Emergency request - Prime Rib timing

newtwoq · 09-20-2019, 07:29 AM

I have a 13 lb prime rib smoking at 225-250 how long do you estimate to get to 130F?

creek bottom · 09-20-2019, 07:31 AM

I've done 12# beef roasts at that temp that took roughly 5 hours. I would have to guess somewhere close to that...

newtwoq · 09-20-2019, 07:36 AM

Perfect! Everything I could find was for a 6-7lb roast.

thirdeye · 09-20-2019, 08:21 AM

Here are some prime rib smoking times and temps I've compiled for years on my cookin' site. Trust your thermometer over a timer, but these will get you in the ball-park. I have a gap between 11 and 14 pounds, so if you don't mind... track your pit temp and cook time and report back and I'll your information to the list.

Using the 220°-250°pit temps, and a smaller boneless roast, you can expect a 5° to 8° rise in the internal temperature stated below while the roast is resting on the cutting board.. A larger bone-in roast might rise 8° to 12°. All the temperatures reported below are when the roast is still in the cooker, so take into account the rise.

Note: dome temp refers to the thermometer mounted in the lid of a BGE or Primo. Pit temp refers to actual temp at the cooking grate.

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°

thirdeye · 09-20-2019, 08:25 AM

Oh, my guess will be 4 hours and 12 minutes.

Demosthenes9 · 09-20-2019, 10:42 AM

Fwiw, cook time is based on thickness of the loin, not the weight. Say you have a full 7 bone 18lb ribeye. If you cut slice about a third of it off to get a 13lb and 6lb hunk, they'd both take the same amount of time to cook and that would match the cook time for the whole loin.

Also, something that often gets left out of consideration is starting temp. Some folks like to try and have their beef at room temp before cooking. That will cut down on the actual cook time as it takes less time to go from 60ish degrees to 130 than it does to go from 40 to 130

Sent from my moto g(6) using Tapatalk

thirdeye · 09-20-2019, 12:00 PM

Yes, thickness as well as shape can be more important than weight, but's it's rare for someone to measure the diameter of their roast. At certain times the length-to-diameter ratio comes into play and a pork loin is a good example as they are somewhat consistent in shape. A whole loin will cook at about the same time as 1/2 a loin, just like a 3' length of sausage will cook the same as an 8" length.

Shape on a prime rib (or actually shaping) will make for a more even cook. I cut these full boneless roasts in half and tied them to make the shape more uniform which evened out the doneness across the slice and to some degree from end-to-center.

newtwoq · 09-23-2019, 03:51 PM

All, my apologies for no pictures, in the heat of the moment serving dinner to 16 people, I simply forgot.

I didn’t tie the roast as I forgot to pack my twine, but I did try to place it on the WSM in a way that kept it as round as I could.

I let the roast come up to temp for 1.5h prior to putting it on the cooker. The WSM had the water pan full and held at 230*F the whole cook. It went on at 12:30 and was at 125-130 (depending where you probed) at 3:30, only 3h cook. I rested under aluminum foil until I seared on a gas grill at 6:00 (temp only dropped to 122 by then). Came out perfectly med-rare edge to edge.

I honestly wish I had gotten a picture because it was beautiful!

Guests were extremely pleased!

Thank you guys!

ShadowDriver · 09-23-2019, 04:04 PM

Sounds like a great success, Brian!

smoke ninja · 09-23-2019, 07:38 PM

congratulations on a successful cook

09-20-2019, 07:29 AM	#1
newtwoq is one Smokin' Farker Join Date: 10-23-12 Location: Richmond, Va	Emergency request - Prime Rib timing I have a 13 lb prime rib smoking at 225-250 how long do you estimate to get to 130F? __________________ Brian Colonial Embers BBQ Team Large BGE 18.5" and 22.5" WSM's 36” Blackstone DigiQ DX2 Pit Master IQ110 Mav. ET-732 Thermapen

