Prime Rib On The Smoker? - Page 2

Pyle's BBQ · 10-10-2012, 08:56 PM

Quote:

Originally Posted by Outnumbered

What's your desired internal temp? I did one on Saturday night for our team meal at the Royal. About 6 pounds at 300 and it took 90 minutes to get it to 130.

If you shoot for 125*F internal and any carry over heat will raise to 130*F after a 10 minute rest. Remember, it will be more well done on the ends.

kev2lz · 10-10-2012, 09:24 PM

I'm suddenly very hungry. Why is that?!

jon s · 10-11-2012, 04:36 PM

I did a 10-lb @ 225-250... took a little over three hours to get to 125...

Bob in St. Louis · 10-11-2012, 04:54 PM

This forum will be the death of me. That's amazing. Never heard of it, but it's now on my "must do" list.
Thanks guys!

BBQchef33 · 10-11-2012, 06:29 PM

i hate when folks answer like this, and by a rule wont do it myself, but im only doing it because there are so many to list.

do a search on Prime Rib..... loads of great threads.

Bob in St. Louis · 10-11-2012, 07:14 PM

Sorry, I'm a noob.
I'm just an innocent bystander watching all you guys do this cool stuff while I stand here and drool.

BigBellyBBQ · 10-12-2012, 04:08 AM

I do mine in my backwoods....sauther the outside of the prime rib roast (a bout 10 pounds) with your favorite spices, garlic--rosemary--rock salt--course pepper--horserddish and crank her up to 500 degrees.....leave the charcoal or wood on for 1 hour...KEEP OTHER DOOR CLOSED>>>DO NOT CHECK MEAT!!! then let the oven cool down ( about 1 -2 hours0 and inside you will find meat about 120 to 130 if you have a remote temp unit, stick it in before putting meat in cooker as the trick is to never open the door, this keeps the heat and moisture in 1 time I did and the grease burst into flames...the best I have ever had..

10-10-2012, 09:24 PM	#17
kev2lz Knows what a fatty is. Join Date: 08-02-12 Location: Wylie, TX Downloads: 0 Uploads: 0	I'm suddenly very hungry. Why is that?! __________________ Southwest Smokers Outdoor Oven\|Weber 22.5" OTS\|Brinkmann Smoke'n Grill Pro

10-11-2012, 04:54 PM	#19
Bob in St. Louis is one Smokin' Farker Join Date: 07-31-12 Location: St. Louis Missouri Downloads: 0 Uploads: 0	This forum will be the death of me. That's amazing. Never heard of it, but it's now on my "must do" list. Thanks guys! __________________ -Bob- Meat eater. Woodworker. PS3 Gamer. Home Theater Guy. Beer Drinker. WSM 22.5 and random cooking stuff used to help form my shapely manly figure.

10-11-2012, 06:29 PM	#20
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	i hate when folks answer like this, and by a rule wont do it myself, but im only doing it because there are so many to list. do a search on Prime Rib..... loads of great threads. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

10-11-2012, 07:14 PM	#21
Bob in St. Louis is one Smokin' Farker Join Date: 07-31-12 Location: St. Louis Missouri Downloads: 0 Uploads: 0	Sorry, I'm a noob. I'm just an innocent bystander watching all you guys do this cool stuff while I stand here and drool. __________________ -Bob- Meat eater. Woodworker. PS3 Gamer. Home Theater Guy. Beer Drinker. WSM 22.5 and random cooking stuff used to help form my shapely manly figure.

10-12-2012, 04:08 AM	#22
BigBellyBBQ is one Smokin' Farker Join Date: 11-15-08 Location: Lake View, New York Downloads: 1 Uploads: 0	I do mine in my backwoods....sauther the outside of the prime rib roast (a bout 10 pounds) with your favorite spices, garlic--rosemary--rock salt--course pepper--horserddish and crank her up to 500 degrees.....leave the charcoal or wood on for 1 hour...KEEP OTHER DOOR CLOSED>>>DO NOT CHECK MEAT!!! then let the oven cool down ( about 1 -2 hours0 and inside you will find meat about 120 to 130 if you have a remote temp unit, stick it in before putting meat in cooker as the trick is to never open the door, this keeps the heat and moisture in 1 time I did and the grease burst into flames...the best I have ever had.. __________________ TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..

10-11-2012, 04:36 PM	#18
jon s Knows what a fatty is. Join Date: 04-11-12 Location: Mililani, Hawaii Downloads: 0 Uploads: 0	I did a 10-lb @ 225-250... took a little over three hours to get to 125...