First prime rib was a success, this time a much bigger group

[timbergsd2]

I smoked a bone in prime rib (about 5lbs) a couple weeks ago and it was fairly successful.  A little rare for my dad's girlfriends taste but perfect for the rest of us.  

I am having a dinner party a week from Friday and am going to do another prime rib without the bone this time.  I am expecting 8 people.  And we like having leftovers so what would you recommend for size of the meat and how long?  I cooked the last one on 225 for about 6 hours I believe.  

 

[mballi3011]

Everything sounds good BUT

Now if you want it to happen then you need to have some pictures. Then if you can I would get another bone IN rib. They flavor is much better. Also we smoke our ribs by temp not time. I would recommend that you take your rib to maybe 125° for rare in the middle to 135° for mid rare in the middle. Then wrap it in foil and put it nto a cooler and  let rest for atleast 45 minutes if not longer. Then don't forget the Q-View please that id for us old folks who love this stuff.

 

[pit 4 brains]

Welcome to the forum!,

I would keep it between 240 and 260 and smoke to an internal of 140, do a quick sear on a grill, then foil and rest for a half-hour before carving.

Folks on this site love to see pictures, known as Q-view around here, so please do take the time to snap some shots and post 'em up!

 

[timbergsd2]

Ok the pic of the original rib is my avatar pic.  I will put up pics of it before and after.  

Thanks for the advice on the bone in.  I like it better but hubby thought deboned would be easier.

I use an electric smoker if it makes any difference.   

 

[timbergsd2]

Ok so my little intimate dinner party has turned into a big dinner party for my little country house!  We now have 12 people coming.  What size do you think will be appropriate?  HELP. 

 

[mdboatbum]

Figure a pound per person precooked including bone weight. After shrinkage during coking and accounting for the weight of the bone, you should have 8-10oz. per person. Since most won't probably eat that much, you should have some leftovers. By the way, the way we do it here is to cook the roast with the bones attached, then just before carving, slice off the whole "rack of ribs" as one unit. Makes carving much easier and leaves the ribs as a treat for the cook for the next day.

As for temp, I'd go as hot as you can in the smoker and shoot for the temps listed earlier. 130˚-135˚ will give you a nice medium, since, with a hunk of beef the size we're talking about, there will be 10˚-12˚ of carry over. The hotter smoker temp will cut the time and also give you a nice crust.

I'm sure he'll chime in here, but don't forget JJ's Au-jus.