do you?
Thanks again for all the tips. Great message board I need to come here more often.
I will see if I can do some qview. My computer fu isn't the best icon_confused.gif
post #6 of 18
I have done a few whole rib roast and they are more than worth every penny. I would take them to (like piney said) about 138-142 and they will be nice and med rare on the ends and rare in the middle. Believe me thats where you want to take them. Make sure to put a pan with some onions and fresh garlic under them when their smoking. You want to keep the drippings for your au jue for dipping if their not juicy enough for someone. PDT_Armataz_01_34.gifPDT_Armataz_01_34.gif:PDT_Armataz _01_34:PDT_Armataz_01_34.gif please take a bunch of Qview.
post #7 of 18

Prime rib sauce recipe

I use Tones beef soup base diluted with water. ( you could use a beef bouillon or 2 but they have alot of sodium) I get the Tones at Sam's.

Bring to a simmer and add Worcestershire and ground black pepper and only a pinch of salt. Reduce down a bit then add prepared horse radish (usually found in a jar refrigerated at your larger grocery chains.)

When your roast has rested, add the accumulated juices to the mix stir throughly and serve immediately. No other cooking is needed.

Hope you enjoy,
post #8 of 18
Thread Starter 
Thanks for the horseradish recipe I will see if I can work it in.
As far as a pan to catch the drippings thats where Dutch's baked beans go. Right underneath the meat to catch all that goodness. biggrin.gif
I am smoking a pork roast right now to cut up into the beans as well.
On a two day cooking adventure.
I am guessing 15lbs of prime rib has got to be at least 12 hours on the smoker???
Thanks again guys!!
post #9 of 18

Only a guess

My guess is less than 6 hours at the temp you posted. It will get to 130F in about 51/2 hrs would be my exact guess. Keep a probe in it and monitor.
It will cook much faster than the butt.

The juices (in your situation) would be the ones from having it tented not from the smoker. It will release alot to be used in my posted recipe. If using a drip pan for it. You should separate the fat before adding to the mix. To do that it should be quick frozen so the fat comes to the top and you can separate it first. Use only the juices from the tented roast in that mix because you wont have time to freeze the drippings from your drip pan.

post #10 of 18
My last couple have taken between 45 minutes and an hour per lb. Since they are each 7 lbs figure about 6-7 hours. The times are figured on each piece not the total lbs
post #11 of 18
130 and foil with 3 -4 cups Tones beef base with some thinly sliced onions and some granulated garlic. Strain and remove any fat not wanted. What Piney said on times. If too rare you can always Mic them for a 20- 30 seconds or till you are satisfied, with some aujus on the plate to absorb some of the Mic action.
post #12 of 18
Thread Starter 
Roasts went on about 10:30 am about a hour ago. SNP currently running at 242 degrees and roast temp at 55 degrees. Long way to go yet. Just using Royal Oak lump for a heat source at the moment. Will throw on some hickory or oak a bit later.
Dutch's beans resting comfortably underneath the roast catching all the drippings.
Going to have to miss the horseradish sauce this time around. No Tomes at the local store and sams club is a hour round trip.
At what point do you crack your first beer?? biggrin.gif
post #13 of 18
first off that first beer shuda been already cracked!!! as far as the roast temp, i like mine a litle on the rare side, maybe call it med rare.. so i take mine to 130-135 and foil with drippings. wrap in towel and put in cooler and let rest. will turn out great every time. cant wait to see your pics...
post #14 of 18
Thread Starter 
Just to update. The prime rib roasts turned out fantastic as did the beans, and fresh sweet corn. Might just be my best smoke yet. I was complimented by everyone almost to the point of embarassment. icon_redface.gif

Now about qview. I took pictures of the entire preperation. The last pic I took was when the roasts were put on the smoker at 10:30 am. Dutch's beans were placed underneath. The smoker temp was good and stable at about 238 so I ran to the store to pick up a few things I needed.
While I was gone my daughter showed up and took the camera out to the lake for a boating party she was going on.
I didn't even realize the camera was gone untill the roasts came off the smoker and I wanted to take pics. mad.gif
I don't know that posting pics without the finished product is of interest to anyone.
I plan on doing another prime rib or two before the season runs out up here.

Thanks to everyone for the good advice.
post #15 of 18
Thread Starter 
Ah what the heck I will post what I got.

Ready for the rub...

All rubbed up and put in cooking bags to sit overnight in the fridge...

Pork roast I smoked on Saturday to cut up in Dutch's beans...

The beans with the smoked pork roast added....

My weapon of choice. The old style SNP..

And finally the roasts and beans on the SNP....

I only wish i had the camera when the roasts came off. My daughter will hear about that one for awhile. Her birthday is coming up so I know what I will get her. A camera of her own!!
post #16 of 18
Looks like a great start. To bad you or her didn't think of taking pictures with your cell phones. Already saved this link so I can do it up myself.
post #17 of 18
Man those look fantastic!!points.gif

Looks like an old GTO or something like that in the background. Chevelle? Help me out here.
post #18 of 18
Thread Starter 
Thanks! Turned out fantastic too.

The car in the background is a 1971 Monte Carlo SS 454 car. Been working on it the last 3 years. Nearing completion now. They only made 1919 SS 454 Monte's in 71 so it is a pretty rare beast.
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