Prime rib cooking time?

Discussion in 'Beef' started by light-it-up, Dec 24, 2010.

  1. light-it-up

    light-it-up Fire Starter

    Hey guys-

    I'm about to start on the infamous Bearcarver recipe (YUM) but with a much larger piece of meat.

    Of course I'll be cooking to an internal temperature, but just for estimating purposes, if his 5 lb prime rib took 5-1/2 hours, about what do you think an 8-1/2 pounder would take?
     
  2. ak1

    ak1 Master of the Pit OTBS Member

    Around 8-9 hrs, maybe more depending on various factors such as cooking temp, outside temp...
     
  3. What about the 4 hour limit and the danger zone if were cooking for several hours to 130 or 135?
     
  4. ak1

    ak1 Master of the Pit OTBS Member

    That could be an issue.

    You could always cut the roast in half, that way you have two 4lb pieces. Should cook quicker. Another benefit of that is that you would get twice as many end cuts for those who prefer them.
     
  5. rw willy

    rw willy Smoking Fanatic OTBS Member

    Its not an issue IF the meat has not been peirced.  The inside of the meat is "almost" sterile.  Its the outside that is loaded with the "bugs".
     
  6. To this question, I'm smoking (2) 10 lbs on my MES tomorrow.  We want to eat at 1pm, so I reckon I'll fire up the smoker about 4am to give time for rest, au jus, etc?

    Any suggestions?
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Don't inject, and don't probe the roast with anything, like a temp probe for the first two hours at 230˚, and you don't have to worry about the danger zone.

    After that sterilize your meat probe & insert it into the center of your roast.

    Bear
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Bearcarver's Prime Rib took 4 hours to get to pulling temp (11:30 to 3:30).

    Time before that was pre-heating, and time after was holding until Supper Time.

    Bear
     
     
  9. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Exactly then then meat falls into the Intact Muscle Rule which says that only the outer .5" need reach 140 in under 4 hours. Personally I have never had one take an hour per pound I find it more like around 40 minutes per pound to get to rare which is where I usually pull them off the smoker
     
    Last edited: Dec 24, 2010
  10. light-it-up

    light-it-up Fire Starter

    Is there a better chance of the meat drying out if a cut it into two 4lb pieces?
     
  11. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    As short a smoke as it is it should not dry out
     

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