Bone out rib roast, cook time? Pics added!

[h20hunter]

So, I'm gonna throw some smoke onto a 4.15 lb bone out Double R Ranch bone out prime rib. I've got her seasoned up and ready to go. First, like I said, the plan is to put about 2 hours of cold smoke into the meat. Then, later I'll cook it up. My plan is to use my Lodge dutch oven that I got for Christmas. I'm looking for cooking tips on time....looking for evenly medium throughout.

Any suggestions on cook temp/time? I'll be using the oven for the cooking by the way.

Also, here she is 'cause we all love pics.

[CAMPMEAT]

425 for 15 minutes, then 325 till the temp hits 130 degrees, take out of oven. Finished temp should be 140 ish and medium rare.

Good luck...........

[HUNTINCOUPLE]

That should turn out awesome!

[Mark Brenckle]

425 for 15 minutes, then 325 till the temp hits 130 degrees, take out of oven. Finished temp should be 140 ish and medium rare.

Good luck...........

    ours took a little longer than I anticipated, about 2 hours for a 5 pound. Took ours out right at 120 while we finished up the rest of the viddles, but we like it more on the rare side than medium.

[h20hunter]

Got my pee-khan smoke on yo. Woop der it is! No mary jane card needed fo dis.

[pilebuck]

Our prime rib I cook at 350 20 min per lb just right 

[HUNTINCOUPLE]

Hope you have surveillance on that operation?

[h20hunter]

Oh yeah....with the amount of smoke I have rolling outta there it would be hard to even find the smoker!

[haugenna]

I wouldn't put that much smoke to a good cut of beef. Cook the whole thing in your pit and you will have the perfect amount of smoke.

[Badhabit]

I just did one on my BGE, 15 min at 425 then down to 325 until I got an internal temp of 123. Remove, tent with foil for 20-30 min. Internal temp will go up by 7 to 8 degrees. 130 internal temp is med rare.

[rasbo]

cook at 200 until it reaches 118 degrees,let it rest until the temp stops rising,then put it in a 500 degree oven to brown it the way ya like it,makes it soo nice

[CplRaines]

What Rasbo said.
The lower temp and longer cook time will keep the meat tender.

[h20hunter]

cook at 200 until it reaches 118 degrees,let it rest until the temp stops rising,then put it in a 500 degree oven to brown it the way ya like it,makes it soo nice

Cook times for 4lbs at 200? Keep in mind....I'm using the oven and closed top Lodge dutch oven. My smoker is to hard to keep at even temps for this.

[CplRaines]

cook at 200 until it reaches 118 degrees,let it rest until the temp stops rising,then put it in a 500 degree oven to brown it the way ya like it,makes it soo nice

Cook times for 4lbs at 200? Keep in mind....I'm using the oven and closed top Lodge dutch oven. My smoker is to hard to keep at even temps for this.

Without a known cooking temp, you will just have to keep checking the internal temperature of your roast with a good meat thermometer.

[h20hunter]

With the oven I'll have a controlled temp. I'm thinking up to 3 hours at 200 sounds right?

[Fowlweather25]

Get a leave in meat thermometer to monitor the internal temp of the meat. Don't worry so much about time as internal meat temp. 135 is medium rare.

[h20hunter]

Roger that. It is cold smoked, wrapped tight and back in the fridge to wait for cook time. I'll keep it updated later on once we put the heat to it. Nice cold rainy morning, perfect for cold smoking.

[CplRaines]

With the oven I'll have a controlled temp. I'm thinking up to 3 hours at 200 sounds right?

Approximately, but like the last post said, internal temp is the key. Time cooking varies greatly depending on the roast. Each one will be a different density. May be tied up tight or loose. Be at a different temp (chilled or room temp) before putting in oven. Etc. etc.
If you don't have a leave in thermometer, I would start checking it at about 1.5 hrs just in case. You can always cook it longer, but if you don't check and it goes over internal temp, you can't go back when it is overcooked and you end up with well done.

[elkaholic123]

I did a bone in "tied up" Xmas eve, 15 minutes at 500 to get a good brown then 325 til medium rare

[Badhabit]

Here's a link to some temps and cook times with different sizes of prime ribs.

http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html

[h20hunter]

Thanks Bad, very good read.  I'll scour that for tips.

