how to cook 14lb prime rib

Discussion in 'Beef' started by timmy7649, Jun 17, 2010.

  1. timmy7649

    timmy7649 Fire Starter

    coking a 14 lb prime rib with the bone removed and then tied on. plan on cooking it at 300*. they want to eat at 3pm.  so.....

    what time should i put it on?

    what temp to pull it off the uds?

    what internal temp should i pull and reverse sear?

    what is a good seasoning/marinade?

    so here it is[​IMG][​IMG]

    thank you in advance!!!
     
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    Wow thats a hunk of meat and a hunk of money.
     
  3. timmy7649

    timmy7649 Fire Starter

    opps i forgot to say that it rang up wrong and i had a $5 off coupon. so it rang up at 4.49 lb and after coupon it was $58.22. that made it $4.14 lb. 
     
  4. caveman

    caveman Master of the Pit SMF Premier Member

    Try this thread: http://www.smokingmeatforums.com/forum/thread/95604/prime-rib  and see if that gives you some starting off points.  Read this one over; http://www.smokingmeatforums.com/forum/thread/85699/prime-rib

    and this one as well; http://www.smokingmeatforums.com/forum/thread/51796/prime-rib

    These threads should give you some starting points of where you want to go & how you want to get there.  If all else fails, FedEx the frozen product to me & I will smoke & taste test it for you.  Good luck & please have that qview when you are ready.  
     
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Here's what I do

    Take the roast from the fridge rub it with Extra Virgin Olive Oil then season with Salt, Pepper, and Garlic add fresh Rosemary if you have any. Then place it into a 225 degree smoker using your favorite wood I personally like cherry until the internal reaches 135 then pull it off and place foil over it for about 15-20 minutes then slice and enjoy. Doing them this way usually takes 30-40 minutes a lb for me tho I haven't done one that big yet.

    Also boil the bones down for stock when done it sure makes good for a soup base
     
  6. tom37

    tom37 Master of the Pit OTBS Member SMF Premier Member

    I can say that what piney said worked well for the one I did even if it was not near the size you have. OMG it was like eating candy!!!!!
     

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