Bull Prime Rib Roast Question

[alangawry]

I have a 6 bone Prime Rib roast, that is 12.5 lbs. I want to cook on the 700, trying to figure out about how long it will take. Thank for the help.

 

[Mike]

@alangawry I was just coming to ask a similar question. I've never done prime rib but from what I'm reading it seems like 40 minutes per pound at 225 for a medium roast is about average.

 

[Greg Jones]

I know this is not apples to apples, but I did a 10# bone-in rib roast on the Wyldside last week and it only took 2 hours and 20 minutes, or 14 minutes per pound. The temp at the spit fluctuated between 210* and 245* for most of the cook, and I took it to 130* IT, and it rested to a nice medium rare at 135*.

 

[Mike]

Prime rib will be delayed for another day. It's nearly 3 and took the prime rib out of the packaging and the bottom is still pretty frozen.

Wrapped it up in saran wrap and back in the fridge. Hoping tomorrow goes better!

 

[Mastertech59]

Prime rib will be delayed for another day. It's nearly 3 and took the prime rib out of the packaging and the bottom is still pretty frozen.

Wrapped it up in saran wrap and back in the fridge. Hoping tomorrow goes better!

Ice water bath may speed thawing things up.

 

[Mike]

Ice water bath may speed thawing things up.

The wife suggested the same thing, but I'm "guessing" this will take about 3 hours total took, rest and sear time. That would put us right around normal dinner time. But having to take a bath I'm guessing would add another 30-60 minutes.

I'll wait another day and check it sooner, that way if it's not ready then I'll bath it then cook it.

 

[Mastertech59]

The wife suggested the same thing, but I'm "guessing" this will take about 3 hours total took, rest and sear time. That would put us right around normal dinner time. But having to take a bath I'm guessing would add another 30-60 minutes.

I'll wait another day and check it sooner, that way if it's not ready then I'll bath it then cook it.

Some of our best dinners have been around 8 to 9 pm, but tomorrow also works too.

 

[Mike]

Some of our best dinners have been around 8 to 9 pm.

Listen... stop it. You're not making this easy on me.

I've been wanting prime rib for the last several days now. In fact it's been in the fridge since Saturday morning! Now stop it.

 

[Mastertech59]

Listen... stop it. You're not making this easy on me.

I've been wanting prime rib for the last several days now. In fact it's been in the fridge since Saturday morning! Now stop it.

 

[wrecktech]

I have done 4 rib roasts over the past week on my 340.

250F to internal temp of 140F.

I smoked a 10pounder and three 5 pounders. Two 5 pounders at the same time. They all surprisingly came out to around 3 to 4 hours to reach internal 140F and then they sat for 30 minutes under a foil tent.

 

[Mhorgan146]

@alangawry I was just coming to ask a similar question. I've never done prime rib but from what I'm reading it seems like 40 minutes per pound at 225 for a medium roast is about average.

Ive cooked several in the oven using the Cooks illustrated method, which is low and slow @200-225 degrees and its usually @40 minutes a pound.

 

[alangawry]

I have done 4 rib roasts over the past week on my 340.

250F to internal temp of 140F.

I smoked a 10pounder and three 5 pounders. Two 5 pounders at the same time. They all surprisingly came out to around 3 to 4 hours to reach internal 140F and then they sat for 30 minutes under a foil tent.

Thanks for the info

 

[Aclarke44]

I did a 4 pound boneless rib roast Christmas Eve. I was looking for a smoked flavor so I started out on extreme smoke which held at about 180*. I did this for about 3 hours until the roast was about 100* internal. Then kicked up the temp to 325* until it was 130 internal. The increase in temp gave me a nice crust. It turned out tasting outstanding. Took about 4 hours total.
If you aren’t looking for much Smokey flavor I’d just cook it at a higher temp 300-350 and cut down the cook time.

 

[NVCTUS_Smoking]

I'm going to be cooking one on my new 700 Thursday... and have been looking all over to find a solid answer - mostly so that I can make sure I don't run out of time. From a lot of the videos and articles I've read the numbers are the same that they are putting on here (35-40 min per pound) but I've also heard that once you get to 10#... the time does keep going exponentially. That's because when you get to heavier prime ribs, the weight typically comes from the length being more - rather than the width. So if you have over 4 bones and it's a biggun (like mine is 13.3 lbs), then you may have to cook it for 6 hrs (at around 225), but that should be it.

I'm gonna aim for that and see how the temps look when it gets closer to that time. It may be a big piece of meat to try for my first smoke, but if I can pull this off without ruining it... then the other things shouldn't be too bad at all.

Best of luck to everyone else giving it a go this weekend!

 

[mooncusser2k]

I say this often: meat can't tell time.

 

[Mastertech59]

Best advice it to start early and if finished early a warmed up cooler will keep it warm for hours. I've had way to many cooks that I gave it lots more time than necessary and it still took longer, wife not happy.

 

[alangawry]

I'm going to be cooking one on my new 700 Thursday... and have been looking all over to find a solid answer - mostly so that I can make sure I don't run out of time. From a lot of the videos and articles I've read the numbers are the same that they are putting on here (35-40 min per pound) but I've also heard that once you get to 10#... the time does keep going exponentially. That's because when you get to heavier prime ribs, the weight typically comes from the length being more - rather than the width. So if you have over 4 bones and it's a biggun (like mine is 13.3 lbs), then you may have to cook it for 6 hrs (at around 225), but that should be it.

I'm gonna aim for that and see how the temps look when it gets closer to that time. It may be a big piece of meat to try for my first smoke, but if I can pull this off without ruining it... then the other things shouldn't be too bad at all.

Best of luck to everyone else giving it a go this weekend!

Please post an update, we both have the same size, I’m cooking on Friday.

 

[Greg Jones]

I cooked a 7+# rib roast on the Wyldside tonight, rib bones removed and cut into steaks. Carrots, potatoes, spring onions, orange peppers, and tomatillos on the side. I had a bourbon in hand thinking this would be a slow cook, but windy conditions changed that plan. Total cook time was 26 minutes!

 

[NVCTUS_Smoking]

Please post an update, we both have the same size, I’m cooking on Friday.

Will do. I seasoned it this morning after salting it last night and letting it sit for a while. I plan on throwing it on this afternoon and will let you know if things go as planned. It's either going to turn out great - or it's going to be an expensive mistake and we will be eating lots of appetizers

 

[alangawry]

Will do. I seasoned it this morning after salting it last night and letting it sit for a while. I plan on throwing it on this afternoon and will let you know if things go as planned. It's either going to turn out great - or it's going to be an expensive mistake and we will be eating lots of appetizers

Thank you for the tutorial, I am sure it will turn out great. I have cooked several in the oven, never on the RT. I have no doubt that both of ours will be delicious, I’m just trying to get a ballpark time because I have guests coming for dinner.