Help with a Boneless Prime Rib

[WeberBlackStoneYoder]

Wife picked up 7# Boneless Prime Rib today from the local butcher. She wants me to smoke it this Easter Sunday. I have smoked a lot of things but yet to do Prime Rib. Looking for suggestion on temp and time from those in the know. Thanks

 

[jcam222]

Bear has posted a ton of prime cooks on electric smoker. https://www.smokingmeatforums.com/threads/bears-step-by-step-index.159333/

 

[tx smoker]

Bear has posted a ton of prime cooks on electric smoker.

Excellent reference Jeff. If Bear Bearcarver posted it, you can take it to the bank. He's the undisputed king of prime rib. He's also a really nice guy

Robert

 

[GATOR240]

I have smoked two prime ribs to date, following Bear's method's, and there is simply no way that you can go wrong.

 

[thirdeye]

HERE is the link to a prime rib post earlier today that may give you some insight or just some idears. Lots of information, and it's all good. Since it's boneless, regardless of the method you choose, use some kitchen string to make the shape as uniform as you can.

If you opt for a lo-n-slo smoke.... below are some times from my prime rib database for the weight range of your roast, but DON'T use time as the gospel, it's a loose guideline at best. Internal temp is the way to roll for a prime rib. And carry-over is a factor.

6-3/4 pound bone-in roast - 250° pit temp - 4 hours to reach 125°
7 pound roast - 250° pit temp - 3 hours 40 minutes to reach 123°
7 pound roast - 220°-228° pit temp - 3 hours 30 minutes to reach 125°
7.9 pound roast - 230° pit temp (dome temp) - 4 hours 5 minutes to reach 125°
8 pound roast - 250° - 275° pit temp - 4 hours to reach 122°

 

[Motorboat40]

After over cooking my 1st one prime rib I watched a ton of youtube videos by malcom Reed how to bbq right, kosmos, troy cooks, meat church etc. The most important thing I learned was that I pulled ot off the smoker too late, it will continue cooking after you put it off. I cooked it to 145 deg internal and then pulled it and rested for 1 hour in a cooler. We it was terrible but was over cooked for my taste. So the next go round I wasn't going to mess up a piece of meat that expensive! I learned to put off the smoker at 125 deg internal temperature and let it rest for atleast 30 min more time the better you can rest of 1 hour or more wrapped in a good cooler. Here is the results of my 2nd go round at prime rib!

Good luck and be sure to post your results!

 

[phathead69]

Echoing motorboat, dont overcook. I do one every Christmas eve for the in laws. Wife likes very med rare, MIL want touch anything looking less than charred black, everyone else is between the two. I pull at 120 wrap and cooler. At inlaws fire up grill, slice and hit with high heat to everyone's taste.
As others mentioned bears threads is the go to.

 

[WeberBlackStoneYoder]

Thanks to all who replied. It turned out pretty good for a 1st time go at it.