Jamie Mathews
TVWBB Member
My parents 50th wedding anniversary is this weekend, I'm cooking for 13 adults. I have done many whole tenderloin roasts (indirect on my kettleT, but my folks love prime rib, so I'm leaning in that direction.
I've never done a prime rib before. I'm wondering about timing. My butcher only has boneless rib roasts, I'm thinking about getting a 12 pounder. I figure I'll cook it indirect on my kettle, at temps around 300-350, using lump with a little oak chunkage for smoke.
About how long should this take? I read about 20 minutes a pound, but that was for a bone-in roast, not sure if boneless is different?
Any suggestions/recipes would be appreciated, especially regarding timing.
Also, when I do tenderloins, I usually sear over direct high heat for a few minutes to get that sear. Should I do the same with prime rib roast?
I've never done a prime rib before. I'm wondering about timing. My butcher only has boneless rib roasts, I'm thinking about getting a 12 pounder. I figure I'll cook it indirect on my kettle, at temps around 300-350, using lump with a little oak chunkage for smoke.
About how long should this take? I read about 20 minutes a pound, but that was for a bone-in roast, not sure if boneless is different?
Any suggestions/recipes would be appreciated, especially regarding timing.
Also, when I do tenderloins, I usually sear over direct high heat for a few minutes to get that sear. Should I do the same with prime rib roast?