MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 07-29-2019, 12:43 PM   #1
Outnumbered
is Blowin Smoke!
 
Join Date: 09-18-11
Location: Smithville, Missouri, United States
Default Prime Rib Advice

We're have a managers retreat at a lake house this week and I'm taking the UDS to do a prime rib one night. I'm considering doing it slathered in butter with garlic, or using BPS Steak Rub? Any suggestions you might have?
__________________
Greg Vincent

When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy.
Outnumbered is offline   Reply With Quote




Old 07-29-2019, 12:53 PM   #2
Big George's BBQ
somebody shut me the fark up.


 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Name/Nickname : George
Default

For a good cut of meat- salt and pepper I have used McCormick's with good success
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team
Proud Member of the Zero Club

When all else fails ask yourself WWGALD
Big George's BBQ is online now   Reply With Quote


Thanks from:--->
Old 07-29-2019, 03:05 PM   #3
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Default

Whatever your seasonings.... I would suggest cooking it around 225° - 230° and use a good thermometer to monitor the internal temp. Sometimes I'll do a light end sear after a rest and other times the roast has the color I want. Here are some times to get you in the ball park, but rely on the thermometer, not the clock.

All the temperatures reported below are when the roast is still in the cooker, so take into account the carry over (rise).

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~

KCBS - CBJ & CTC
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is online now   Reply With Quote


1 members found this post helpful.
Old 07-29-2019, 06:17 PM   #4
Outnumbered
is Blowin Smoke!
 
Join Date: 09-18-11
Location: Smithville, Missouri, United States
Default

Quote:
Originally Posted by thirdeye View Post
Whatever your seasonings.... I would suggest cooking it around 225° - 230° and use a good thermometer to monitor the internal temp. Sometimes I'll do a light end sear after a rest and other times the roast has the color I want. Here are some times to get you in the ball park, but rely on the thermometer, not the clock.

All the temperatures reported below are when the roast is still in the cooker, so take into account the carry over (rise).

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°
Thanks. It's been awhile since I've done one and this confirms what I've been recalling. It's an 8 pounder, bone in. I'll use the Thermapen to monitor temp.

Planning for a 6:30 eat time, so will put it on about 1:00-1:30 to allow for screwups and rest time.
__________________
Greg Vincent

When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy.
Outnumbered is offline   Reply With Quote


Old 07-29-2019, 06:22 PM   #5
food4thot
is One Chatty Farker

 
food4thot's Avatar
 
Join Date: 07-31-14
Location: Troy, MI
Name/Nickname : Erik, E
Default

Rotisserie setup
__________________
Green Weber Performer w/Rotisserie Kit--18.5 WSM--OTS--Brinkmann vertical--Jumbo Joe--Blackstone 17--TW8060--Michigan State Green Thermapen
food4thot is offline   Reply With Quote


Old 07-29-2019, 06:25 PM   #6
Outnumbered
is Blowin Smoke!
 
Join Date: 09-18-11
Location: Smithville, Missouri, United States
Default

Quote:
Originally Posted by food4thot View Post
Rotisserie setup
Nope. Haven't gotten the rotisserie set up for the UDS yet. Have that in the plans, but not yet.
__________________
Greg Vincent

When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy.
Outnumbered is offline   Reply With Quote


Thanks from:--->
Old 07-29-2019, 07:44 PM   #7
food4thot
is One Chatty Farker

 
food4thot's Avatar
 
Join Date: 07-31-14
Location: Troy, MI
Name/Nickname : Erik, E
Default

Quote:
Originally Posted by Outnumbered View Post
Nope. Haven't gotten the rotisserie set up for the UDS yet. Have that in the plans, but not yet.
There's a poster here named 1buckie. Has an incredible collection of vintage Weber kettles and cooked pretty much everything on them. A grilling/BBQ sage, IMO. One of my favorite posters but according to the membership list has not posted here in over a year.

Posted a thread few years back asking how to collect BBQ drippings for gravy. Dumbass that I was, had always just put a pan under the meat and the drippings would burn up in the pan. 1buckie answered with pictures of how to do it...a pan filled with water and covered by heavy duty foil in sort of a reverse tent.

My point is, if doing the rib roast whole, catch the drippings. Au jus, gravy, add it to sauteed mushrooms, etc.

