first prime rib cook coming up on 7-2

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mowin

Master of the Pit
Original poster
May 30, 2015
1,220
246
upstate ny
Picked up this superior Ch rib eye angus PR roast. 14.5#..
Going to smoke it on the 2nd for several guests. Needless to say, im more than slightly nervous, as this cost a bundle. :icon_eek:.


My game plan is to smoke low and slow at 220-240 ish till a IT of 135, then cover and rest. Shooting for a IT of 140-145*. Am i pulling it too soon?

Im planning on a simple SPOG rub.

So if my pit is 220-240, how long am i looking until I get to my target temp?
Can i pull sooner, if my temp hits my "zone"? Foil, towel, cooler, for how long?
 
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140-145 is medium.

Do you want it that done.

The pieces on the ends will be med/well done.

If the roast is a little too rare, you can always slice off a piece & put it on a grill for a minute or two to get it a little more done.

In a 350 degree oven will work too.

Don't forget to catch the juices for an Au Jus.

Al
 
140-145 is medium.
Do you want it that done.
The pieces on the ends will be med/well done.
If the roast is a little too rare, you can always slice off a piece & put it on a grill for a minute or two to get it a little more done.
In a 350 degree oven will work too.
Don't forget to catch the juices for an Au Jus.

Al

Definitely want med rare. I'll pull it at 130*. Any hints on how long this might take if smoked around 220-240* ?
 
Picked up this superior Ch rib eye angus PR roast. 14.5#..
Going to smoke it on the 2nd for several guests. Needless to say, im more than slightly nervous, as this cost a bundle.
icon_eek.gif
.



My game plan is to smoke low and slow at 220-240 ish till a IT of 135, then cover and rest. Shooting for a IT of 140-145*. Am i pulling it too soon?

Im planning on a simple SPOG rub.

So if my pit is 220-240, how long am i looking until I get to my target temp?
Can i pull sooner, if my temp hits my "zone"? Foil, towel, cooler, for how long?
Prime Rib is the Easiest Smoke I ever do, with the Biggest Reward.

Here's a Couple Links---One in a Pan & One Not (Step by Step):

Smoked Prime Rib (47th Anniversary Dinner)
BTW: We've had them anywhere between 135° and 144°. I like them all, but our favorite is 142°IT.
Bear
 
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You'll be fine,I like Al's advice under is better then over as you may have leftovers that you can hit with Cajun spice and grill or sear next meal.
 
 
140-145 is medium.

Do you want it that done.

The pieces on the ends will be med/well done.

If the roast is a little too rare, you can always slice off a piece & put it on a grill for a minute or two to get it a little more done.

In a 350 degree oven will work too.

Don't forget to catch the juices for an Au Jus.

Al
Thought I should mention:

If he uses 220° to 240° smoker temp like he's planning, there will be no Med/Well Ends---The whole roast will be the same beautiful Pink, from Bark to Bark.

And if he uses 220° Smoker Temp, there won't be any Au Jus. All the Juices will stay inside the roast.

Bear
 
Thought I should mention:
If he uses 220° to 240° smoker temp like he's planning, there will be no Med/Well Ends---The whole roast will be the same beautiful Pink, from Bark to Bark.

And if he uses 220° Smoker Temp, there won't be any Au Jus. All the Juices will stay inside the roast.

Bear

Thanks for that tip, bear.. My wife likes her stuff , well, over cooked. Lol. I was planning to toss her slab on the gas grill for a few if the ends wernt to her liking. Wasnt planning on using a pan for this cook, so not worried about the jus.
 
Thanks for that tip, bear.. My wife likes her stuff , well, over cooked. Lol. I was planning to toss her slab on the gas grill for a few if the ends wernt to her liking. Wasnt planning on using a pan for this cook, so not worried about the jus.
I understand entirely.

The only way you can get the ends more done than the middle, while smoking would be to use a higher smoker temp, like maybe 275° or more. Then the ends would be done more, and so would the perimeter of the whole roast.

Below is a list of all of my Step by Step Prime Ribs.

You can look at each one, and look at the Temp I pulled it (in the smoking schedule), and then look at the pics below that to see the interior color.

Mine are all Smoked at between 220° and 240° smoker temp, and were all taken to between 137° and 144° IT.

Like I said earlier, they were all awesome, but Mrs Bear & I agree that our favorite IT is 142° (Pink from Bark to Bark, but not chewy like Raw Meat).

Smoked Prime Rib (47th Anniversary Dinner)
Smoked PRIME RIB (Multiple Woods)    
Smoked Prime Rib  (Panned)   

Smoked Prime Rib (Panned #3)  

Bear
 
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I understand entirely.
The only way you can get the ends more done than the middle, while smoking would be to use a higher smoker temp, like maybe 275° or more. Then the ends would be done more, and so would the perimeter of the whole roast.
Below is a list of all of my Step by Step Prime Ribs.
You can look at each one, and look at the Temp I pulled it (in the smoking schedule), and then look at the pics below that to see the interior color.
Mine are all Smoked at between 220° and 240° smoker temp, and were all taken to between 137° and 144° IT.
Like I said earlier, they were all awesome, but Mrs Bear & I agree that our favorite IT is 142° (Pink from Bark to Bark, but not chewy like Raw Meat).

Smoked Prime Rib (47th Anniversary Dinner)





Smoked Prime Rib (My Best Ever)    
 
Smoked Prime Rib (In a Pan)

 
Smoked Prime Rib (Another One)

 
Smoked Prime Rib (Great Stuff)
 
Smoked Prime Rib
 
Smoked PRIME RIB (Multiple Woods)   
 
Smoked Prime Rib (Panned)  
 
Smoked Prime Rib (Panned #3) 
 
 
Bear
 

Bear, I've been through each of those links. There's not one that i wouldn't be proud of. If mine comes out anywhere near any of those, I'll be golden :yahoo:
 
Bear, I've been through each of those links. There's not one that i wouldn't be proud of. If mine comes out anywhere near any of those, I'll be golden
yahoo.gif
Prime Rib really is easy---Follow any one of my Step by Steps, and yours will be Perfect too!!

You can change things after you have one or more under your belt (Pun intended).
PDT_Armataz_01_12.gif


Bear
 
Bear, this was the best PR ive ever had. Want to thank everyone for their help. I'll be posting pics of the cook soon.
 
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