Prime Rib and Tri tip questions

langmotorsports

At what temp and approx how long per pound for Prime Rib and Tri Tip? Thanks Guys!!

thirdeye

Well, tri-tip is usually grilled over a hotter fire (but it can be roasted or even barbecued) Since they don't have a lot of weight to them it's a good idea to use a remote thermometer, or an instant read, and watch what's going on. Cooking by time alone doesen't work out in most cases.

Prime ribs will vary in size and can either be roasted or barbecued. I can share some information from my notes when barbecuing them....

When using these estimates, you must consider the carry over temperature, which is the amount of temperature rise once a piece of meat is removed from the cooker. Using the 220°-250°pit temps, you can expect a 5° to 8° rise in the internal temperature stated below while the roast is resting. The temperatures reported are when the roast is still in the cooker.

4 pound roast - 220°-228° pit temp - 2 hours to reach 125°
5-1/2 pound roast - 230° pit temp - 3 hours to reach 125°
6-3/4 pound bone-in roast - 250° pit temp - 4 hours to reach 125°
7 pound roast - 250° pit temp - 3 hours 40 minutes to reach 123°
7 pound roast - 220°-228° pit temp - 3 hours 30 minutes to reach 125°
8 pound roast - 250° - 275° pit temp - 4 hours to reach 122°
10 pound roast - 220°-228° pit temp - 3 hours to reach 120°
11 pound roast (4 bones) - 215° average pit temp - 4 hours 54 minutes to reach 125°
14 pound roast - 220°-250° pit temp - 4 hours 30 minutes to reach 125°
15 pound roast - 220°-250° pit temp - 4 hrs 50 min to reach 127°

For Example.... if I had a 4 pound roast that I wanted on the high end of medium rare, I would remove it from the cooker at 125° expecting that it may rise to around 132° during the rest.

Little Steven

Jeff,

What thirdeye said on the rib. I'll never do another prime rib hot.

Steve

GeorgiaBorn

I did a tri-tip the other night. It weighed about 2.5lbs. Here is what I did:

1)Apply rub to both sides and refrigerate over night
2)Bring BGE to HOT (650-700)
3)Sear both sides of tri tip for 3 minutes each side
4)Remove and wrap with foil.
5)Cool BGE to 300. Add wood chips and set up for indirect cooking.
6)Put tri tip on for 30-45 minutes until internal temperature reaches 130 degrees (medium rare). Optional-Baste with bbq sauce and turn every 10 minutes during this stage
7)Rest for 10-15 minutes in foil
8)Slice against grain and serve