prime rib


 
E

Ed Cardoza

TVWBB Pro
I'm basically just a virgin in the smoking world as I have only smoked a couple of pork butts and a couple of tri tips as well. My question is simple; we are going to have a rather large prime rib (approx 20lbs) how long and at what temp should I smoke this expensive cut of meat?
 
I've done a couple larger Prime Ribs. One 11+ pounds and the other a 15 pounder. Both finished in roughly 3 hrs @ 350. Larger Prime Ribs don't really follow the 22 or so minutes per pound. The shape of the roast is long and roughly cylinderical. The heat to cook the roast will hit it mainly from the sides, not the ends. I think you are looking for, roughly, a 3 hr or so cook. I might shoot for 4 to give some time for the rest.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ed Cardoza:
what internal temperature should I be shooting for? </div></BLOCKQUOTE>
Ed, It depends how you want the meat to be done, rare, med rare etc. Go to the cooking section under Beef, and read the 3 Prime rib cooks, there's great info there with times and temps, great place to start. Link to cooking section. HTH
icon_smile.gif
 
It is Jeff however it's suppose to be for prime graded standing rib roast. Everyone for some reason calls it prime rib, even if it's not graded prime.

Erik
 
The featured article on the homepage for December is an almost whole standing rib roast. Anything over 17" long measured diagonally won't fit in the WSM without cutting in half or at least cutting off 1 bone's worth of meat.

You can see in the time chart it took about 3.5 hours at 350*F+ to reach 130*F internal for medium-rare.

http://www.virtualweberbullet.com/ribroast4.html

Regards,
Chris
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Erik G:
It is Jeff however it's suppose to be for prime graded standing rib roast. Everyone for some reason calls it prime rib, even if it's not graded prime.

Erik </div></BLOCKQUOTE>There are different theories to this, one being that it refers to the cut being a "primal cut"
 
My understanding has always been that Prime Rib is a standing rib roast that is from USDA Prime grade beef.

I have done several of this size on the CG Pro with the fire to one side in the cooking chamber as well as with the SFB. Nothing magic except keeping the fire around 325 to 350. Not always easy. I have on occaision seared in an electric oven (450 deg) for the first 30 min before placing in the smoker. Plan for at least 3.5 hours for one this size. If finish temp isn't meeting dinner plans you can throw it in the elctric oven to finish. Either way they come out great. Use a temp probe!! That will tell you when to pull it.

I currently plan to do a Prime Rib myself this Christmas. It will be the first on something other than the CG Pro. Or I may just pull it out of the garage. Kind of curious to give it a try on the WSM this time though with the BBQ Guru. Should be able to hold temps pretty solid at 325 deg.

Ray
WSM
Weber Performer
CG Pro SFB
 
thank all of you for your input. I think with everything that has been said, I can now smoke this rib roast with confidence. I'll make sure to take some pics and post them. Thanks again.

Smokingandlovingit...
 
This has been tossed around on several other forums.

Prime rib refers to the "cut" and not the grade of meat. Confusing? Yes. But, what else is new?
icon_biggrin.gif


And if you're wondering that would mean you would have to say "prime grade prime rib".

Think about it though. With people just looking for a reason to sue somebody for false advertisement it looks like joints selling prime rib would have been hit a long time ago if they had to serve prime grade meat in order to call it prime.
 
'Prime rib' always meant a rib roast graded Prime; all non-Prime roasts were simply called standing rib roasts. But just like 'London Broil'--which always referred to a cooking method and not a cut of meat--'prime rib' became a trope, used by marketers and restaurateurs (many of whom could no longer obtain or price actual Prime) to sell less-than-Prime grade rib roast at higher prices.

'Prime rib' on packaging should be assumed to be less-than-Prime unless prime grade is stated.
 
A standing rib roast may not be "prime", but don't let that stop you from trying one of these. They can be very very tasty. I will do one on the kettle after the snow stops flying this Friday.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob H.:
A standing rib roast may not be "prime", but don't let that stop you from trying one of these. They can be very very tasty. I will do one on the kettle after the snow stops flying this Friday. </div></BLOCKQUOTE>

Agreed! I buy choice grade rib roasts. They are much cheaper and are just fine for my family. If the Queen ever decides to drop by, I'll buy prime, but otherwise, we probably couldn't taste the difference.
icon_biggrin.gif
 
Ditto on Choice Rib Roasts. I typically do Prime Grade on a Holiday or special occaision. Otherwise I'll do the Choice roast. Excellent as well. There is definitely a difference with a Prime grade aged Angus roast though :-)

Ray
 
You must log in or register to reply here.

 

Back
Top