saturday prime rib cook.

timmy7649 · 06-16-2010, 08:30 AM

this saturday cooking for a buddy's b-day party. they want to eat at 3. so i'm gooing to put a 12 to 15lb prime rib on the uds at 10am at 300*. when it hits 135* wrap and cooler till about 2:15pm. then at 2:15pm sear over high heat on the weber 22.5" and cut about 2:45pm. how does that sound to you all?

Pyle's BBQ · 06-16-2010, 08:45 AM

IMO, the temp you are wrapping the roast at is high. How done do you want this roast to be, eg. MR, Medium, MW? I usually pull at 125 and let rest. The residual heat will take it to 130. That will give you some room to work with when you do the reverse sear. Also I like to cut that size of PR down to 2 or 3 pieces. One for easier handling and you can vary the temp on each piece for your guests.

landarc · 06-16-2010, 09:42 AM

A 12 to 15 pound rib roast with bones holds a lot of heat, I agree that you want to stop at 125F and let it rise. It could go as much as 10 degrees wrapped and rested, which would put you at medium. If it is a long slender prime rib, you can get all the levels of doneness in one roast, the larger diameter rib roasts are more difficult to pull that off.

I am also a little concerned for your timing, allowing less than 4 hours for a rib roast is cutting it think at low heats. Now, I can't remember the last time I cooked a rib roast at any heat higher than 250F, but, it ran at 45 minutes to an hour per pound, even if it is 30 mins. per pound, you are looking at 6 hours for a 12lber. If the bone is in, I think you should allow more time.

NeoTrout · 06-16-2010, 10:09 AM

I never done one on a UDS but I cook a rib roast on my Weber kettle at 200 for around a half hour a pound or till the center is 125*-130*. I sear at the beginning. Comes out tender and juicy every time. Like restaurant "prime rib". Good luck.

timmy7649 · 06-16-2010, 11:11 AM

thanks guys. i want it to be about medium. so i guess i will pull about 125*. then do a sear. every one here i talked too said it should only take about 3 hours. so i thought i was allowing enough time. any one here ever inject one? my rub is going to montreal steak seasoning and garlic. oh and it will be boneless

landarc · 06-16-2010, 11:16 AM

Okay, boneless I can see 3 hours. I have never injected one. Never felt it needed it.

timmy7649 · 06-16-2010, 01:30 PM

another question. i just found prime rib roasts 4.99 lb at safeway. so will a 12lb bone in bee enough for 12 people. and at 300* how long do you think it will take. sorry for all the questions. i just dont want to screw this up since it is my buddy's b-day. man i love this place!!

blues_n_cues · 06-16-2010, 01:39 PM

sounds like it needs pix....

landarc · 06-16-2010, 05:41 PM

I would say with no bone at 300F you are looking at 6 hours cooking, 30 minutes min. rest. 1 pound per person boneless should be plenty if you are serving sides and the guests are not gluttons.

timmy7649 · 06-17-2010, 03:41 PM

so new info!! 14 lb boneless for 20 people. i'm going to give my self 7 hours to cook at 300* then take off at 130* internal and sear. hope that will work. it should be fun.

deguerre · 06-17-2010, 05:09 PM

Quote:

Originally Posted by timmy7649

it should be fun.

That's the key right there.

Ceedubya · 06-17-2010, 06:10 PM

Me and mine like ours pretty rare, so those temps are a little high for me. I usually pull mine at around 115-120 let rest and rise for 1 hour. It will usually carry over 5 or 10 degrees. After the hour I finish over HIGH heat for another 10 minutes or so, keeping a close eye on it so it doesn't flare or burn. Pull and let rest again. usually finishes right at 130-140, a perfect medium rare roast.

Basically, I follow Alton brown's method but instead of using some goofy flower pot in my oven, I do it on the smoker.

timmy7649 · 06-17-2010, 09:15 PM

well here it the victim!!!! funny story. went to the store and it was $4.99lb which it would of been $70. thats ok cause i had a $5 cooupon. got to the register and it rang up at $4.49 lb. so after coupon it was only $58 for a 14lb prime rib. can we say SCORE!!!!!!
so they want to eat at 3pm so what time would you put it on if cooking at 300*. thanks for everyone's help.
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Paulmark · 06-17-2010, 09:30 PM

Looks good , great deal, I'm sure it will turn out fine. It would be nice to see a step by step pron.

timmy7649 · 06-17-2010, 09:39 PM

Quote:

Originally Posted by Paulmark

Looks good , great deal, I'm sure it will turn out fine. It would be nice to see a step by step pron.

and you will!!!! sunday well maybe monday!@

06-16-2010, 08:30 AM	#1
timmy7649 Full Fledged Farker Join Date: 04-06-09 Location: lafayette,oregon	saturday prime rib cook. this saturday cooking for a buddy's b-day party. they want to eat at 3. so i'm gooing to put a 12 to 15lb prime rib on the uds at 10am at 300. when it hits 135 wrap and cooler till about 2:15pm. then at 2:15pm sear over high heat on the weber 22.5" and cut about 2:45pm. how does that sound to you all? __________________ JUST A LITTLE U.D.S. webber 22.5"

06-16-2010, 08:45 AM	#2
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	IMO, the temp you are wrapping the roast at is high. How done do you want this roast to be, eg. MR, Medium, MW? I usually pull at 125 and let rest. The residual heat will take it to 130. That will give you some room to work with when you do the reverse sear. Also I like to cut that size of PR down to 2 or 3 pieces. One for easier handling and you can vary the temp on each piece for your guests. __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ

