12 lb Prime Rib on Smoker - 6 hours sound about right?

[dman9969]

I hope you guys / gals are having a good holiday.

I had a question for you.  I did a PR a few years back and it turned out well.

I picked up a 12 lb prime rib this year and have been looking on the forum and most people are saying you can't judge the time / lb on prime rib.

Would 6 hours be a decent estimate for a 12 lb prime rib at 225 degrees on a masterbuilt 40 electric smoker.

I'm trying to figure out what time to put it on so we can eat at 5PM.

Will be smoking with AMPS - haven't decided which flavor to use yet.  

Here is a link to my one I did a few years back.   

http://www.smokingmeatforums.com/t/128523/prime-rib-when-do-i-put-them-pan-under

Pics are about 1/2 way down.

Another question - can I just use a blow torch after it's done to get the crust?

Thanks in advance!

 

[Bearcarver]

 
I hope you guys / gals are having a good holiday.

I had a question for you.  I did a PR a few years back and it turned out well.

I picked up a 12 lb prime rib this year and have been looking on the forum and most people are saying you can't judge the time / lb on prime rib.

Would 6 hours be a decent estimate for a 12 lb prime rib at 225 degrees on a masterbuilt 40 electric smoker.

I'm trying to figure out what time to put it on so we can eat at 5PM.

Will be smoking with AMPS - haven't decided which flavor to use yet.  

Here is a link to my one I did a few years back.   

http://www.smokingmeatforums.com/t/128523/prime-rib-when-do-i-put-them-pan-under

Pics are about 1/2 way down.

Another question - can I just use a blow torch after it's done to get the crust?

Thanks in advance!

I would start it at Noon. 

At 225° smoker temp it should be around 135° to 138° by no later than 5 PM.

If it's where you want it a little sooner, with an MES you can kill the heat, and open the door until the heat gets down to 140° to get it to stop cooking.

Bear

 

[dman9969]

Thanks Bear - thoughts on the blow torch idea to get the crust?

 

[SmokinAl]

A blow torch will definitely work.

Al

 

[dman9969]

Thanks Al

 

[Bearcarver]

 
Thanks Bear - thoughts on the blow torch idea to get the crust?

I would guess if you want more Bark, a torch could do it, but what is causing not having any bark without torching.

Water in the Pan?

Water cooking under the roast?

Mine always have enough bark for us after smoking, but I never have any kind of liquid in my MES with my Prime Ribs.

Here's some pics. The Pics were to show the internal portions, but some of the pics show the bark that's there too:

http://www.smokingmeatforums.com/t/138992/prime-rib-calendar-my-favorite-smokes

Bear

 

[forluvofsmoke]

dman9969, if you want good crust/bark on the rib roast, try cross-hatch scoring the fat-cap, rub, then rub on lots of AP flour over your dry rub. Do that and it won't matter what your rub is...you'll have a nicely caramelized, tasty crust. It should end up looking something like this, only better...this smoke is on now...pic taken with 110* I/T after 2-1/4hrs @ ~235*:

10.JPG

• forluvofsmoke
• Dec 24, 2016

I KNOW this crust will be great, and, the best part? It's EASY and requires no special gear...once it's in the smoker you just kick back and wait for it to cook.

Eric

 

[dman9969]

Thanks Bear. I will have it cooking on the rack, so youre prob right. I disnt know if it would crust up at 225, but that answers my question.

Thanks everyone and merry Christmas!

 

[dman9969]

Thanks Bear. I will have it cooking on the rack, so youre prob right. I disnt know if it would crust up at 225, but that answers my question.

Thanks everyone and merry Christmas!