The BBQ BRETHREN FORUMS.


Forum Portal 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
Unread 06-02-2010, 07:55 AM   #1
timmy7649
Full Fledged Farker
 
timmy7649's Avatar
 
Join Date: 04-06-09
Location: lafayette,oregon
Downloads: 0
Uploads: 0
Default prime rib q

so if i had a 15 lb prime rib and wanted to cook it at 300* in my uds, how long would it take to get to 140*? thats with a resting period of 1 hr. doing it for my buddys b day party. dont really want to cook it for 15 hours. thanks in advance for the help.
__________________
JUST A LITTLE U.D.S. webber 22.5"
timmy7649 is offline   Reply With Quote


Unread 06-02-2010, 08:10 AM   #2
timzcardz
Babbling Farker

 
timzcardz's Avatar
 
Join Date: 07-22-05
Location: Long Island, NY
Downloads: 0
Uploads: 0
Default

Can't speak to the UDS, but I've done them plenty of times in my in my WSM @300-325, and it would probably be pulled and coolered at about 2.5 - 3 hours.
__________________
GRIM REAPER SMOKERS - "BBQ To Die For"
"Founders Club" Operation BBQ Relief
Weber Smokey Mountain x 2
Weber Genesis Silver x 2
Weber One Touch Gold
Weber Performer x 2
Weber Smokey Joe
Bottle of Absolut
Bottle of Beer
Everything Ripken, "Cards and Que. One tastes of cardboard, the other sweet blue." ©
timzcardz is offline   Reply With Quote


Thanks from:--->
Unread 06-02-2010, 08:21 AM   #3
Philly-QueMaster
is one Smokin' Farker
 
Join Date: 06-09-09
Location: Willow Grove, PA
Downloads: 0
Uploads: 0
Default

No way is it going to take 15 hours to cook. Your looking at probably 2-3 hours. Also I would pull before 140*, that's getting close to well done after resting. I would pull around 125-130* for medium rare to medium.
Philly-QueMaster is offline   Reply With Quote


Thanks from: --->
Unread 06-02-2010, 08:34 AM   #4
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Philly-QueMaster View Post
No way is it going to take 15 hours to cook. Your looking at probably 2-3 hours. Also I would pull before 140*, that's getting close to well done after resting. I would pull around 125-130* for medium rare to medium.
What he said. I try to pull mine at these temps and let it rise to medium rare.
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"If more people would just open their minds, more people would learn things." Wampus
deguerre is offline   Reply With Quote


Unread 06-02-2010, 08:41 AM   #5
NeoTrout
is One Chatty Farker

 
NeoTrout's Avatar
 
Join Date: 11-26-08
Location: Elmhurst, Illinois
Downloads: 0
Uploads: 0
Default

I never done one on a UDS but I cook a rib roast on my Weber kettle at 200 for a half hour a pound. Comes out tender and juicy every time.
__________________
Steve
"Le Grille? What the hell is that?"

Klose 20x48 Deluxe Offset Pipe Smoker
Weber 22.5, Weber 22.5 w/Rotisserie
Weber Performer, Weber Ranch Kettle
Weber Smokey Joe, Weber Homer Simpson Smokey Joe
Bayou Classic Turkey Fryer
Brinkmann Smoke'n Grill, UDS
H-D FLHR
NeoTrout is offline   Reply With Quote


Unread 06-02-2010, 08:47 AM   #6
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by NeoTrout View Post
I never done one on a UDS but I cook a rib roast on my Weber kettle at 200 for a half hour a pound. Comes out tender and juicy every time.
Steve, do you do a reverse sear?
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"If more people would just open their minds, more people would learn things." Wampus
deguerre is offline   Reply With Quote


Unread 06-02-2010, 08:53 AM   #7
NeoTrout
is One Chatty Farker

 
NeoTrout's Avatar
 
Join Date: 11-26-08
Location: Elmhurst, Illinois
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by deguerre View Post
Steve, do you do a reverse sear?
No. I sear at the beginning.
__________________
Steve
"Le Grille? What the hell is that?"

Klose 20x48 Deluxe Offset Pipe Smoker
Weber 22.5, Weber 22.5 w/Rotisserie
Weber Performer, Weber Ranch Kettle
Weber Smokey Joe, Weber Homer Simpson Smokey Joe
Bayou Classic Turkey Fryer
Brinkmann Smoke'n Grill, UDS
H-D FLHR
NeoTrout is offline   Reply With Quote


Thanks from:--->
Unread 06-02-2010, 09:05 AM   #8
early mornin' smokin'
is One Chatty Farker
 
Join Date: 10-06-08
Location: wading river, ny
Downloads: 0
Uploads: 0
Default

reverse sear all the way, smoke at 225-250 until about 130internal, pull it, ramp the pit up to 4-500 and get it crusty
__________________
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


Unread 06-02-2010, 09:34 AM   #9
Chef Jim
Babbling Farker

 
Chef Jim's Avatar
 
Join Date: 02-07-10
Location: Tequesta, Florida
Downloads: 0
Uploads: 0
Default

I do mine a t 225-250, 15 lbs is large but never needs 15 hours. I would guess about 5. And pull it at about 130, foil and towel for 30 to 45 minutes. Good luck, save me some and show us the prons.
__________________
Judge Jim, Given to me by Terry @ Git R Smoked.
Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet.
http://www.chef-jim.com

A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.


