Prime Rib Advice

Outnumbered · Jul 29, 2019

We're have a managers retreat at a lake house this week and I'm taking the UDS to do a prime rib one night. I'm considering doing it slathered in butter with garlic, or using BPS Steak Rub? Any suggestions you might have?

Big George's BBQ · Jul 29, 2019

For a good cut of meat- salt and pepper I have used McCormick's with good success

thirdeye · Jul 29, 2019

Whatever your seasonings.... I would suggest cooking it around 225° - 230° and use a good thermometer to monitor the internal temp. Sometimes I'll do a light end sear after a rest and other times the roast has the color I want. Here are some times to get you in the ball park, but rely on the thermometer, not the clock.

All the temperatures reported below are when the roast is still in the cooker, so take into account the carry over (rise).

4 pound roast - 220°-228° pit temp - 2 hours to reach 125°
5-1/2 pound roast - 230° pit temp - 3 hours to reach 125°
5-3/4 pound roast - 245° average pit temp - 3 hours 45 minutes to reach 127°
6-3/4 pound bone-in roast - 250° pit temp - 4 hours to reach 125°
7 pound roast - 250° pit temp - 3 hours 40 minutes to reach 123°
7 pound roast - 220°-228° pit temp - 3 hours 30 minutes to reach 125°
7.9 pound roast - 230° pit temp (dome temp) - 4 hours 5 minutes to reach 125°
8 pound roast - 250° - 275° pit temp - 4 hours to reach 122°
10 pound roast - 220°-228° pit temp - 3 hours to reach 120°
11 pound roast (4 bones) - 215° average pit temp - 4 hours 54 minutes to reach 125°
14 pound roast - 220°-250° pit temp - 4 hours 30 minutes to reach 125°
15 pound roast - 220°-250° pit temp - 4 hrs 50 min to reach 127°
19.5 pound roast (prime grade) - 240° pit temp (dome temp) - 4 hours 25 minutes to reach 124°

Outnumbered · Jul 29, 2019

thirdeye said:
Whatever your seasonings.... I would suggest cooking it around 225° - 230° and use a good thermometer to monitor the internal temp. Sometimes I'll do a light end sear after a rest and other times the roast has the color I want. Here are some times to get you in the ball park, but rely on the thermometer, not the clock.

All the temperatures reported below are when the roast is still in the cooker, so take into account the carry over (rise).

4 pound roast - 220°-228° pit temp - 2 hours to reach 125°
5-1/2 pound roast - 230° pit temp - 3 hours to reach 125°
5-3/4 pound roast - 245° average pit temp - 3 hours 45 minutes to reach 127°
6-3/4 pound bone-in roast - 250° pit temp - 4 hours to reach 125°
7 pound roast - 250° pit temp - 3 hours 40 minutes to reach 123°
7 pound roast - 220°-228° pit temp - 3 hours 30 minutes to reach 125°
7.9 pound roast - 230° pit temp (dome temp) - 4 hours 5 minutes to reach 125°
8 pound roast - 250° - 275° pit temp - 4 hours to reach 122°
10 pound roast - 220°-228° pit temp - 3 hours to reach 120°
11 pound roast (4 bones) - 215° average pit temp - 4 hours 54 minutes to reach 125°
14 pound roast - 220°-250° pit temp - 4 hours 30 minutes to reach 125°
15 pound roast - 220°-250° pit temp - 4 hrs 50 min to reach 127°
19.5 pound roast (prime grade) - 240° pit temp (dome temp) - 4 hours 25 minutes to reach 124°

Thanks. It's been awhile since I've done one and this confirms what I've been recalling. It's an 8 pounder, bone in. I'll use the Thermapen to monitor temp.

Planning for a 6:30 eat time, so will put it on about 1:00-1:30 to allow for screwups and rest time.

food4thot · Jul 29, 2019

Rotisserie setup

Outnumbered · Jul 29, 2019

food4thot said:
Rotisserie setup

Nope. Haven't gotten the rotisserie set up for the UDS yet. Have that in the plans, but not yet.

food4thot · Jul 29, 2019

Outnumbered said:
Nope. Haven't gotten the rotisserie set up for the UDS yet. Have that in the plans, but not yet.

