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Unread 09-01-2011, 05:30 PM   #1
Al Czervik
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Question Standing rib roast suggestions?

I have a six bone (bone cut and tied back on) rib roast I'd like to cook up this weekend. I bought a couple last time they were on sale (I think Easter) and wrapped and froze it. It appears to be in good shape with no freezer burn.

I'd like to slow smoke it so the entire roast is done to a uniform pink, and then sear the outside for a nice crust. I plan on seasoning it with 3EYZ BBQ rub. Any and all suggestions as far as time and temp would be greatly appreciated...
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Unread 09-01-2011, 05:48 PM   #2
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Via countless emails, I have collected a bunch of information which appears on the prime rib how to page on my site for this very question. I use low pit temps too for the same reasons you mentioned, so I asked readers to send me their times and temps. Most of these were cooked on a BGE or Primo Oval, but it will put you in the ballpark. Where you see a range in pit temps, I had multiple responses for the same weight roast, but the cook times were about the same. (this was most likely due to the diameter of a particular roast, of mayby the pit temp drifted a little during the cook)

Be sure to allow for carry over temps while resting the roast. All of the times below are when the roasts came off the cooker.


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°
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°
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°
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Unread 09-01-2011, 05:56 PM   #3
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Quote:
Originally Posted by thirdeye View Post
Via countless emails, I have collected a bunch of information which appears on the prime rib how to page on my site for this very question. I use low pit temps too for the same reasons you mentioned, so I asked readers to send me their times and temps. Most of these were cooked on a BGE or Primo Oval, but it will put you in the ballpark. Where you see a range in pit temps, I had multiple responses for the same weight roast, but the cook times were about the same. (this was most likely due to the diameter of a particular roast, of mayby the pit temp drifted a little during the cook)

Be sure to allow for carry over temps while resting the roast. All of the times below are when the roasts came off the cooker.


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°
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°
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°
WOW! Thank you very much! This really helps!
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Unread 09-01-2011, 06:13 PM   #4
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I cook mine at a higher temp ~325 til 128 internal then pull foil and rest. It usually nails 135 on the climb. At the higher temp I get a really nice crusty surface and don't feel the need to sear. I also use a past made from evoo, minced garlic, minced rosemary, sea salt and pepper all ground up in a morter and pestle. Good stuff.

I have no idea about the times though cuz I measure by beers.
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Unread 09-01-2011, 06:13 PM   #5
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Seems to me like yer good to go!
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Unread 09-01-2011, 06:15 PM   #6
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OH! Use oak for the smoke wood.
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Unread 09-01-2011, 06:50 PM   #7
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I really like standing rib roast cooked at 225F. That chart looks pretty good to me. I have found that 125F internal is too low for my family now, they seem to prefer my pulling at 135F. Of course, I don't do a reverse sear anymore.
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Unread 09-01-2011, 07:29 PM   #8
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I cook at 550 on one BGE for 20 minutes then switch to another BGE at 275 until 130-135. Always has worked for me and the crust is nice.
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Unread 09-01-2011, 07:55 PM   #9
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I use the same seasoning as Guerry, but use a lower temp cook like Landarc.
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Unread 09-01-2011, 08:00 PM   #10
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Quote:
Originally Posted by landarc View Post
I really like standing rib roast cooked at 225F. That chart looks pretty good to me. I have found that 125F internal is too low for my family now, they seem to prefer my pulling at 135F. Of course, I don't do a reverse sear anymore.
Yeah, sometimes the end sear isn't needed, especially if you use a drum. But when I cook one rare I will end sear it jsut for the flavor burst.




Another good thing about cooking them at barbecue temps is you will get a little smoke ring sometimes.


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Unread 09-01-2011, 08:00 PM   #11
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Al go to the recipe section and look up Phil of Poobah's prime rib recipe.
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Unread 09-01-2011, 09:23 PM   #12
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Thanks to all y'all... ! All the advice has been noted and I'll make sure to post the results when the fat Czervik has sung!
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Unread 09-01-2011, 10:15 PM   #13
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I generally cook at a lower temp for rib roasts ~225* and I use oak. Always there are questions about temperature and I just want to point out that the lower the temperature, the more uniform the roast will be. If you like a uniform doneness throughout, cook it low. The higher the temp, the more done the outside and redder the inside. There are some pics in this thread for comparison:

http://www.bbq-brethren.com/forum/sh...ad.php?t=96828

This one is done at 225* (reverse sear) and you can see the pinkness goes nearly to the edge:



This one (courtesy of Ron_L) was cooked at 275* and the edges are slightly more done:



This one was cooked by Boshizzle at 325*:



taken from this thread:
http://www.bbq-brethren.com/forum/sh...d.php?t=105163
Notice that the outer segment is much more done than the inside. Every method is great, but you can see they produce a different product.
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Unread 09-01-2011, 10:21 PM   #14
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Thanks Gore... The end results of the 225 version that you posted is what I'm looking for.

Thanks to everyone else as well.
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