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Prime rib help, time?

post #1 of 10
Thread Starter 
I know there has been a few threads on this. I can't seem to find a definite answer.

I plan to smoke a 18 pound 7 bone Prime rib at 225 degrees and then crisp up the outside in the oven.

CAn anyone tell me how long it should take to smoke at 225 for 18 pounds to get the middle to medium rare?

I've read 30 minutes a pound to 1 hour a pound, so i'm just confused.
post #2 of 10
i would not worry so much about the time but rather the temp, go for 125 to 130 then pull it
post #3 of 10
I don't think I've done one over about 8-10 lbs but everyone I've done at 225 has been between 50 and 60 minutes per lb to get them to 136-140
post #4 of 10
yup......too many varibles.
post #5 of 10
Now there are alot of varibles to deal with like the outside temp and the winds to the type of smoker and a few other things. But I would smoke it at about 230-250 and take it to about 135-140 or so for rare and medium on the ends. Now as far as time I have only done a couple but they came out great and mealt in your mouth and they took about 50-60 minutes or so the get to temp. So we smoke by temp not time and you always want to remember to let the meat (all meat) rest atleast 30 minutes then you can chow. Oh yea and don't forget the Qview.
post #6 of 10
Thread Starter 
i know the temp is the key, but i want to be able to time it so that its ready about 1 hour before dinner. I don';t want it to be ready too early and have it sit nor have it ready late...

i am smoking using a MES, i'm in los angeles so the temp is around 70. Just looking for a guestimate...
post #7 of 10
Should take around 4-5 hours. If it gets done earlier than you want it too just wrap it in foil and some towels and put it in a cooler, it will stay warm for at least a couple of hours.
post #8 of 10
I completely understand your dilemma, I am cooking a $160 New York Strip Loin, and the dinner is a course by course meal, fortunately or not so fortunate, the dinner is at my sister's 70 miles away, so the MES isn't getting used. But even if I was at home I am not sure I would trust my $160 of meat to a first time experience with that meat on the MES. I would have to practice a couple of times with some smaller cuts to of New York Strip Loin to know exactly how they cook. I did the after Thanksgiving 28lb brined and weighed in at 32lb post thanksgiving turkey, and I have smoked 3 or 4 turkey's, and cooked on my Weber kettle another 5 or 6, and that turkey turned out to be the bird from hell. I eventually got it done, and it was sure tasty, but a crowd wasn't waiting to eat either so there was no pressure.

One recommendation is give yourself at least a 2 hour window, and have some nice hors d'oeuvres, ready in case. If your window starts to close, pull the meat and stick in oven to finish off.
post #9 of 10
Thread Starter 
from what i calculated for the roast at 225 temp and bring to medium rare, 125 and pull, it should take around 5-6 hours... that's what i'm gonna use as a gauge...

I can't really use 50 minutes a pound since it isnt a direct pound to minutes correlation( the meat is long, not a ball)
post #10 of 10
That is going to be great. 17 lb that is a sight to behold.
Good luck and enjoy.
I did a 12 lb loin roast in the UDS @ 250 took 5 hrs to hit internal of 135
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