Well wife dropped 120.00 on a 10# hunk of prime rib for Xmas dinner. How long will it take to smoke to medium rare? Just need a rough idea so can plan the rest of the food. Hell of a time to try something new lol
Announcement
Collapse
No announcement yet.
Attempting prime rib
Collapse
X
-
Originally posted by ridgerunnr View PostWell wife dropped 120.00 on a 10# hunk of prime rib for Xmas dinner. How long will it take to smoke to medium rare? Just need a rough idea so can plan the rest of the food. Hell of a time to try something new lol
Depends on the Smoker Temp you use.
I like to use 220° the whole time.
This gives me nice Pink meat from Bark to Bark.
My Small 5 to 6 pounders usually take about 4 1/2 hours, so your 10 pounder should only take about 5 hours if you use 220° Smoker Temp:
Here's one---A Step by Step:
http://www.smoked-meat.com/forum/showthread.php?t=19003
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
-
Originally posted by ridgerunnr View PostSo only an extra hr for almost twice the meat?
For a Prime Rib, you go by Thickness.
Your 10 pounder isn't much thicker than my 6 pounder.
The only reason a 10 pounder might take a half hour to 45 minutes longer is because of all the cold meat in the beginning of the smoke. Once that warms up it's no different than a 5 or 6 pounder.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
Comment
-
Having followed Bear's cooking manifestos several times, I would say you will be good to go.
For a bit of insurance, preheat a cooler with boiling water, drain and rest that bad boy for a bit. If you have a wired temp probe, you can leave it in the roast in the cooler to monitor. The cooler will also give you some breathing room to get the other sides and such ready.
Pics or it didn't happen
Sent from my iPhone using Tapatalk
Comment
Comment