BBQ Prime RIb


 
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Mark (markx3)

TVWBB Member
Hi,
This Sat I was going to put a 4lb prime rib on my 18" WSM. I was thinking of seasoning it with Lawry’s seasoning salt. I was then thinking of putting it in a small aluminum baking pan and cooking it over Kingsford and some hickory chunks. I would cook it until med rare (I don’t know what temp that is right now) and take it off to sit for less than one hour. I was thinking the prime rib would cook in its own juices in the pan with the smoke / seasoning salt flavor.
A few weeks ago I cooked my first decent brisket. It was 7 LBS and I figured 1 1/4 hour per pound but it was really done in about 6 ish hours. So from that experience I was thinking this prime rib would only need about one hour per pound trying to keep the smoker in the gray smoke zone.
So please tell me your thoughts on this idea!
Thanks!
 
Your plan is pretty solid, I would take a good look here. It will only take a couple of hours to reach your internal (assuming cooking at at least 350, personally I would go even hotter but I like rare in the middle). There are also a couple more prim rib examples that Chris has up in the cooking section on top of the one above to glance at! Enjoy the cook and take some photos!

Clark
 
Thanks for the reply. I was going to use the minion method for heat with all vents open. My problem is I'm such an novice that I don't time correctly.

Does anyone know how the flavor would be with Lawry's seasoning salt, Kingsford and hickory wood?
 
From Cooking Prime Rib

Low - even doneness throughout. Sear for nice finish
Medium - various range of doneness. Some medium rare, some mediuum.
High - wider range of doness - good sear.

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There are three main cooking methods for cooking prime rib that will have everyone enjoying your prime rib for any occasion.
The first method is the slow cooking prime rib. With this method you should pre-heat your oven to 200 to 225 degrees Fahrenheit or 100 to 110 degrees Celsius. The prime rib will cook at a rate of 23 to 24 minutes per pound.

The next method is the regular cooking prime rib. With this method you use a medium heat by pre-heating your oven to 325 degrees Fahrenheit or 170 degrees Celsius and cook for 17 to 20 minutes per pound.


The last method is searing for cooking prime rib. You begin by pre-heating your oven to 450 degrees Fahrenheit or 230 degrees Celsius. Cook your prime rib for around 30 minutes and then turn your oven temperature down to 325 degrees Fahrenheit or 170 Celsius and continue cooking for 14 minutes per pound or until the internal temperature is your desired doneness.
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The optimal way to cook prime rib (imo) is reverse sear.

Cook at 200 until just shy of desired doneness then sear in the hottest possible oven or even better, with a blowtorch.
 
The last couple of times that I've cooked prime rib I started out low, in the 225-250 range until it reached about 125 or so internal. Then I tented it in foil for a half hour. While it was resting I added lump, opened the vents up all the way, and offset the lid to really get the temp up, then put the meat back on for another 8-10 minutes.

Crispy perfection on the outside, and pink perfection throughout!
 
OMG you guys are making my mouth water! I just had a bowl of soup too! I might have to call my butcher up to order a prime rib!
 
So I ended up buying a 5 lb prime rib. I guess I'm concerned about time and temp using the smoker. If dinner is at 7, how many hours to get it to med rare, then take it off so it cooks a little more? Ideally I need med. My issue is since this is charcoal; it’s not easy for me to just do say 350 for 3 hours, etc. since all I have are the vents to regulate the temp.

Thoughts?
 
Originally posted by Mark (markx3):
So I ended up buying a 5 lb prime rib. I guess I'm concerned about time and temp using the smoker. If dinner is at 7, how many hours to get it to med rare, then take it off so it cooks a little more? Ideally I need med. My issue is since this is charcoal; it’s not easy for me to just do say 350 for 3 hours, etc. since all I have are the vents to regulate the temp.

Thoughts?
Click to expand...

Hi Mark....cooking a 5 lbs prime rib is very easy, provided you know the internal temp for a med. rare prime rib.

The internal temps for a 5 lbs med rare is between 130-135F. here, this place is listing all the temps for different size prime rib roasts. You will find your charts in there for your meat. http://whatscookingamerica.net.../ClassicPrimeRib.htm

To me, the time for cooking prime rib is irrelevant. I really don't look at time at all, rather I only watch the internal temps closely. I heat up the cooker to about 325-350F and I use my Mawerick 73 temp control unit to measure the internal temps. I would recomend to start cooking the first 15 minutes in the oven at 450F, then take out the meat and set it on the WSM which is preheated at 325-350F Insert the probe in the tickest part of the meat, and when the temps reach around 125-130F, then I take the meat off, foil it up for another 15 minutes. It is important, if you decide to take the meat out at 125-130F and then foil it up, the meat will still cook and could reach inside temps of 140-150F, or even higher. I always keep in mind not to leave the meat foiled up for too long, and I never remove the probe till I have the desired temps. My preference is 135F, so I take the meat out at 125-130F and then foil it up till I reach the 135F temp.

I hope your prime rib comes out great....and bon apetit!!
 
I just ordered my prime rib from the local butcher. He knows me by name and face!
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He told me the price recently went up and will not go down before New years day. I said no problem at 9 dollars a pound! They also season it up with classic prime rib seasonings for that price. I told him between 4 or 5 pounds is perfect. I have never done one on the WSM
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but here goes. Sunday can not get here soon enough!
 
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