拉猪肉
The BBQ BRETHREN FORUMS.


Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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 just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 11-20-2009, 10:34 PM   #1
umyaya
Knows what a fatty is.

 
Join Date: 01-07-09
Location: Charlotte, NC
Exclamation Cooking time on a 21 pound rib roast???????

I did a trial run not too long ago with a prime rib roast that had only 3 ribs (~7 pounds). I'm smoking a 21 pound rib roast for a party tomorrow night (7 ribs). I can find posts that say 10 hours and posts that say 5 hours. Any help would be greatly appreciated!
__________________
IMBAS Certified MOINK baller
FEC100
Fast Eddy Pellet Cooker
umyaya is offline   Reply With Quote


Old 11-20-2009, 11:21 PM   #2
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

Depends on the temperature and technique. I know that when I did one at 400F for one hour and 275F until done, it got to medium rare in 8 hours. It is a large cut of meat. I assume bone-in here.
__________________
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Old 11-21-2009, 01:02 AM   #3
early mornin' smokin'
is One Chatty Farker
 
Join Date: 10-06-08
Location: wading river, ny
Default

well well well, how you cooking it, i know for a fact, cranking it up, 500 degrees or so, about 5 mins a lb, than drop to 225 until internal of 135 yields a mighty nice perfectly medium rare roast, but thats just how i like mine. And it'll only take u 2-5 hrs
__________________
L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel
early mornin' smokin' is offline   Reply With Quote


Old 11-21-2009, 06:13 AM   #4
umyaya
Knows what a fatty is.

 
Join Date: 01-07-09
Location: Charlotte, NC
Default Low & Slow

Sorry, my plan is to cook it at 250 the whole way.
__________________
IMBAS Certified MOINK baller
FEC100
Fast Eddy Pellet Cooker
umyaya is offline   Reply With Quote


Old 11-21-2009, 06:14 AM   #5
umyaya
Knows what a fatty is.

 
Join Date: 01-07-09
Location: Charlotte, NC
Default

Bone-in
__________________
IMBAS Certified MOINK baller
FEC100
Fast Eddy Pellet Cooker
umyaya is offline   Reply With Quote


Old 11-21-2009, 10:13 AM   #6
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 umyaya View Post
I did a trial run not too long ago with a prime rib roast that had only 3 ribs (~7 pounds). I'm smoking a 21 pound rib roast for a party tomorrow night (7 ribs). I can find posts that say 10 hours and posts that say 5 hours. Any help would be greatly appreciated!
Quote:
Originally Posted by umyaya View Post
Sorry, my plan is to cook it at 250 the whole way.
I agree about the 250* pit temp. But here is something to consider..... Of the 20 or so folks at this party it might be possible that more than two want an end cut. Cutting it in half or thirds will increase the end cuts.

My worst habit is not paying attention to the actual cook times. I generally have an hour window for any sit down time, and I never worry if I don't hit that. That said I put a request at the top of my standing rib roast page on my cookin' site asking for cooking times. Of the 20 or 25 responses here are the results.

Standing Rib Roast - Cook Times

4 pound roast - 220° -250° pit temp - 2 hours to reach 125°
7 pound roast - 250° pit temp - 3 hours 40 minutes to reach 123°
7 pound roast - 220° -250° pit temp - 3-1/2 hours to reach 125°
10 pound roast - 220°-228° pit temp - 3 hours to reach 120°
14 pound roast - 220° -250° pit temp - 4-1/2 hours to reach 125°
15 pound roast - 220°-250° pit temp - 4 hrs 50 min to reach 127°
__________________
~thirdeye~

KCBS - CBJ
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 offline   Reply With Quote


Old 11-21-2009, 03:48 PM   #7
umyaya
Knows what a fatty is.

 
Join Date: 01-07-09
Location: Charlotte, NC
Default Thank you

Brilliant! Thanks Thirdeye. I decided to cut it into 2 pieces and put the slightly larger piece closer to the fire.
__________________
IMBAS Certified MOINK baller
FEC100
Fast Eddy Pellet Cooker
umyaya is offline   Reply With Quote


Old 11-21-2009, 03:54 PM   #8
thirdeye
somebody shut me the fark up.

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

I hope you have a cable thermometer, they are really handy on roasts like this. When the internal gets close to 100*, you can decide if you need to alter the pit temp to coincide with your sit down time.
__________________
~thirdeye~

KCBS - CBJ
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 offline   Reply With Quote


Old 11-21-2009, 05:50 PM   #9
Danny
Got Wood.
 
Join Date: 10-31-09
Location: Carlsbad, New Mexico
Default Cooking Prime Rib

We do a lot of prime rib at the joint during the holidays. Most of them run close to 20lbs. I smoke them around the 250 degree range. Why? Two reasons...since this cut of meat is pulled off the smoker at a much lower temperature than a tough cut of meat (brisket, ect.), it won't be on the smoker nearly as long. At around 250 degrees, it will cook long enough to develope a good smoke penetration. Second reason is that this temperature is hot enough to create a nice bark for the amount of time the prime rib will be on the pit, if you don't pull it before around 140 degrees internally. Most of my customers want it cook to around 140-145 internally. If I pull them at 140 degrees internally, they will generally rise to about 144 degrees before the internally temperature starts to drop.

Remember an important tip when trying to cook for a crowd. People that like their beef rare will eat it if it is a little past that point (not burned up!). However, people that like their beef done will not eat rare beef (most of the time). Just something I've pick up over the years.

Danny
Danny is offline   Reply With Quote


Old 11-21-2009, 06:00 PM   #10
Danny
Got Wood.
 
