Emergency request - Prime Rib timing

I've done 12# beef roasts at that temp that took roughly 5 hours. I would have to guess somewhere close to that...

Here are some prime rib smoking times and temps I've compiled for years on my cookin' site. Trust your thermometer over a timer, but these will get you in the ball-park. I have a gap between 11 and 14 pounds, so if you don't mind... track your pit temp and cook time and report back and I'll your information to the list.

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.

Note: dome temp refers to the thermometer mounted in the lid of a BGE or Primo. Pit temp refers to actual temp at the cooking grate.

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°

Oh, my guess will be 4 hours and 12 minutes. :biggrin1:

Fwiw, cook time is based on thickness of the loin, not the weight. Say you have a full 7 bone 18lb ribeye. If you cut slice about a third of it off to get a 13lb and 6lb hunk, they'd both take the same amount of time to cook and that would match the cook time for the whole loin.

Also, something that often gets left out of consideration is starting temp. Some folks like to try and have their beef at room temp before cooking. That will cut down on the actual cook time as it takes less time to go from 60ish degrees to 130 than it does to go from 40 to 130

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Yes, thickness as well as shape can be more important than weight, but's it's rare for someone to measure the diameter of their roast. At certain times the length-to-diameter ratio comes into play and a pork loin is a good example as they are somewhat consistent in shape. A whole loin will cook at about the same time as 1/2 a loin, just like a 3' length of sausage will cook the same as an 8" length.

Shape on a prime rib (or actually shaping) will make for a more even cook. I cut these full boneless roasts in half and tied them to make the shape more uniform which evened out the doneness across the slice and to some degree from end-to-center.

Sounds like a great success, Brian!

congratulations on a successful cook