10 pound prime rib smoke time?

[Pigfarmin101]

Hey all! Christmas Im gonna be smoking two ten pound prime ribs. How long do you think that’ll take? Also are the worth basting with butter or just let seasoning do it’s thing? Also should I sear it?

 

[gmc2003]

Bone-in or boneless?
Temp your cooking at?
Desired finished temp?

Searing is a personal preference. Personally I don't sear on large cuts. I have basted with butter before and didn't pick up on any noticeable differences.

Chris

 

[mr mac]

I smoke mine at 250° F and it typically takes it about three hours. That said, every hunk of dead critter is different. Allow three to four hours.

Cook To 120° or so and then stick them in a 500° oven or smoker to crust.

 

[Pigfarmin101]

Bone-in or boneless?
Temp your cooking at?
Desired finished temp?

Searing is a personal preference. Personally I don't sear on large cuts. I have basted with butter before and didn't pick up on any noticeable differences.

Chris

I have the bones attached but cut, so it’s tied. And I was wanting to have it completed finished at 130-135, so I was debating a sear at 500 degrees when it hits 120-125 internal

 

[mr mac]

I have the bones attached but cut, so it’s tied. And I was wanting to have it completed finished at 130-135, so I was debating a sear at 500 degrees when it hits 120-125 internal

You're right on it. It should be quite good!

 

[gmc2003]

I have the bones attached but cut, so it’s tied. And I was wanting to have it completed finished at 130-135, so I was debating a sear at 500 degrees when it hits 120-125 internal

At 250* you're probably looking at 30 min/lb. You'll want to pull it when you get about 10* from your desired temp if your not going to sear it in the oven. Carry-over cooking will bring it up 10*. If you're searing in the oven then you may want to pull it 15* before your desired temp,

Chris

 

[Pigfarmin101]

At 250* you're probably looking at 30 min/lb. You'll want to pull it when you get about 10* from your desired temp if your not going to sear it in the oven. Carry-over cooking will bring it up 10*. If you're searing in the oven then you may want to pull it 15* before your desired temp,

Chris

Awesome, thanks Chris!

 

[gmc2003]

Make sure you have a good meat thermometer.

Chris

 

[Pigfarmin101]

Make sure you have a good meat thermometer.

Chris

Yep! Thermoworks smoke!

 

[Pigfarmin101]

Bone-in or boneless?
Temp your cooking at?
Desired finished temp?

Searing is a personal preference. Personally I don't sear on large cuts. I have basted with butter before and didn't pick up on any noticeable differences.

Chris

Bones are tied on, think I’m gonna do 250, and finish temp probably 130-135. Thanks for the info on the butter too. I was kinda thinking that it may not be worth it. Prime rib is kind of a self buttering cut