06-16-2010, 09:42 AM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	A 12 to 15 pound rib roast with bones holds a lot of heat, I agree that you want to stop at 125F and let it rise. It could go as much as 10 degrees wrapped and rested, which would put you at medium. If it is a long slender prime rib, you can get all the levels of doneness in one roast, the larger diameter rib roasts are more difficult to pull that off. I am also a little concerned for your timing, allowing less than 4 hours for a rib roast is cutting it think at low heats. Now, I can't remember the last time I cooked a rib roast at any heat higher than 250F, but, it ran at 45 minutes to an hour per pound, even if it is 30 mins. per pound, you are looking at 6 hours for a 12lber. If the bone is in, I think you should allow more time. __________________ [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]

06-16-2010, 10:09 AM	#4
NeoTrout is One Chatty Farker Join Date: 11-26-08 Location: Elmhurst, Illinois	I never done one on a UDS but I cook a rib roast on my Weber kettle at 200 for around a half hour a pound or till the center is 125-130. I sear at the beginning. Comes out tender and juicy every time. Like restaurant "prime rib". Good luck. __________________ Steve [B]"Le Grille? What the hell is that?"[/B] Klose 20x48 Deluxe Offset Pipe Smoker Weber 22.5, Weber 22.5 w/Rotisserie Weber Performer, Weber Ranch Kettle, 18" WSM Weber Smokey Joe, Weber Homer Simpson Smokey Joe Bayou Classic Turkey Fryer, Blackstone 28" Griddle Brinkmann Smoke'n Grill, UDS, Weber 26" H-D FLHR

06-16-2010, 11:11 AM	#5
timmy7649 Full Fledged Farker Join Date: 04-06-09 Location: lafayette,oregon	thanks guys. i want it to be about medium. so i guess i will pull about 125*. then do a sear. every one here i talked too said it should only take about 3 hours. so i thought i was allowing enough time. any one here ever inject one? my rub is going to montreal steak seasoning and garlic. oh and it will be boneless __________________ JUST A LITTLE U.D.S. webber 22.5"

06-16-2010, 11:16 AM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Okay, boneless I can see 3 hours. I have never injected one. Never felt it needed it. __________________ [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]

06-16-2010, 01:30 PM	#7
timmy7649 Full Fledged Farker Join Date: 04-06-09 Location: lafayette,oregon	another question. i just found prime rib roasts 4.99 lb at safeway. so will a 12lb bone in bee enough for 12 people. and at 300* how long do you think it will take. sorry for all the questions. i just dont want to screw this up since it is my buddy's b-day. man i love this place!! __________________ JUST A LITTLE U.D.S. webber 22.5"

06-16-2010, 01:39 PM	#8
blues_n_cues is One Chatty Farker Join Date: 12-16-07 Location: south central,ky.	sounds like it needs pix.... __________________ Blues_n_Cues BBQ Concessions & Catering

06-16-2010, 05:41 PM	#9
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I would say with no bone at 300F you are looking at 6 hours cooking, 30 minutes min. rest. 1 pound per person boneless should be plenty if you are serving sides and the guests are not gluttons. __________________ [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]

06-17-2010, 03:41 PM	#10
timmy7649 Full Fledged Farker Join Date: 04-06-09 Location: lafayette,oregon	so new info!! 14 lb boneless for 20 people. i'm going to give my self 7 hours to cook at 300* then take off at 130* internal and sear. hope that will work. it should be fun. __________________ JUST A LITTLE U.D.S. webber 22.5"

06-17-2010, 06:10 PM	#12
Ceedubya Knows what a fatty is. Join Date: 05-25-08 Location: Helena, MT	Me and mine like ours pretty rare, so those temps are a little high for me. I usually pull mine at around 115-120 let rest and rise for 1 hour. It will usually carry over 5 or 10 degrees. After the hour I finish over HIGH heat for another 10 minutes or so, keeping a close eye on it so it doesn't flare or burn. Pull and let rest again. usually finishes right at 130-140, a perfect medium rare roast. Basically, I follow Alton brown's method but instead of using some goofy flower pot in my oven, I do it on the smoker. __________________ 2 Weber 22.5 Kettles, 2 Magnum vertical cookers, and a competition backwoods clone trailer.

06-17-2010, 09:15 PM	#13
timmy7649 Full Fledged Farker Join Date: 04-06-09 Location: lafayette,oregon	well here it the victim!!!! funny story. went to the store and it was $4.99lb which it would of been $70. thats ok cause i had a $5 cooupon. got to the register and it rang up at $4.49 lb. so after coupon it was only $58 for a 14lb prime rib. can we say SCORE!!!!!! so they want to eat at 3pm so what time would you put it on if cooking at 300. thanks for everyone's help. [IMG][/IMG] [IMG][/IMG] [IMG][/IMG] __________________ JUST A LITTLE U.D.S. webber 22.5" Last edited by timmy7649; 06-17-2010 at 09:16 PM.. Reason: forgot image*

06-17-2010, 09:30 PM	#14
Paulmark is One Chatty Farker Join Date: 08-05-09 Location: Stockton CA	Looks good , great deal, I'm sure it will turn out fine. It would be nice to see a step by step pron. __________________ Green Weber Performer w/S.S rotisserie ring/ECB/18.5WSM/Red thermapen/Maverick ET-73

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