Cook time for 15lb Prime Rib

[Tbaker3]

I’m doing a 7 bone prime rib for Christmas. Picking it up tomorrow but the butcher estimated 15-16 lbs. I’ve done smaller roasts at 250 abd then seared on my grill, and the rule of thumb of 30 min per pound held up well. But with such a big roast, I’m hoping to hear from someone with experience. Timing is obviously an issue when serving so many people, and I’m worried a 7 hour smoke would dry out the meat. Does anyone have any experience doing it at 250 for such a big prime rib? Thanks!

 

[Slimpicker]

I’ve done smaller roasts at 250 abd then seared on my grill, and the rule of thumb of 30 min per pound held up well.

so cut your 15#er in half and smoke them both together?

You will have a better true 'center' IT on each instead of 2 overcooked ends and 1 center IT... just a thought

 

[Tbaker3]

so cut your 15#er in half and smoke them both together?

You will have a better true 'center' IT on each instead of 2 overcooked ends and 1 center IT... just a thought

Thanks. I like that idea since I’m comfortable with the smaller cuts. But I love the wow factor of the bigger hunk of meat.

 

[Slimpicker]

But I love the wow factor of the bigger hunk of meat.

easy sacrifice in order to get a successful cook

Besides, you cut me a 1" thick slice of that baby and I'd go WOW

 

[Tbaker3]

easy sacrifice in order to get a successful cook

Besides, you cut me a 1" thick slice of that baby and I'd go WOW

Ha. Touché… thanks for the help!!

 

[Slimpicker]

Good luck T, hope it works

 

[TheGrumpyGriller]

I’m doing a 7 bone prime rib for Christmas. Picking it up tomorrow but the butcher estimated 15-16 lbs. I’ve done smaller roasts at 250 abd then seared on my grill, and the rule of thumb of 30 min per pound held up well. But with such a big roast, I’m hoping to hear from someone with experience. Timing is obviously an issue when serving so many people, and I’m worried a 7 hour smoke would dry out the meat. Does anyone have any experience doing it at 250 for such a big prime rib? Thanks!

I am going to be doing a 14ish boneless prime grade prime rib on Saturday. I asked the butcher to split it into two (2) pieces. It'll be easier to manage, and I get four (4) ends loaded up with the rub I am using a recipe from HeyGrillHey that is rubbed down with a butter-garlic paste and will smoke it at 225 with a Hickory/Cherry blend of pellets - figuring about 30-35 min/lb. plus a sear at the end.

Enjoy and post back pics !!!

 

[mikefinleyco]

IOn a bigger roast if I was worried, I would just lower my temp for the first few hours and then for the last half put some foil on the ends to protect them.

 

[dkuchenberg]

Thanks. I like that idea since I’m comfortable with the smaller cuts. But I love the wow factor of the bigger hunk of meat.

I understand completely, food should not only taste good it should be a feast for the eyes. That being said, the WOW factor will come from a perfect cook.

 

[Tbaker3]

Update… I ended up with an 18lb roast. I had the butcher split it in two thanks to your advice. One was thicker than the other. I cooked both to 120, but the smaller roast cooked quicker so I just pulled it from the traeger about 30 min before the bigger one. I threw them both on the regular grill at high temp for 5 min per side to get a nice crust. Probably could have done longer on the grill but I was having a ton of flare ups. The PR was pretty perfect. I would have preferred a bit more rare and will probably pull at 115-118 when cooking just for my family, but with that many people it felt selfish to cook it less. Was a perfect medium rare. Thanks for all of your advice! I’m relatively new to this so nice to be able to ask the ? and not getting shit on… Fun cook and everyone loved the Smokey flavor. Was very different than they were all used to. Merry Christmas all!

 

[Dcgunman]

I haven’t done my prime rib yet as I have been working a ton and half of overtime at work. They have offered us pretty much unlimited ot at 2x for 2 1/2 weeks during the holiday. I have a day break before New Years which I’ll be working 18hr. So I plan on doing my prime rib on Friday, NYE day. Instead of a sear at the end I’m planning on doing a reverse sear to begin my smoke. I have a 11lb 4 bone in roast in which it looks to be already cut and tied with strings. Will the reverse sear affect the strings? Ive seen YouTube vids of the strings not being affected when it’s seared at the end.

 

[JPSBBQ]

If you cook a big roast low and slow @250 you will NOT have any issue with the ends. The whole thing will cook the same from edge to edge. The overcooked ends and brown ring around the perimeter of the roast only happens if you hard sear the thing before or after roasting or cook it at a higher temp closer to 350. At @250 you should get perfect edge to edge beautiful light red to pink protein. Assuming that’s your goal.