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Prime rib for 20+ people need a couple questions answered

post #1 of 27
Thread Starter 
Ok I am doing a prime rib dinner tomorrow for 20+ people...How long does it normally take this cut to get to 140? I was talked into doing this so I am shooting in the wind on prime ribs them selves. Their are 2 chunks both weigh about 30 total so about 15lbs or so each. What kind of rub/seasoning have you all done on yours? Anyone use mad hunky on one ?

One more question I have never smoked potatoes but will tomorrow so am curious on how long a medium to large size baker potato takes to be done???

I can't believe I am doing 2 things I haven't done on a smoker for 20 people for the first time and to top it off it's all on a smoker I have never used either :faint:

thanks for any pointers you have !!!!!!!
post #2 of 27
I don't have any experience with prime rib so I can't really give you any advice there. I did do some smoked baked style potatoes a while back and they were ok but the outside of my potato's got pretty dry and tough. If I were to do it again I would smoke them for a while maybe 45 minutes to an hour then wrap them in foil and put some butter or bacon grease in the foil to finish them off so they don't get soo dry.
post #3 of 27
Thread Starter 
good advice I was wondering about that...I don't like tough potato skins that's for sure....does the smoke flavor come through on them and how long at those temps (225-235) do they take? I have always done mine in the oven at 350 I'm thinking 3-4 hours maybe 1 hour then wrap them up for 2-3
post #4 of 27
I'm planning on doing a Prime Rib for Mom this weekend, and I found this rub (haven't tried it yet, but it sounds really good):

Prime Rib Herb Paste


* 1 tablespoon chopped garlic
* 2 tablespoons chopped fresh basil
* 2 tablespoons chopped fresh oregano
* 2 tablespoons chopped fresh parsley
* 2 tablespoons chopped fresh rosemary
* 4 tablespoons olive oil
* 1-1/2 tablespoons Lawry's Seasoned Salt
* 1 tablespoon fresh ground black pepper

Combine all ingredients in a blender or food processor and blend until smooth and even. Spread evenly over the surface of the prime rib roast. Source
post #5 of 27
I can't remember how long I had them on the smoker. I was thinking around 2 hours but can't remember for sure.
post #6 of 27


Sorry I don't have any advice about the prime. I've never done one, but it is definitely on my list of things to try. I just had to give you some points.giffor taking up the challenge.

Good Luck!
post #7 of 27
I've never smoker a full prime rib, but I smoke 3" rib eye steaks that weight about 2 pounds each, smoking at temps between 210°-220° it takes about 1 1/2 hour to reach 135°.

I have found the low temps doesn't dry out the steak like when I smoked them at 250°.

I haven't smoked taters either, but I've smoked the local sweet taters and what their telling ya is right on, I rub with olive oil and smoke nekkid for about 1 1/2 hour and then wrap in foil, mine usually take between 3 1/2-4 hours, but I can't say I can taste any smoke flavor, maybe that is just me, I do it mostly to keep from heating up the house.

post #8 of 27
I haven't smoked potatoes yet, either, but I do know that they should reach 210* to be done (source). So, 3-4 hours doesn't seem like a stretch to me.
post #9 of 27
Now I have smoked a whole prime rib about 18lbs or so. Now for the rub all I used was salt, pepper, and good garlic fresh cloves would be nice and maybe some rosemary if that's on your list of have and wants. Then I smoke them at 230-245 or so for what I think was 3-4 hours atill I take mine to 135 but maybe you will want 140ish for you will have some med rare on the ends to rare in the middle. For woods I personally like some apple or maybe alder is light and a good smoke flavor. For your potatos I like to do them for the whole time with the rib roast is in and without foil for the first couple of hours and then foil them. They will get some smokey flavor that way and oif you need you can finish in the mircowave if needed but you shouldn't need it. I hope everything goes weel and I'm sure you don'y need to be told Qview please. right.....
post #10 of 27
First of all, Good luck. PDT_Armataz_01_34.gif This is a link to a previous Prime Rib smoke. Hopefully it helps.
post #11 of 27
Thread Starter 
thanks for all the info people !!!!!!!!

