Prime Rib Help

fiver29

When I signed on to the internet this morning I noticed an article declaring the perfect prime rib. Its from cooking light and they recommend cooking a 6 lb beef rib roast for 6 hours. My question is at what temp would you cook a 6 lb roast at to get a medium temp inside at 6 hours? Here's a copy:[p]Perfect Prime Rib
Tender and juicy, this roast is a crowd-pleaser any time of the year.[p]Prime rib is a showstopper, often the centerpiece of a holiday meal, but why not enjoy it all year? It's especially delicious when slow cooked in a smoker and subtly flavored by hickory.[p]Begin by finding the right roast. The "Prime" in prime rib actually refers to the USDA grade of the meat, and many grocery stores don't carry Prime cuts. Instead, look for a Choice rib roast (also known as a standing rib roast) with marbling—the white fat that runs through the meat—distributed as evenly as possible throughout.[p]Some folks insist that a USDA Prime rib roast is worth the occasional splurge (and with prices starting around $20 per pound, it’s definitely an indulgence). You can order Prime meat from butchers such as Niman Ranch or Lobel’s . When your prime rib has finished cooking, two steps will keep the meat as moist and tender as possible. First, let the roast stand at least 15 minutes. This prevents the juices from running out when the meat is cut. Then, when you're ready to serve the roast, slice across the grain of the meat. This makes the dish even more tender. [p]Smoked Prime Rib[p]INGREDIENTS
Hickory wood chunks
4 garlic cloves, minced
1 tablespoon salt
2 tablespoons coarsely ground pepper
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 (6-pound) beef rib roast
1 1/2 cups dry red wine
1 1/2 cups red wine vinegar
1/2 cup olive oil[p]
INSTRUCTIONS
Soak wood chunks in water 1 hour.[p]Combine minced garlic and next 4 ingredients, and rub garlic mixture evenly over beef roast.[p]Stir together dry red wine, red wine vinegar, and olive oil; set wine mixture aside.[p]Prepare charcoal fire in smoker; let burn 15 to 20 minutes.[p]Drain wood chunks, and place on coals. Place water pan in smoker, and add water to just below fill line. Place beef roast in center on lower food rack. Gradually pour wine mixture over beef roast.[p]Cook beef roast, covered, 6 hours or until a meat thermometer inserted into thickest portion of beef roast registers 145° (medium), adding more water to depth of fill line, if necessary. Remove beef roast from smoker, and let stand 15 minutes before slicing.[p]YIELD: Makes 8 to 10 servings
PREPARATION TIME: 25 min.
COOKING TIME: Soak: 1 hr., Smoke: 6 hrs., Stand: 15 min.
[p]


Links referenced within this article [p]Niman Ranch
http://www.nimanranch.com
Lobel
http://www.lobels.com
Smoked Prime Rib
http://southernliving.timeinc.net/southern/display/recipefinder.dyn?action=displayRecipe&recipe_id=300597[p] [p]
Find this article at:
http://www.cookinglight.com/cooking/onlyonaol/grilling/perfects/perfect7.html