Hope 1buckie is still around and just on an extended hiatus.
__________________
Green Weber Performer w/Rotisserie Kit--18.5 WSM--OTS--Brinkmann vertical--Jumbo Joe--Blackstone 17--TW8060--Michigan State Green Thermapen
food4thot is offline   Reply With Quote


Old 07-29-2019, 09:57 PM   #8
mchar69
Babbling Farker
 
Join Date: 02-22-14
Location: Kensington, MD
Default

I should say Meathead says 220. no bones, roll it, tie it,

and blazing sear at the end.
I subscribe to that pink wall to wall deliciousness that

a previous poster ate. THAT is how to cook a prime rib.
For people who like meat cooked more -
DO NOT ORDER prime rib. Pretty easy.
mchar69 is offline   Reply With Quote


Old 07-29-2019, 10:00 PM   #9
mchar69
Babbling Farker
 
Join Date: 02-22-14
Location: Kensington, MD
Default

Where are the pics of the meat?
Where are the pics of that perfect meat???????
mchar69 is offline   Reply With Quote


Old 07-30-2019, 11:18 AM   #10
Big George's BBQ
somebody shut me the fark up.


 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Name/Nickname : George
Default

Gore and Ron_L have great posts on cooking this
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team
Proud Member of the Zero Club

When all else fails ask yourself WWGALD
Big George's BBQ is online now   Reply With Quote


Old 07-30-2019, 11:30 AM   #11
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Default

Quote:
Originally Posted by mchar69 View Post
I should say Meathead says 220. no bones, roll it, tie it,

and blazing sear at the end.
I subscribe to that pink wall to wall deliciousness that

a previous poster ate. THAT is how to cook a prime rib.
For people who like meat cooked more -
DO NOT ORDER prime rib. Pretty easy.
About 35 years ago a chef told me "you aren't really cooking a prime rib, just warming it up", and in his restaurant they cooked 4 or 5 of them Friday, Saturday and Sunday. He swore by the low cooking temps not just for the even doneness but he claimed there was more yield which I can buy into.
__________________
~thirdeye~

KCBS - CBJ & CTC
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is online now   Reply With Quote


Old 07-30-2019, 03:27 PM   #12
chingador
is one Smokin' Farker

 
chingador's Avatar
 
Join Date: 10-18-06
Location: Houston, TX
Default

I like to take mine to an internal of around 115-119 then pull and rest. I then put in the oven on a raised rack over a roasting pan at the highest temp the oven go, around 550 is good for about 10 minutes for a nice crust. This method has always been foolproof for me. I prefer the oven finish to the hot grill for consistency sake.

I have used Thirdey's table as a guideline and be sure to start taking temps starting about the halfway point to make sure I don't overshoot. You can rest at room temperature for up to an hour before blasting in the oven for final sear.

As seasonings, use whatever you like for steak, just use a nice heavy coat.
__________________
______________________________________________

Primo Oval XL, BPS drum, Weber gasser
chingador is offline   Reply With Quote


Old 07-30-2019, 03:35 PM   #13
smoke ninja
somebody shut me the fark up.

 
smoke ninja's Avatar
 
Join Date: 01-03-14
Location: Detroit michigan
Default

Quote:
Originally Posted by food4thot View Post
There's a poster here named 1buckie. Has an incredible collection of vintage Weber kettles and cooked pretty much everything on them. A grilling/BBQ sage, IMO. One of my favorite posters but according to the membership list has not posted here in over a year.

Posted a thread few years back asking how to collect BBQ drippings for gravy. Dumbass that I was, had always just put a pan under the meat and the drippings would burn up in the pan. 1buckie answered with pictures of how to do it...a pan filled with water and covered by heavy duty foil in sort of a reverse tent.

My point is, if doing the rib roast whole, catch the drippings. Au jus, gravy, add it to sauteed mushrooms, etc.

Hope 1buckie is still around and just on an extended hiatus.
I miss 1buckie. he had some good stuff. we have lost alot of talent here. dont know why some have just moved on. he was definitely part of what I call the golden age of the bbq brethren. not sure what happened but the golden age seemed to end about a year or two after I joined

as for cooking rib roast this is the best thread I've seen here on the subject

https://www.bbq-brethren.com/forum/s...d.php?t=150482

the single best piece of advice I can give is cook as low as you can
__________________
Let's all just calm down and smoke a fatty

Help us raise funds to feed our Veterans and Homeless HERE

www.gofundme.com/2s8fv5qs
smoke ninja is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 09:38 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts