Prime Rib Help/Tips

civil eggineer

I am cooking 1/2 of a 12 lb prime rib roast. Plan on slow cooking/smoking, indirect at 250 with a high temp sear at the end of the cook. I am figuring on 3 to 4 hours for the slow cook to bring the internal temp to 130 degrees before the high temp sear. Does that sound about right for time?

Little Steven

Tim,

It's hard to say without knowing the cross-section length of the roast. I would pull at 120, wrap and rest but that will give you some rare in the center. The temp will rise quite a bit doing the sear. The last few I have done haven't required any sear at the end as they darken up really nicely during the cook.

Steve

CaptainSpaulding

Tim,

Another method that I've had killer results with is Mad Max's method and unless you've got your heart set on Low and Slow then this will get you there in about half the time.

This was about a five pound roast:



Link to Max's 500º start, ramp down to 325º for finish post.

Either way, enjoy that roast beast!

Joe

Big George's BBQ

Nice looking piece of meat

CaptainSpaulding

Thank you, Big George!

Coolest part was that it was just run-of-the-mill USDA Choice and was on sale for $5.99/Lb. It cut like butter and was great with a bit of horseradish and some cheater Au Jus.

Joe

Little Chef

Tim...I would pull at 115*. Carryover will bring it to 120* easily, and you will still gain more temp on the sear. 130* you are already at medium. By the end of the sear, I think you may find yourself with some overcooked meat.
I generally do my roasts the opposite....sear direct, then drop the temp and finish on raised grid. Obviously the decision ia yours, but I strongly suggest pulling long before 130* unless you want a well done roast.
Wishing you the best!!