Yet another Prime Rib question

[navyjeremy]

Hey ya'll I am doing a 10lber for Christmas day and I am thinking that it should take about 6 hours to take it to 135.  I am going with Chef Jimmy's Au Jus.  225 with hickory and Cherry.

Any thought or input on Smoke time.

I did one last Christmas but it was ALOT smaller and would really like some input.  Thanks!

 

[tjohnson]

I smoke mine for about 4 hours

IMHO: Don't go too heavy on the hickory

 

[navyjeremy]

Todd you think that a 10 will only take four hours.  If that is the case then that works perfectly.  I usually dont use much hickory just enough to get it going and then cherry on top 

 

[pineywoods]

It usually takes around 35-40 minutes per lb at 225 when I do them

 

[farmerwy]

I'm doing the same thing. PR for Christmas. Mine is 17lbs. Choice cut that's cut and tied. I was thinking around 18hrs but with the math that Pineywoods gave it would only be about 10 hrs at 225deg. I was wanting to cook it at 170deg or so. Maybe at 170 it would be about 18hrs. It's my first BIG PR.

 

[venture]

I am with Todd.

I usually don't smoke them.

If smoking, 3 to 4 hours of smoke would be way plenty and maybe too much for me.

If you have a choice or prime cut of rib roast, they are fine without excessive smoke.  If you have Select meat?  Good luck.  Remember that  the marketing name, "Prime Rib", means nothing as to the grade of the meat.

Good luck and good smoking.

 

[mdboatbum]

If your smoker will do it, bump up the temp. It will cook faster and give you more of a crust. Also, don't forget, a 10lb roast will coast another 8-10 degrees during the rest period, so if you pull it at 135˚ it's gonna end up at 143˚-145˚.

I'm in the negotiations process right now to decide whether ours gets smoked or done in the oven. My wife isn't so sure she'll like smoked prime rib. In the event that I manage to convince her, I plan to run the smoker @ 375˚ with maybe 1 chunk of apple or cherry, or might go with no smoke wood at all. At this temp, our 7 pounder should hit an IT of 125˚ within a couple hours. Not going for heavy smoke flavor, really just want a charcoal grilled flavor.

I'll be using the mini WSM with Kingsford, or possibly lump if I make it to the store today to get some. Rub will be simple, olive oil, salt pepper, garlic and rosemary. No room in the fridge for dry aging, so it will at most get 24 hours to rest and dry a little on the bottom shelf once the turkey for the 26th (after Christmas get -together with my sister) goes into the brine cooler.