Prime Rib

Big B · 12-15-2010, 02:47 PM

I'm doing a prime rib in my Stumps for Christmas and wanted to know what I should expect for times and temps so I can make sure it's done on time for dinner. I'm doing two 7lb roasts and cooking to medium rare internal temp 145 degrees. Was thinking about letting it ride at around 250. What should I figure for an estimated cook time? 2-3 hours maybe?

Westexbbq · 12-15-2010, 02:51 PM

Lots of good info about PR and this recent thread helps put it all in perspective.

http://www.bbq-brethren.com/forum/sh...ad.php?t=97108

Groundhog66 · 12-15-2010, 03:03 PM

The search function is your friend

early mornin' smokin' · 12-15-2010, 03:18 PM

med rare you're gonna want to pull at 130, it's going to easily get to 145 after it rests! overdone meat is a crime!

landarc · 12-15-2010, 03:39 PM

I would allow 5 hours at 250 shooting for 135F for medium rare. Prime Rib can then be tented and held (rested) for an hour or so.

Norcoredneck · 12-16-2010, 06:07 AM

Quote:

Originally Posted by landarc

I would allow 5 hours at 250 shooting for 135F for medium rare. Prime Rib can then be tented and held (rested) for an hour or so.

5 hours for 7 lbs?

12-15-2010, 02:47 PM	#1
Big B Got Wood. Join Date: 10-26-09 Location: Pueblo West, CO	Prime Rib I'm doing a prime rib in my Stumps for Christmas and wanted to know what I should expect for times and temps so I can make sure it's done on time for dinner. I'm doing two 7lb roasts and cooking to medium rare internal temp 145 degrees. Was thinking about letting it ride at around 250. What should I figure for an estimated cook time? 2-3 hours maybe? __________________ "Big B's BBQ"

12-15-2010, 02:51 PM	#2
Westexbbq somebody shut me the fark up. Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .	Lots of good info about PR and this recent thread helps put it all in perspective. http://www.bbq-brethren.com/forum/sh...ad.php?t=97108 __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

12-15-2010, 03:03 PM	#3
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Name/Nickname : Tim	The search function is your friend __________________ Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit

12-15-2010, 03:18 PM	#4
early mornin' smokin' is One Chatty Farker Join Date: 10-06-08 Location: wading river, ny	med rare you're gonna want to pull at 130, it's going to easily get to 145 after it rests! overdone meat is a crime! __________________ L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel

12-15-2010, 03:39 PM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I would allow 5 hours at 250 shooting for 135F for medium rare. Prime Rib can then be tented and held (rested) for an hour or so. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]