I did do a quick search and found the same thing...never thought of checking temps on a potato...lolgreat info mballi...........but then again your always full of good info PDT_Armataz_01_37.giflinky no worky
post #12 of 27
It always works when you don't forget to add it. Doh!!

post #13 of 27
haha...I know, right? smile.gif

A Prime Rib really doesn't need anything, but I'm gonna try that herb paste this weekend, and I'll let you guys know how it turns out.
post #14 of 27
I've done several Prime Ribs on my smoker (BGE) - if this helps any...

I usually fire my pit (BGE) up to 500. I rub the roast with olive oil and then coat with kosher salt, fresh coarse cracked black pepper and rosemary. Into the BGE is goes and I shut down the dampers and allow the pit to come down to 325. The time spent coming down to 325 makes for a nice crust. From then on I hold at 325 till I hit 135 then pull it, cover with foil and several clean dish towels while I finish off the sides. I will typically open the dampers on the BGE up when I pull the roast so that it can come back up to around 450 - 500. When the roast is sliced it has usually coasted up to 140 which is a nice medium rare / medium. Someone always wants it a little more done, and since I've let my BGE come back up to grilling temps, I can easily and quickly cook their's to order. When I fix a roast it's usually about 16-18 lbs, bones cut off by butcher. Some people will leave fat cap on, others wont. Personally, I have it cut off because I find that it doesnt add that much to the meat. just MHO.

Hope this helps!! Good luck!!

post #15 of 27
I have to agree here, I have done a couple PR's but they were only 6lbers and they still took me about 3 hrs to get to 139*, 140*...

I would allow at least 4 hrs and if you get done early they really do keep foiled and toweled/coolered almost the same way BUTTS do. But again, I'd say at least 4 hrs of actual cook time...
post #16 of 27
I have used a rub paste, on prime rib, close to the one posted by mythmaster. The only difference is the 1 I use has Kosher salt instead of the season salt.
I have only used it in the oven and on indirect on the Weber kettle, never smoked, and it is outstanding, great value and makes an awesome crust. I usually wrap it in cheese cloth when cooking to keep all the fresh herbs from falling off.
post #17 of 27
Great idea with the cheese cloth.

Personally I wouldn't over season a pime rib. It is a cut of meat with a ton of flavor. I think with a PR, simple would be better, maybe some kosher salt or sea salt, rosemary and garlic.

Prime rib can take on a lot of smoke too. So depending on how much smoke you (and your guests) like, oyou may want to use the fruitwood or go easy on the mesquite. (not sure what you smoke with)

For the pots, Wrap em in bacon! smoke em up! ohhh yah!

Don't forget the QView!
post #18 of 27
Thread Starter 
Here are the pics from todays smoke...I made some fatties last night with some breakfast things...Needed something for lunch, I also made some stuffed bell peppers that I didn't seem to get any pics of and also the english bangers as well...Lunch was a big hit tho and so was the prime rib...A lot of business owners were at the advisory board meeting tonight and asked for my info for their functions...So that made me feel good. I rub the rib with lantana of texas seasoning and that was it, smoked with mesquite charcoal and chunks. Temps stayed even and it went pretty smooth. One of the 15lbers was finished 3 hours before the meeting and the other 15lber was done just in the nick of time. Crazy how 2 of the same cuts and size can finish so different in times. Cooked both to 140 and pulled....I would highly recommend the lantana seasoning for prime rib, not over powering but a excellent compliment to it....Thanks for all the pointers for this endeavour :thumb:
sorry no pics of the finished products as I was bussy getting people their food :noidea:
the fattie

the Prime

post #19 of 27
It all looks awesome! Congrats and thanks for the tip about lantana of texas -- I'll have to check that out.

post #20 of 27
Great job GOT14U !!!
You did really good under pressure !!----->>points.gif

Please next time you're too busy for the most important picture of the whole smoke---The last pic with the juicy slice laying next to the whole hunk of meat, give somebody else, who isn't doing anything, the camera!

It's like a movie with no ending.rolleyes.gif

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