What temp for Prime rib- boneless

[G's BBQ]

Believe it or not I havent done a prime rib in the big smoker yet. What temp should I do it at and what temp should I pull it at. Ive done one in the oven and pulled it at 130 to 135....

This one is gonna be about 13 to 14lbs

Thanks
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California State Grand Champion-Shake,Rattle & Smoke-July 2007
American Royal Invitational 2007-11th place Ribbon Brisket
2nd Place BBQ Sauce-Best On The Mountain Rib Cook-Off-Horizon Casino, South Lake Tahoe-May 2008

[marvsbbq]

Hey Gordon.... I am going to be doing 3 (75 lbs) today matter of fact..

ALthough I have not cooked one on the new pit (OHP) I have done several on the Pitts & Spitts... I pull them at about 130-135, tent with foil, let rest for about 30 min..or so and slice. The resting will allow the temp to come up another 5-10 degrees.

The FEW people that want their slice more done, I slice from an end.

The gig today is 75 lbs of rib roast (choice grade), 60 lbs of ham (bone in) and 100 pcs of chicken (cut 8-1).

We just have to cook the meat, no serving, no sides but will cook "on site".

Total bill for this is $1701.79

Total COST:..... $559.00 for the rib roasts
$119.20 for the chicken

And I have yet to get the hams...on my way to get them... right after breakfast

But I am THINKING not over $150.00 for 60 lbs.
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Often imitated but never duplicated

[river Q]

I do mine at 250 deg (275 if I'm in a bit of a hurry). I agree with Marv, I Q mine till it is within 10-15 deg. of my target temp and pull, tent loosely in foil and let the carryover heat cook it the rest of the way.
What I also like to do is Q the rib roast at 250 deg in the pit, pull the roast at 90deg internal temp. Crank up your pit to 450-500 (or have another pit standing buy is what I do) place roast back in to crisp/carmelize it up. You have to watch this step like a hawk or you'll over cook it. If you do this pull it 15 deg before target temp.

Dave

[G's BBQ]

I assume to smoke at 225?
_________________
California State Grand Champion-Shake,Rattle & Smoke-July 2007
American Royal Invitational 2007-11th place Ribbon Brisket
2nd Place BBQ Sauce-Best On The Mountain Rib Cook-Off-Horizon Casino, South Lake Tahoe-May 2008

[Mike Lawry]

120 for rare
130 for medium rare
140 for medium
150 for medium well
155 for well done


I think most people pull the meat of the cooker at about 125to 130ish. Then rest.



Mike lawry

[G's BBQ]

[river Q]

225 deg is fine too! MMMMMM more smoke, just Q's a little longer!

[marvsbbq]

[Harry Nutczak]

I like to do rib-roasts at a higher temp for the start-up to get the ends seared and sealed to hold in more moisture.

I am guessing this is boneless lip-on with no fat cap (112-A)

I would start it at about 325-350 and let the temp drop to 225-250 for the remainder of the cook, it will give it a chance to brown and add some flavor.

Finish temperature? I do not use a thermometer, I go by feel of the roast and I also like to use a steel skewer inserted into the center of the roast for about 30 seconds, then touch it to the skin right below my lower lip, if it is warm it's at Med-rare, if it is hot your at medium, if it burns you, you wrecked the roast because it is near well done. It all depends on the grade and source of the meat too? Holstein dairy cow rib-roasts are almost not edible under medium due to the toughness and lack of flavor.

maybe you should let the host of the party set their desired doneness and go with that? Unless they ask for well-done, then tell him to go get a chuck roast and save some money if they plan on ruining a roast like that!
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

[G's BBQ]

thanks everyone...
_________________
California State Grand Champion-Shake,Rattle & Smoke-July 2007
American Royal Invitational 2007-11th place Ribbon Brisket
2nd Place BBQ Sauce-Best On The Mountain Rib Cook-Off-Horizon Casino, South Lake Tahoe-May 2008

[BBQMAN]

I cook to med rare, and grill for those wanting them more done.

Good luck with your cook Gordon!
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

[marvsbbq]

Here are the pics of the ones I did tonight.... Cooked at 325 for the entire cook. Took right @ the 4 hrs I estimated as each roast weighed 15 lbs.

EDIT I cooked to 140 internal temp per hosts request


Off smoker and ready to rest...We tented them with foil for about 15 min...


Took them all inside for slicing....These guys are Indian Tribal members (who the party was for)..

_________________
Often imitated but never duplicated

[G's BBQ]

[G's BBQ]

Very Nice..great pics..I'm hungry
_________________
California State Grand Champion-Shake,Rattle & Smoke-July 2007
American Royal Invitational 2007-11th place Ribbon Brisket
2nd Place BBQ Sauce-Best On The Mountain Rib Cook-Off-Horizon Casino, South Lake Tahoe-May 2008

[river Q]

Very nice Marv! Are they the same customers you did the 18 turkeys for around Thanksgiving?

[marvsbbq]

[river Q]

I bet you just love those "repeat", sweet easy money gigs! Great Job!

[SmokinOkie]

At home I smoke on a low temp (180) until it's 100, then finish in my FEC at 425 until temp is 125. Gives it a great crust.

I like to let my rest in the cambro for at least two hours, then I don't get the meat juice run-off like the photo shows.

[Bryce Crane]

I've never done prime rib. Dang that is a site to see...and nice profit too!

May have to add that to my menu asap!

Great pics!
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Stump's GF 222P
3 Weber Kettles
Klose Offset
2 labradors

[Bryce Crane]

What do you season a piece of meat like that with? I would just think salt and pepper...maybe a little rosemary and garlic??? Sugar for the bark???
_________________
www.fattyshackbbq.com
Stump's GF 222P
3 Weber Kettles
Klose Offset
2 labradors