Gonna try my first prime rib...

[mkorish]

So i was able to get a ten pound choice cut prime rib from my local bar/restaurant for 6 bucks a pound. Well im cutting it in half for two five pounders and i plan to smoke one this sunday. From what ive read season it the night before, fridge it. Im using a pit boss smoker and from what im reading i should have temp setting at 225.

Question how long to get to a nice medium rare ?

Will a welding blanket help with keeping heat in for the smoker seeing here in Wisconsin the temps are around single digits ?

 

[mowin]

Time all depends on the thickness of the roast. A 5#er will take the same time as a 10#er of the same thickness. Did a 21#er Xmas, and that took 5 hrs to get to a IT of 127*.
I usually rub the evening before, but have rubbed them a hr before with good results.

I cook mine at 225*. Some like a hotter cook. Cooking at 225* will result in a even color from end to end and top to bottom. A hotter cook will result in the outer ends being a little more done.

And the welding blanket is a good idea. Making a wind break will help a lot too.

 

[schlotz]

Yup the blanket will help the smoker maintain temp and use less fuel. Just did a 10#'er for Xmas, @225ºish it got to 130º in approx 4hr35min.

 

[demosthenes9]

BearCarver's PR cooks are a great resource.

http://www.smokingmeatforums.com/threads/bears-step-by-step-index.159333/ Adjust as necessary to suit your tastes.

Mowin is spot on, though I think his 21lb'er probably had a larger girth than avg, hence, the 5 hour cook time.

 

[mowin]

I confess.


It was 24.1 # before removing the bones and some, (not too much) fat cap. I estimate it was around 21#.

And your correct. Bear's PR posts have been the inspirations behind my PR cooks. He definitely is the PR master. His threads make it look so easy, and instilling confidence in my cooks.

He's spot on by saying PR is not that difficult. I believe It's just intimidating because it's thought of a difficult cook. I believe brisket is more of a challenge then PR.

 

[demosthenes9]

I confess.


It was 24.1 # before removing the bones and some, (not too much) fat cap. I estimate it was around 21#.

And your correct. Bear's PR posts have been the inspirations behind my PR cooks. He definitely is the PR master. His threads make it look so easy, and instilling confidence in my cooks.

He's spot on by saying PR is not that difficult. I believe It's just intimidating because it's thought of a difficult cook. I believe brisket is more of a challenge then PR.

Holy smokes, that was a freaking monster!! Bear's threads make it look easy because, well, it is really easy. Brisket is more difficult by far. I'm thinking that the price/cost is the most intimidating thing when even a smallish PR is going to cost you close to $50. Not that big a deal when you mess up a $11 butt, or a $9 pork loin. A $50 - $100+ PR ? Yikes !!

 

[mkorish]

Thanks for the replies,
Has anyone tried injection a prime rib before smoking to get some flavor into the meet ?

 

[mowin]

Thanks for the replies,
Has anyone tried injection a prime rib before smoking to get some flavor into the meet ?

No need. Give it a simple SPOG rub and let the beef flavor shine on it's own.

 

[mkorish]

well my first prime rib turned out really good, it was a little thinner of a piece but good..not the best pics but you get the idea
Thanks for all the info