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Prime Rib Time...help

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Cook several 5lb rib roasts a year as we grow our own beef.  Cooking a full prime rib this Saturday from Creekstone   Weighs 12 to 14lbs....no I haven't scaled it yet.  Usually I cook at 325 for abt 20 min per pound to 125 IT.  I want to slow this down to get more med rare throughout.   How many mins per pound would you cook at 275??  Ill use Meatheads tieing idea trying to get the roast as round as possible....this really helps the cook in my opinion.   Big group coming so trying to hit a finish time abt 6pm.  Thanks guys.

Comments

  • JustBuggin
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    I have used this site as a reference with good results. It gives some good estimates.

    http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html
  • billyray
    billyray Posts: 1,275
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    Forgive me for not cooking this on my BGE, but this will give you an idea for a nice round, even cook.
    Eye of prime rib from back in April

    April 12, 2020, 08:37 PM
    This was outstanding!! Bought a whole boneless primal of prime ribeye from Costco about 20 lbs. Trimmed it up and got 6-2" rib eye steaks, 6 rib eye cap steaks about 3-1/2 " wide and what would amount to a 4 bone size prime eye of the rib eye roast. I had about 5 lbs. of waste, so not to happy about that.

    Dry brined the roast with about a 1/4 tsp Kosher salt per lb., because I was going to add a rub that was also salty. I rubbed with Worcestershire sauce and then applied Oakridge BBQ Spogos as a base coat. Made a paste of Mrs. O'Leary's Rub (2 TBS, 1 TBS of a rub call Grunt and 3 TBS of water). Grunt has larger pieces of salt, garlic, black pepper and red pepper. Cooked on the PK360 @225 for about 2 hours until 125 IT, seared on the grill gates for about 1-1/2 minutes per all four sides. Made a mild mustard, horseradish sauce from Ina Garten.

    Mustard Horseradish Sauce: 
    • 1 1/2 cups good mayonnaise 
    • 3 tablespoons Dijon mustard 
    • 1 1/2 tablespoons whole-grain mustard 
    • 1 tablespoon prepared horseradish
    • 1/3 cup sour cream 
    • 1/4 teaspoon kosher salt




    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
  • DainW
    DainW Posts: 159
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    Here is a Malcolm Reed recipe where he does an 18lber at 275 on his drum smoker and it takes him about 2.5 hours. I did this same recipe a few years ago on an electric smoker and I think that’s about what it took, two and half to three. 

  • bucky925
    bucky925 Posts: 2,029
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    WOW!  Nice cook, Nailed it!

    Be careful when following the masses. Sometimes the M is silent.

  • lousubcap
    lousubcap Posts: 33,050
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    Quick study and as above, nailed it.  Congrats.  Beautiful!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • 1voyager
    1voyager Posts: 1,157
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    Mighty fine job!
    Large Egg, PGS A40 gasser.