15lb prime rib cook time?

[ELKHNTR]

Hey guys new to the forum! So I’m planning on doing a 15.6lb prime rib on my GMG Christmas Day, I spent hours upon hours reading BEAR’s posts and looking at his pictures lastnight. I plan to set my GMG at 220 degrees and keep it there until the IT is 135-137. Problem is the in-laws want to have dinner at 5:00. How long will it take to cook this thing at 220 coming straight from the fridge to the grill like BEAR does? Im
Guessing around 8 hours but I’m not sure and don’t want to be waaay off on time...thanks in advance

 

[gmc2003]

Here's one I did on my WSM. It may give you some idea.

Rib Roast: For mother-day

It all started out last year around Thanksgiving. The local grocer had bone-in rib roasts on sale for a tad under 5.00 dollars a pound. So I stocked up on three of them. Normally I don't like freezing raw meat for later usage but I couldn't resist these. Since the the wife had already cooked two...

www.smokingmeatforums.com

Chris

 

[S-met]

15lb can be tricky depending on its proportions. Can you post a pic and tell us how many bones?
How are you trimming in advance?
Are you going cradle and tie the roast?
Do you have a multi-probe thermometer?

 

[sawhorseray]

At 15.6lbs I'd imagine that's the full seven bone rack. Pulling at 136º the carry over during resting will get your prime a little more well done than I like mine, but that's just personal preference. That's a pretty big hunk of meat, hard to say if eight hours at 220º will get you where you want to be or be a bit too much time. Remember you'll want that roast to rest 20-30 minutes before you begin cutting into it. Some sides like baked taters can be kept warm in the oven until serving time, others can be whipped up while the roast is resting. That's a lot of darned pressure, in-laws and the wife expecting a certain kickoff time when something like a prime doesn't go by time, internal temp is the deciding factor. BTW ELKHNTR, welcome to SMF from Gilbert, AZ! RAY

 

[SecondHandSmoker]

Welcome to SMF.

Everyone above has you covered.

 

[texomakid]

Post pics when you're done. We love to see food! LOL

 

[ELKHNTR]

Wow, just woke up from night shift too see all the reply’s thanks guys!
Sorry should have mentioned this too, it’s boneless and no I didn’t plan on tying it up. It also doesn’t have a very thick fat cap. I’ll be using a four probe meat thermometer blue toothed to my phone. That’s the other kicker, I’ve got dinner for my family at gmas at 1:00 tomorrow. I like my meat more rare than most I was mainly going off what BEAR does.

 

[ELKHNTR]

Also I’m from NW oregon and it’s supposed to be mid to high thirties tomorrow. My presentation wasn’t the greatest I put everything on it while at work lastnight and didn’t have much room on our counter

 

[S-met]

1. I don't know the ins and outs for your smoker, so please take caution.
2. I've never done a boneless Prime- see #1.

3. I would strongly suggest a reverse sear technique (low and slow, rest tented for up to 2hrs then 10 min before serving place in oven @500°f for 7-12 min to crisp the outside and warmthe meat.)

4. Strictly guessing, I would plan 30-35min/lb or 8.5-9.5hrs @220 for cook time+ warm-up of 30-60 min? Approx 7-8.5 hrs + warmup. Possibly 8-12 hrs with potential issues below.
-Cold weather may increase the time.
-large piece of meat may increase the time.
-opening the lid will increase the time,wireless or probe style thermometer will help monitor temp without losing heat. If hand probe is only option, check after 5 hrs.

Tip place the thicker side towards the firebox (or hotter side of grill. UNLESS there's that one person who wants their meat well done, then skinny side fire..

 

[ELKHNTR]

1. I don't know the ins and outs for your smoker, so please take caution.
2. I've never done a boneless Prime- see #1.

3. I would strongly suggest a reverse sear technique (low and slow, rest tented for up to 2hrs then 10 min before serving place in oven @500°f for 7-12 min to crisp the outside and warmthe meat.)

