Smoking Xmas Prime Advice

[Squirrely1]

Hello all, Looking for some advice. I am using a Masterbuilt mes 40 smoker. I have a 19 pound prime rib that I am planning on doing at 220 degrees. I have never done a prime this big and I am just curious as to when I should start it for telling people when food will be ready. At that temp I am looking for an internal temp of 133 hoping to Coast to 139 after it rests. At that temp is there a rule of thumb for hours per pound? Thanks in advance for all replies!

 

[motocrash]

You need to go to Roll Call and introduce yourself.Then look at the plethora of PR recipes here..
http://www.smokingmeatforums.com/threads/bears-step-by-step-index.159333/

 

[demosthenes9]

Just an FYI, but cook time isn't based on weight, but rather, on thickness of the loin. For an avg sized (normal) ribeye loin, at 220ish, to 133ish, you are probably looking at 4 - 5 hours if taking the ribeye straight from the fridge. I'd plan on the 5 hours, then adjust the cook as necessary to hit your target (raise/lower chamber temp as needed, hold in 145 degree oven if necessary, etc.).


But, as motocrash said, check out Bearcarver's PR cooks. Lots of great information there.

 

[Squirrely1]

Thanks I was kind of thinking 5 hours too.

 

[Squirrely1]

I may cut it in half and do two smaller ones.

 

[SmokinAl]

Sounds like your going to have a great meal!
Al

 

[Squirrely1]

Yes it should be fantastic! I have done these before In this smoker and they turned out wonderful.....just never this big.

 

[demosthenes9]

I may cut it in half and do two smaller ones.

Just an FYI, cutting it into 2 chunks won't reduce the cook time. A 9lb section will take just as long to cook as the full 19.

 

[Squirrely1]

Okay so maybe I am overthinking this in the past they have taken about three and a half to 4 hours. Maybe me being intimidated by this larger cut won't take any longer???

 

[Squirrely1]

Prime turned out Awesome!

 

[Squirrely1]

I like my prime pink but no blood. What are your thoughts on the color of the finished product?

 

[demosthenes9]

I like my prime pink but no blood. What are your thoughts on the color of the finished product?

Hey there Squirrely1, sorry for the delay in following up with you. Your PR looks awesome! A tad bit more done than I prefer, but that's personal preference. I wouldn't turn my nose up at a nice slice.

Congrats on the cook!

 

[Squirrely1]

Awesome!

 

[demosthenes9]

Can you post some details of your cook ? Prep and seasoning ? Chamber temp and cook time ? Did you do a reverse sear at the end ? Did you have to adjust in midcook to hit your target time ?

 

[Squirrely1]

Yes I sure could. I documented it all.