Join Date: 10-31-09
Location: Carlsbad, New Mexico
Default Time Factor

Sorry, forgot to give the time. It usually takes about 6 hours for a 20lb. rib roast to reach 140 degrees internally cooked at around 250 degrees pit temperature. Different pits cook different. This is the general time factor on my pit (Oyler 700). Plus I normally have a big load.

Danny
Danny is offline   Reply With Quote


Old 11-21-2009, 06:02 PM   #11
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

Quote:
Originally Posted by Danny View Post
Remember an important tip when trying to cook for a crowd. People that like their beef rare will eat it if it is a little past that point (not burned up!). However, people that like their beef done will not eat rare beef (most of the time). Just something I've pick up over the years.

Danny
I believe that is absolutely true. I have found that folks that want it cooked to past medium (no pink) will not eat anything short of that.
__________________
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Old 11-21-2009, 08:06 PM   #12
Nitrofly
is one Smokin' Farker
 
Join Date: 09-27-06
Location: Worcester mass
Default

Quote:
Originally Posted by thirdeye View Post
I agree about the 250* pit temp. But here is something to consider..... Of the 20 or so folks at this party it might be possible that more than two want an end cut. Cutting it in half or thirds will increase the end cuts.

My worst habit is not paying attention to the actual cook times. I generally have an hour window for any sit down time, and I never worry if I don't hit that. That said I put a request at the top of my standing rib roast page on my cookin' site asking for cooking times. Of the 20 or 25 responses here are the results.

Standing Rib Roast - Cook Times

4 pound roast - 220° -250° pit temp - 2 hours to reach 125°
7 pound roast - 250° pit temp - 3 hours 40 minutes to reach 123°
7 pound roast - 220° -250° pit temp - 3-1/2 hours to reach 125°
10 pound roast - 220°-228° pit temp - 3 hours to reach 120°
14 pound roast - 220° -250° pit temp - 4-1/2 hours to reach 125°
15 pound roast - 220°-250° pit temp - 4 hrs 50 min to reach 127°

When I grow up I want to be as smart as thirdeye
I have smoked a whole Rib roast up 115 then seared the outside on
a wicked hot grill.
__________________
Sully lunchmeat BBQ team
KCBS Certified BBQ Judge
New England Barbecue Society Board of Directors
BAAAHHHBEQUE !!!
2 WSM more of a good thing
Brinkman offset
Backwoods competitor
Weber Performer
22' weber kettle w/rottiserie
17" table top weber kettle & weber smokey joe.
Nitrofly is offline   Reply With Quote


Old 11-21-2009, 09:04 PM   #13
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 Danny View Post
We do a lot of prime rib at the joint during the holidays. Most of them run close to 20lbs. I smoke them around the 250 degree range. Why? Two reasons...since this cut of meat is pulled off the smoker at a much lower temperature than a tough cut of meat (brisket, ect.), it won't be on the smoker nearly as long. At around 250 degrees, it will cook long enough to develope a good smoke penetration. Second reason is that this temperature is hot enough to create a nice bark for the amount of time the prime rib will be on the pit, if you don't pull it before around 140 degrees internally. Most of my customers want it cook to around 140-145 internally. If I pull them at 140 degrees internally, they will generally rise to about 144 degrees before the internally temperature starts to drop.

Remember an important tip when trying to cook for a crowd. People that like their beef rare will eat it if it is a little past that point (not burned up!). However, people that like their beef done will not eat rare beef (most of the time). Just something I've pick up over the years.

Danny
Quote:
Originally Posted by Danny View Post
Sorry, forgot to give the time. It usually takes about 6 hours for a 20lb. rib roast to reach 140 degrees internally cooked at around 250 degrees pit temperature. Different pits cook different. This is the general time factor on my pit (Oyler 700). Plus I normally have a big load.

Danny
Aw man, are you Danny Gaulden? If so, I'm glad you are posting here. If you are.....You are personally responsible for some of my big steps in barbecue.
__________________
~thirdeye~

KCBS - CBJ
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 offline   Reply With Quote


Old 11-22-2009, 08:24 AM   #14
Danny
Got Wood.
 
Join Date: 10-31-09
Location: Carlsbad, New Mexico
Default

Hello Thirdeye,
Yes, this is Danny G. So glad I helped you become a better bbq'er. Thanks for the kind words. You just made my day. This is quite a forum, just couldn't resist joining.

Danny
Danny is offline   Reply With Quote


Old 11-22-2009, 09:50 AM   #15
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 Danny View Post
Hello Thirdeye,
Yes, this is Danny G. So glad I helped you become a better bbq'er. Thanks for the kind words. You just made my day. This is quite a forum, just couldn't resist joining.

Danny
You're welcome....You are responsible for getting me hooked up with Rocky and my BDS's. I just sent you a Private Message
__________________
~thirdeye~

KCBS - CBJ
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 offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Cooking The Perfect Prime Rib Roast Midnight Smoke Q-talk 22 12-23-2011 10:55 PM
Standing Rib Roast - cooking advice Tricky Q-talk 5 12-23-2011 09:29 AM
Ribeye roast vs Prime rib cooking advice needed pahutchens Q-talk 26 12-18-2011 08:48 PM
HELP!!!! Cook Time for a 14 lb Rib Roast???????? Wampus Q-talk 32 12-24-2009 08:12 PM
What is your average cooking time hours/pound for brisket & butts? bbqneo Q-talk 15 05-05-2007 08:58 AM

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

Loading



All times are GMT -5. The time now is 04:55 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, 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.