There's a poster here named 1buckie. Has an incredible collection of vintage Weber kettles and cooked pretty much everything on them. A grilling/BBQ sage, IMO. One of my favorite posters but according to the membership list has not posted here in over a year.

Posted a thread few years back asking how to collect BBQ drippings for gravy. Dumbass that I was, had always just put a pan under the meat and the drippings would burn up in the pan. 1buckie answered with pictures of how to do it...a pan filled with water and covered by heavy duty foil in sort of a reverse tent.

My point is, if doing the rib roast whole, catch the drippings. Au jus, gravy, add it to sauteed mushrooms, etc.

Hope 1buckie is still around and just on an extended hiatus.

mchar69 · Jul 29, 2019

I should say Meathead says 220. no bones, roll it, tie it,

and blazing sear at the end.
I subscribe to that pink wall to wall deliciousness that

a previous poster ate. THAT is how to cook a prime rib.
For people who like meat cooked more -
DO NOT ORDER prime rib. Pretty easy.

mchar69 · Jul 29, 2019

Where are the pics of the meat?
Where are the pics of that perfect meat???????

Big George's BBQ · Jul 30, 2019

Gore and Ron_L have great posts on cooking this

thirdeye · Jul 30, 2019

mchar69 said:
I should say Meathead says 220. no bones, roll it, tie it,

and blazing sear at the end.
I subscribe to that pink wall to wall deliciousness that

a previous poster ate. THAT is how to cook a prime rib.
For people who like meat cooked more -
DO NOT ORDER prime rib. Pretty easy.

About 35 years ago a chef told me "you aren't really cooking a prime rib, just warming it up", and in his restaurant they cooked 4 or 5 of them Friday, Saturday and Sunday. He swore by the low cooking temps not just for the even doneness but he claimed there was more yield which I can buy into.

chingador · Jul 30, 2019

I like to take mine to an internal of around 115-119 then pull and rest. I then put in the oven on a raised rack over a roasting pan at the highest temp the oven go, around 550 is good for about 10 minutes for a nice crust. This method has always been foolproof for me. I prefer the oven finish to the hot grill for consistency sake.

I have used Thirdey's table as a guideline and be sure to start taking temps starting about the halfway point to make sure I don't overshoot. You can rest at room temperature for up to an hour before blasting in the oven for final sear.

As seasonings, use whatever you like for steak, just use a nice heavy coat.

smoke ninja · Jul 30, 2019

food4thot said:
There's a poster here named 1buckie. Has an incredible collection of vintage Weber kettles and cooked pretty much everything on them. A grilling/BBQ sage, IMO. One of my favorite posters but according to the membership list has not posted here in over a year.

Posted a thread few years back asking how to collect BBQ drippings for gravy. Dumbass that I was, had always just put a pan under the meat and the drippings would burn up in the pan. 1buckie answered with pictures of how to do it...a pan filled with water and covered by heavy duty foil in sort of a reverse tent.

My point is, if doing the rib roast whole, catch the drippings. Au jus, gravy, add it to sauteed mushrooms, etc.

Hope 1buckie is still around and just on an extended hiatus.

I miss 1buckie. he had some good stuff. we have lost alot of talent here. dont know why some have just moved on. he was definitely part of what I call the golden age of the bbq brethren. not sure what happened but the golden age seemed to end about a year or two after I joined

as for cooking rib roast this is the best thread I've seen here on the subject

https://www.bbq-brethren.com/forum/showthread.php?t=150482

the single best piece of advice I can give is cook as low as you can

Prime Rib Advice

Outnumbered

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Big George's BBQ

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thirdeye

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Outnumbered

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food4thot

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Outnumbered

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food4thot

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mchar69

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mchar69

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Big George's BBQ

somebody shut me the fark up.

thirdeye

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chingador

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smoke ninja

somebody shut me the fark up.

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