4. Strictly guessing, I would plan 30-35min/lb or 8.5-9.5hrs @220 for cook time+ warm-up of 30-60 min? Approx 7-8.5 hrs + warmup. Possibly 8-12 hrs with potential issues below.
-Cold weather may increase the time.
-large piece of meat may increase the time.
-opening the lid will increase the time,wireless or probe style thermometer will help monitor temp without losing heat. If hand probe is only option, check after 5 hrs.

Tip place the thicker side towards the firebox (or hotter side of grill. UNLESS there's that one person who wants their meat well done, then skinny side fire..

Wow thanks for that! I’ll have a thermometer with two probes blue toothed to my phone since I’ll have to leave half way through. It’s also currently snowing. Thanks for the tip about the thicker side I didn’t think of that at all!

 

[Fishonshawn]

Cant help with how long itll take and I'm no expert but if you'd guess 8 hrs I say give yourself 10. Even if it's done early a long rest wrapped in a cooler won't hurt it any. If it's done early and rests for 3 hrs itll be fine and still be warm as long as its wrapped and in a cooler.

 

[S-met]

I’ll have a thermometer with two probes blue toothed to my phone since I’ll have to leave half way through. It’s also currently snowing.

Bluetooth might only work when its within range (150ft). And just be warned, Im only guessing on times. It may go way faster than expected.

I've never used a pellet smoker, but ive heard thatsome do a good job at circulating air and work more like a convection oven. Times may go faster than expected.

 

[ELKHNTR]

Bluetooth might only work when its within range (150ft). And just be warned, Im only guessing on times. It may go way faster than expected.

I've never used a pellet smoker, but ive heard thatsome do a good job at circulating air and work more like a convection oven. Times may go faster than expected.

Copy that, thanks for the help. We’ll see how this goes in the morning, I’ll have pics tomorrow evening. Merry Christmas everyone!

 

[ELKHNTR]

Cant help with how long itll take and I'm no expert but if you'd guess 8 hrs I say give yourself 10. Even if it's done early a long rest wrapped in a cooler won't hurt it any. If it's done early and rests for 3 hrs itll be fine and still be warm as long as its wrapped and in a cooler.

yeah good point it wouldn’t hurt if it got done early. I’ll be noting everything down and get back to ya tomorrow with pics..

 

[S-met]

And most of us may be doing family stuff tomorrow, but there will be downtime where may be on. If you have questions tomorrow, someone will probably be on.

 

[ELKHNTR]

And most of us may be doing family stuff tomorrow, but there will be downtime where may be on. If you have questions tomorrow, someone will probably be on.

awesome, thank you!

 

[ELKHNTR]

Well guys here we go, so I left my house at 1240 my PR was at an IT of 86 degrees. Smoker temp was 225. Five minutes after I left some wonderful person decided to drive like a complete idiot and go through a pole (I happen to know how he was driving because I saw him 6 corners before he did it) causing everyone’s power in most of my town to blink just long enough to reset the clocks. I didn’t find out until about an hour and 15 minutes later. After many phone calls and trying to see if my smoker was running through my security camera, I finally just hauled butt home to find my GMG in off mode like I was afraid of. So now my PR is at an IT of100 degrees. Turned the smoker back on at 250 degrees hoping to get it done in the next 2.5 hours....sorry I know it’s a long post, just had to vent. I hope all your guys Christmas is goin much better than mine, Merry Christmas!

 

[S-met]

Less than ideal. But these things happen. Most smoke penetrates for the 1st 2-3hrs, afterwards you are just applying heat. If You really need it done, pull it to the oven at 350.

 

[ELKHNTR]

Less than ideal. But these things happen. Most smoke penetrates for the 1st 2-3hrs, afterwards you are just applying heat. If You really need it done, pull it to the oven at 350.

Thanks, I ended up pulling it out at 5:45 with an IT of 125 on the thick side and 145 on the thinner side which was also the hotter side of my grill. Having that side of the grill that much hotter was my bad. When I cut it the people who liked it well done it was perfect for them the people that liked it rare it was plenty rare! Did run out of well done steaks so I threw one on the gas grill for one person. The flavor was there, everyone loved it! Just very stressful and rushed.