prime rib q

timmy7649 · 06-02-2010, 07:55 AM

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.

timzcardz · 06-02-2010, 08:10 AM

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.

Philly-QueMaster · 06-02-2010, 08:21 AM

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.

deguerre · 06-02-2010, 08:34 AM

Quote:

Originally Posted by Philly-QueMaster

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.

NeoTrout · 06-02-2010, 08:41 AM

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.

deguerre · 06-02-2010, 08:47 AM

Quote:

Originally Posted by NeoTrout

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?

NeoTrout · 06-02-2010, 08:53 AM

Quote:

Originally Posted by deguerre

Steve, do you do a reverse sear?

No. I sear at the beginning.

early mornin' smokin' · 06-02-2010, 09:05 AM

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

Chef Jim · 06-02-2010, 09:34 AM

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.

timmy7649 · 06-02-2010, 11:04 AM

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?

big brother smoke · 06-02-2010, 11:28 AM

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

Chef Jim · 06-02-2010, 11:56 AM

Quote:

Originally Posted by timmy7649

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.

timzcardz · 06-02-2010, 12:17 PM

Quote:

Originally Posted by big brother smoke

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.

jgh1204 · 06-02-2010, 12:22 PM

Quote:

Originally Posted by timzcardz

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.

jimmyinsd · 06-02-2010, 12:26 PM

Quote:

Originally Posted by timzcardz

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?

06-02-2010, 07:55 AM	#1
timmy7649 Full Fledged Farker Join Date: 04-06-09 Location: lafayette,oregon Downloads: 0 Uploads: 0	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"

06-02-2010, 08:10 AM	#2
timzcardz is Blowin Smoke! Join Date: 07-22-05 Location: Long Island, NY Downloads: 0 Uploads: 0	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" ™ Weber Smokey Mountain x 2 Weber Genesis Silver x 2 Weber One Touch Gold Weber Smokey Joe Weber Performer Bottle of Absolut Bottle of Beer Everything Ripken "Cards and Que. One tastes of cardboard, the other sweet blue." ©

06-02-2010, 08:41 AM	#5
NeoTrout is One Chatty Farker Join Date: 11-26-08 Location: Elmhurst, Illinois Downloads: 0 Uploads: 0	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

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	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 __________________ I'm an EGGHEAD, L BGE, dueling weber 26.75's, heineken 22 1/2, and a neglected pro-q 20

06-02-2010, 09:34 AM	#9
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida Downloads: 0 Uploads: 0	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.

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	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.

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

06-02-2010, 11:28 AM	#11
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	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 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

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