Smoked Boneless Prime Rib

[Genghis John]

Alright, so I'm going to try cooking a boneless prime rib on my barrel smoker. I'm accustomed to doing this in the oven but a friend of mine said that smoking it yields divine results.

He told me to salt it, hit it with heavy oak smoke (200 for 5-6 hours) and let it rest thirty minutes before carving.

Your thoughts? The roast weighs 4.75 pounds, so a 5-6 hour cook seems a little excessive IMO.

[Blythewood BBQ'er]

I feel that's a little to long also. I usually do mine by internal temp, not really time. I will cook it till it hits 125 internal and then throw on a hot grill to sear the outside, for a good medium rare.

[PigTamer]

I feel that's a little to long also. I usually do mine by internal temp, not really time. I will cook it till it hits 125 internal and then throw on a hot grill to sear the outside, for a good medium rare.

+1 to this ^

[GermanTX]

To be honest, unless you overcook it you can pretty much do anything with a rib roast on the smoker and it still tastes awesome.

I usually apply slather of mustard, followed by HEAVY amount of kosher salt and coarse fresh cracked pepper.

I do it on the BGE and add a few mesquite and pecan chunks to it.

As Blythewood said, cook low 225ish first until it hits about 125 then take it off. At this point I'll crack open all vents and let it heat up to 600 degrees, then get the crust really nice on there.

Last one I made looked like this with that exact method.

Sorry about the "half eaten" pic, once it got sliced up I almost forgot to take a picture :)

[Blanton]

I think prime rib stands on its own. I would go very light smoke, especially since you are accustomed to doing them in the oven. You can always go heavier next time

[FC BBQ]

I feel that's a little to long also. I usually do mine by internal temp, not really time. I will cook it till it hits 125 internal and then throw on a hot grill to sear the outside, for a good medium rare.

This is the way I do rib roast.

[Smoke Dawg]

I like to stab the meat in multiple places and put slices if garlic inside. Use an Aujus rub and slow cook / smoke til 105 then a hot sear. I like it rare so you can always go to a highter IT for your liking.

You can always cook it more but can never uncook!

[Genghis John]

Man, you guys have been more than helpful!

I plan on smoking until 125 and then firing up the gas grill to get some sear marks going!

Thanks for the tips brethren!

[smoke ninja]

I agree with the going light on smoke. it should be a backround note, the beef is the star.

[Demosthenes9]

Time is probably close to correct for the given temp of 200 degrees. At 225ish, would probably be closer to 4 hours.

PR cook time isn't determined by weight, but rather, the thickness of the loin. A 4bone section that is 5 inches thick and 8lbs will take just as long to cook as a full 7bone 5 inch thick loin that is 14lbs, even though it weighs 6lbs less.

Couple of things to note. Carry over cooking will occur once you remove it from the smoker. How much more it will cook depends on your chamber temp while cooking. Figure on at least 5-7 degrees of carry over while resting.

Additionally, if you want to do a reverse sear, that too will increase internal temp, so pull it a bit earlier to account for that.

I like mine right between rare and mid rare. If I don't do a reverse sear, I pull at 127ish, tent with foil and let stand for 20 mins or so. If I want to reverse sear, I pull at around 120, again tent with foil to rest, then do the reverse sear after it has rested.

[TonyT]

I did one a few years back for mother's day that everyone still raves about. Look up "early mother's day dinner". Just my opinion, I'd go for a normal, clean smoke, not overly heavy.

[rick1201]

Would love to see pictures of the finished product. Sounds like the advice you got is right on. :thumb:

Rick

[LMAJ]

I would go 20 minutes/pound at about 250 degrees. I cooked a 6.8 pounder last Saturday in about 3 hours. Definitely rest it for 30 minutes. I would not go heavy on the smoke.
http://www.bbq-brethren.com/forum/showthread.php?t=207527

[thirdeye]

I usually cook bone-in ones.. but the last boneless one I did I used a mustard, garlic & thyme slather and cooked it fat down so the fat could shield some of the heat.

http://i.imgur.com/ZwqfYxK.jpg

http://i.imgur.com/UDwNK0P.jpg

http://i.imgur.com/jr3OcK1.jpg

Here is a list of cooking times using barbecue temps.

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.

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°

[Big George's BBQ]

This sounds great Looking forward to hearing/seeing the results

[bbqwilly]

How did it go?

[Wampus]

Yes....PHOTOS? How'd ya like it?

[dummy que]

i halve done several racks of ribeye from 5lb. to 15lb. season with salt black pepper slather with A-1 cook at 275 till internal temp. 125 to 135 (depends upon preference of gest) wrap in towels put in dry cooler let rest for 1 to 2 hours