Smoking 2 Primeribs

[Billst]

I have never smoked two things at the same time so need a little help here. I have a 16lb roast and a 9lb roast. Do I treat them as 25lbs of meat and do 35min an lb(roughly) or do I stick the 16lb in first and then the 9 about halfway through the rough cook time of the 16lb roast?

I have a 40-inch electric smoker, so no way to put them side by side. They will be on separate racks.

Thanks for all the help.

 

[RobofMontana]

I'm with you, Billst. I am not able to find schedules for "minutes per pound" in any of the smoker forums.

 

[tropics]

Put probes in both an cook to temp.
Richie

 

[pineywoods]

They are separate pieces and are estimated that way NOT by total weight.
That said times are estimates cook to temp not time. Pretty much only thing smoked by time is ribs

 

[Billst]

I understand cook to temp. The issue is I have Christmas dinner at 2pm wifes scheduel. If I was doing a single roast I guesstimate and am usually with in 1 hour of when the wife wants to eat. Let rest and Im good.

My concern is how to guesstimate the 9lb because of the 16 lb

 

[pineywoods]

The 9 lb won't change the cook time very much or enough to tell on the 16 lb one
The only real difference is when you open the door and bringing the 9lb'er up to smoker temp and neither of those are enough to notice over the entire cook time.

So estimate the 16 and put it in when need to
Estimate time for the 9 and add it when need to

 

[tropics]

The more info you give us the better
Smoker Type
Temp you plan on smoking at
Location
What time is dinner
Let us help you Merry X-Mas
Richie

 

[SecondHandSmoker]

pineywoods has you covered with some excellent advise.

 

[Billst]

Smoker Type: Masterbuilt 40" bluetooth

Temp you plan on smoking at: 225

Location: Valrico Florida

What time is dinner: 2pm

 

[pineywoods]

Long ride from Tallahaassee not sure I can be there by 2 :D

 

[tropics]

Smoker Type: Masterbuilt 40" bluetooth

Temp you plan on smoking at: 225

Location: Valrico Florida

What time is dinner: 2pm

Bill do you have another probe to monitor the temp on the cooking chamber,also both pieces of meat.
MES temp gauges are worthless IMHO I have one MES 40 BT You can not trust the built in gauges
Richie

 

[ristau5741]

Here is what I do in such situation, with 1 probe. Put meat probe in smaller beast, cook to temp, take out, and keep warm, Move probe to bigger beast and cook to temp and take out. Certainly the bigger beast will not make temp before the smaller beast. so that is the best bet.

 

[demosthenes9]

Sorry for not seeing this yesterday. Cook time for cuts like Prime Rib (Ribeye roasts) aren't determined by weight, but rather, by thickness of the loin, chamber temp and desired finish IT. The only real impact you'll see on cooking 2 roasts at the same time is that you are putting more cold thermal mass into the smoker at one time, so it will take it longer to come back up to temp. Also, the smoker will have to work harder to maintain that chamber temp. On an electric or gasser, this isn't an issue really. On a stick burner or charcoal smoker, you'll burn through fuel at a faster rate.

One big thing you have to decide is how you want your PR to look. Do you want a consistent, edge to edge color ? Or, do you want a bullseye effect where the outer band of each slice is well done, with medium well meat next to it, then medium, yada, yada, yada. If you want the edge to edge, cook at a lower chamber temp, basically, 250 or less. If you want the bullseye effect, cook at higher temps, 300ish or more.

At 225ish, a good ball park figure is 3.5 to 4.5 hours to reach about 130, presuming the roast is coming right out of the fridge. Monitor the IT of the meat and at about 2.5 to 3 hour mark, if it seems to be going too fast for your timeline, drop the chamber temp. If it's going to slow, crank the temp up a bit.

 

[Billst]

Ok so here is an update hope it helps someone.


I did 2 prime ribs in smoker a 16lb and a 9lb. Target temp 125 deg.wife wanted to eat at 1pm Christmas day with friends.


Most of the research I did said just as a rough idea(i know you cook to temp) but just to give rough idea most people seem to say about 35 mins per Lb. Was not even close. see below.


Pulled meat from fridge and let come close to room temp:


Put 16lb rib in the smoker at 2:30 am smoker temp 225 (using roughly 35min per lb should be close to noon, need to reverse sear and rest 1 pm)


put 9lb in 2 hours later 5:30 added more chips for smoke for this rib.


At 7 am the first beeper goes of 16lb hits temp of 125. Now I'm in wtf mode. Get cooler wrap meat with foil and towels.


@ 8:22 2nd beeper goes off again wtf wrap meat with foil and towels.


Wife is freaking out like me about how the meats are going to be at 1 pm. I told her it would be fine not to worry and enjoy the day its all about friends and Family. One of the Friends we had come over has been smoking meat for 15 plus years; he's the one who got me into smoking. So you know m meat better be spot on, or I would never hear the end of it.


At 11:45 I turn the 2nd oven on to 550 degrees at 12:10 it hits temp or around there. I put both ribs in the oven for reverse sear about 15 to 20 mins — pulled meat at 12:30.


1 pm carved prime ribs up with 18 people staring at me. Did a little prayer then cut into them 3/4 to 1-inch slices the were perfect, nice and rare throughout. The edges of course were medium. We got props all night on dinner and the prime ribs.


Thanks for all the 911 feedback on the 2 prime ribs.

 

[demosthenes9]

Glad that it worked out for you, but it needs to be reiterated that COOK TIME FOR PR IS NOT BASED ON WEIGHT !!!!!

At the same chamber temp, a 22lb whole 7 bone loin that is 5 inches thick will take the same amount of time to cook as a 8lb 2 bone loin that is also 5 inches thick.

Cook time is determined by chamber temp, starting temp of the meat, desired finish IT of the meat and the thickness of it's shortest dimension (usually height).