Prime rib slow and low

[BigDog43]

I plan on doing a prime rib tonight and wanting to get some feedback on timing. I'm doing a reverse sear where I'll cook it at 200-250 until it gets to around 123 internal temp or so. Rest and sear on the back end of the cook.

How long can I expect a 8lb standing rib roast (bone in) to take to reach that temp on my LBGE.

 

[ShadowDriver]

See how this works for you, BigDog!

http://www.bbq-brethren.com/forum/showpost.php?p=2311224&postcount=1

I'm guessing somewhere around 4 hours.

 

[Smokiemon]

I plan on doing a prime rib tonight and wanting to get some feedback on timing. I'm doing a reverse sear where I'll cook it at 200-250 until it gets to around 123 internal temp or so. Rest and sear on the back end of the cook.

How long can I expect a 8lb standing rib roast (bone in) to take to reach that temp on my LBGE.

I would say cooking at 225 depending on your conditions, around the 4 hour mark. But in my experience every piece of meat cooks different. "It's done when it's done"

 

[smoke ninja]

4 hrs sounds about right. Give some extra time as an 8 lbs roast will stay hot long enough to give a cushion

 

[chingador]

4 hours more or less. I would start 5 hours before serving time. Once it hits 120 pull and rest for 30 minutes to 1 hour. High heat to finish and serve.

 

[BigDog43]

So I remember this happening to me last time. It cooks way faster than 4 hours. It's been on for one hour at 250-260 and it's already at 95. I don't really understand what I could be doing differently.

 

[BigDog43]

I reinserted the probe in another part of the roast. Looks like it may have been just a hot spot...or my probe is having problems.

 

[ShadowDriver]

I did same same, brother. Fat conducts temperature much better than lean meat.