09-20-2019, 07:31 AM	#2
creek bottom is Blowin Smoke! Join Date: 03-14-19 Location: Northwestern PA Name/Nickname : Joe	I've done 12# beef roasts at that temp that took roughly 5 hours. I would have to guess somewhere close to that... __________________ Joe A1 Competition Smoker; Meadow Creek 96; Oklahoma Joe's Bronco (gone but not forgotten); Weber 26" & 22" Kettles; Camp Chef XXL Pellet Smoker; Blackstone 22" Portable; Weber 300 Series Gasser; Masterbuilt 30" Electric Cabinet

09-20-2019, 07:36 AM	#3
newtwoq is one Smokin' Farker Join Date: 10-23-12 Location: Richmond, Va	Perfect! Everything I could find was for a 6-7lb roast. __________________ Brian Colonial Embers BBQ Team Large BGE 18.5" and 22.5" WSM's 36” Blackstone DigiQ DX2 Pit Master IQ110 Mav. ET-732 Thermapen

09-20-2019, 08:21 AM	#4
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	Here are some prime rib smoking times and temps I've compiled for years on my cookin' site. Trust your thermometer over a timer, but these will get you in the ball-park. I have a gap between 11 and 14 pounds, so if you don't mind... track your pit temp and cook time and report back and I'll your information to the list. Using the 220°-250°pit temps, and a smaller boneless roast, you can expect a 5° to 8° rise in the internal temperature stated below while the roast is resting on the cutting board.. A larger bone-in roast might rise 8° to 12°. All the temperatures reported below are when the roast is still in the cooker, so take into account the rise. Note: dome temp refers to the thermometer mounted in the lid of a BGE or Primo. Pit temp refers to actual temp at the cooking grate. 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° __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
	1 members found this post helpful.

09-20-2019, 08:25 AM	#5
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	Oh, my guess will be 4 hours and 12 minutes. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

09-20-2019, 10:42 AM	#6
Demosthenes9 is Blowin Smoke! Join Date: 04-29-10 Location: Louisville	Fwiw, cook time is based on thickness of the loin, not the weight. Say you have a full 7 bone 18lb ribeye. If you cut slice about a third of it off to get a 13lb and 6lb hunk, they'd both take the same amount of time to cook and that would match the cook time for the whole loin. Also, something that often gets left out of consideration is starting temp. Some folks like to try and have their beef at room temp before cooking. That will cut down on the actual cook time as it takes less time to go from 60ish degrees to 130 than it does to go from 40 to 130 Sent from my moto g(6) using Tapatalk

09-20-2019, 12:00 PM	#7
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	Yes, thickness as well as shape can be more important than weight, but's it's rare for someone to measure the diameter of their roast. At certain times the length-to-diameter ratio comes into play and a pork loin is a good example as they are somewhat consistent in shape. A whole loin will cook at about the same time as 1/2 a loin, just like a 3' length of sausage will cook the same as an 8" length. Shape on a prime rib (or actually shaping) will make for a more even cook. I cut these full boneless roasts in half and tied them to make the shape more uniform which evened out the doneness across the slice and to some degree from end-to-center. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

09-23-2019, 03:51 PM	#8
newtwoq is one Smokin' Farker Join Date: 10-23-12 Location: Richmond, Va	All, my apologies for no pictures, in the heat of the moment serving dinner to 16 people, I simply forgot. I didn’t tie the roast as I forgot to pack my twine, but I did try to place it on the WSM in a way that kept it as round as I could. I let the roast come up to temp for 1.5h prior to putting it on the cooker. The WSM had the water pan full and held at 230*F the whole cook. It went on at 12:30 and was at 125-130 (depending where you probed) at 3:30, only 3h cook. I rested under aluminum foil until I seared on a gas grill at 6:00 (temp only dropped to 122 by then). Came out perfectly med-rare edge to edge. I honestly wish I had gotten a picture because it was beautiful! Guests were extremely pleased! Thank you guys! __________________ Brian Colonial Embers BBQ Team Large BGE 18.5" and 22.5" WSM's 36” Blackstone DigiQ DX2 Pit Master IQ110 Mav. ET-732 Thermapen

09-23-2019, 04:04 PM	#9
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	Sounds like a great success, Brian! __________________ [B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)

09-23-2019, 07:38 PM	#10
smoke ninja somebody shut me the fark up. Join Date: 01-03-14 Location: Detroit michigan	congratulations on a successful cook __________________ Let's all just calm down and smoke a fatty