Chef Jim is offline   Reply With Quote


Unread 06-02-2010, 11:04 AM   #10
timmy7649
Full Fledged Farker
 
timmy7649's Avatar
 
Join Date: 04-06-09
Location: lafayette,oregon
Downloads: 0
Uploads: 0
Default

thanks guys. sounds like 130* ill pull it off and foil and towel it and into the ice chest. one other question, how long can it rest in the cooler do you think? that is before it will be over done. but i think coolering it does not keep it cooking?
__________________
JUST A LITTLE U.D.S. webber 22.5"
timmy7649 is offline   Reply With Quote


Unread 06-02-2010, 11:28 AM   #11
big brother smoke
somebody shut me the fark up.


 
big brother smoke's Avatar
 
Join Date: 05-03-06
Location: Ventura, CA
Downloads: 0
Uploads: 0
Default

Just cooked up several this past weekend. I cut the 15lbers in two and they still took 2 hours plus at 280ish.
__________________
Peace and Smoke,
BBS

https://www.bigpoppasmokers.com/stor...nufacturer=314

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous

"Walk with Us"
big brother smoke is offline   Reply With Quote


Unread 06-02-2010, 11:56 AM   #12
Chef Jim
Babbling Farker

 
Chef Jim's Avatar
 
Join Date: 02-07-10
Location: Tequesta, Florida
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by timmy7649 View Post
thanks guys. sounds like 130* ill pull it off and foil and towel it and into the ice chest. one other question, how long can it rest in the cooler do you think? that is before it will be over done. but i think coolering it does not keep it cooking?
I did that with a Lamb that I just cooked. It was wrapped for over three hours. This is how it looked when it came out.

__________________
Judge Jim, Given to me by Terry @ Git R Smoked.
Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet.
http://www.chef-jim.com

A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.


Chef Jim is offline   Reply With Quote


Unread 06-02-2010, 12:17 PM   #13
timzcardz
Babbling Farker

 
timzcardz's Avatar
 
Join Date: 07-22-05
Location: Long Island, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by big brother smoke View Post
Just cooked up several this past weekend. I cut the 15lbers in two and they still took 2 hours plus at 280ish.
Cutting them in half will not significantly affect the cook time, but it will give you twice the number of ends for those that prefer them.
__________________
GRIM REAPER SMOKERS - "BBQ To Die For"
"Founders Club" Operation BBQ Relief
Weber Smokey Mountain x 2
Weber Genesis Silver x 2
Weber One Touch Gold
Weber Performer x 2
Weber Smokey Joe
Bottle of Absolut
Bottle of Beer
Everything Ripken, "Cards and Que. One tastes of cardboard, the other sweet blue." ©
timzcardz is offline   Reply With Quote


Unread 06-02-2010, 12:22 PM   #14
jgh1204
Babbling Farker
 
jgh1204's Avatar
 
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by timzcardz View Post
Cutting them in half will not significantly affect the cook time, but it will give you twice the number of ends for those that prefer them.
The crust is the best part. The eye can be a bit bland.
__________________
Wannabe BBQ Illuminati
jgh1204 is offline   Reply With Quote


Unread 06-02-2010, 12:26 PM   #15
jimmyinsd
Full Fledged Farker
 
Join Date: 05-11-10
Location: Twin Brooks, SD
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by timzcardz View Post
Cutting them in half will not significantly affect the cook time, but it will give you twice the number of ends for those that prefer them.

why wouldnt halving the size of the roast reduce the cooking time? i would think that it would pretty big difference based on rules of thumb regarding cooking times based on weight of roast. whats the exception here?
__________________
COS, SS gasser,10-10-10 UDS,and 4-4-11 her twin sister, 22.5 silver, and others.

Last edited by jimmyinsd; 06-02-2010 at 12:27 PM.. Reason: correct spelling error
jimmyinsd is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Prime Rib Big B Q-talk 5 12-16-2010 06:07 AM
Prime Rib: Boneless v. Standing Rib? txschutte Q-talk 16 11-26-2009 01:03 PM
prime rib sturgeonpro Q-talk 7 08-19-2009 11:26 PM
Standing Rib/Prime Rib on sale at cattleman's dodgeramsst2003 Q-talk 2 12-21-2008 09:35 PM
Prime Rib Smoker Q-talk 5 11-19-2005 04:06 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 10:12 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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