[Magnum_Willys]

From Costco Instructions:  500 degrees for 25 minutes then at 200 degrees for 20-30 mins per pound - 135 degrees for rare.

I just did an 8 lb like this and it took 25 mins per pound.  Was very tender and even pink/red throughout.   Dipped a couple pieces in boiling au jus for 30 seconds for those that liked well done. 

[HUNTINCOUPLE]

Holly Molly ! This is making me Hungary!

[T Pearce]

From Costco Instructions:  500 degrees for 25 minutes then at 200 degrees for 20-30 mins per pound - 135 degrees for rare.

I just did an 8 lb like this and it took 25 mins per pound.  Was very tender and even pink/red throughout.   Dipped a couple pieces in boiling au jus for 30 seconds for those that liked well done. 

The method I use as well.

[CAMPMEAT]

................I've been driving for 4 hours, but I didn't get you address. So I turned around at and went home.   

[h20hunter]

You would have been juuussst close enough to smell it. I'm going the Costco method.....just got done with the 20 min at 500, dropped her down to 200 and set the timer for one hour. My house smells like smoke and meat that just went behind the gymnasium and made a baby. I used a new rub that is smokey and sweet and a little bit of heat. I put a little olive oil and garlic in the bottom of the dutch oven to soak up some flavor.

[HUNTINCOUPLE]

Its kinda late now but pics or it didn't happen? Gym making a baby? 

[h20hunter]

Oh man. I got pics, a few at least. I'm just to full right now. The gravy,  with added diced bacon and Porcini mushrooms, blew my mind.

[wildweeds]

I always sear the ends in a smokin hot frying pan and then go 25 minutes for the first pound and 15 minutes for everypound thereafter as a rule @ 350,but I always rely on the 120 internal temp as the time to yard it out for a rest period.We had one Xmas day that my Ma did,450 for 15 and 325 for the rest,todays rib roast was a new thing she tried and it was 200 the entire time to 125,it was med rare the entire way through,Xmas roast was more of a rainbow type meat,well/med rare/rare all in the same cut.I thought both ways she did it were GOOD,but then who complains about prime rib?

[h20hunter]

Okay....pics or it didn't happen and since sleeping I have shook off my food coma.

Here is the roast itself. I'll be honest...I went about 10 degrees over perfect. However, it sliced nice, was tender and juicy, and of course it was devoured.

Second picture is my gravy. Since I cooked the roast in a Lodge Dutch Oven I simply left the juice in the pot, put it on the stove top, added some diced bacon, butter, pepper, flour milk, some rehydrated porcini mushrooms, and a spoon full or two of the 'shroom water (strained). This gravy was incredible.

[HUNTINCOUPLE]

Nice!

[TheHunt]

This is how I cook prime rib.

I pull the roast out of the refrigerator about 6 - 8 hours before it gets cooked to get the meat to room temp.  While the meat is coming to room temperature put a towel over it.  You do not want it to dry out.

Put a rub the last hour or so based on when it gets to room temperature.

Cook at 275 and cover the roast with foil while cooking.  NEVER open the oven door.  Use a digital thermometer with a cord which can read the internal temperature without opening the door.  When the temperature reaches 120 - 125 shut the oven off.  Leave the roast in the oven for 30 minutes to rest.  Pull out the roast and start slicing.   

I did a 20 lb Prime Rib Roast for Christmas and it was fantastic. 

[Bigshooter]

My favorite way to do it is as follows:
Lightly cover the roast in sea salt
Wrap in cheese cloth, let set in the fridge at least 3 days, 5 - 7 is better
Remove from fridge wash off salt and let sit on the counter for 6 - 8 hours
Season with Johnnys,  make small cut and stuff whole crushed garlic cloves in the meat
Place in oven at 450 for 20 mins, turned down to 325 and cook to an internal temp of 125
Remove from oven wrap in foil let sit until internal temp reaches 135.

I like it this way because not everyone like medium rare.  The ends will be more medium and the center will be closer to medium rare cooked this way.  If you want it medium rare throughout drop the temp to 200 after the first 20 mins.  Everything else stays the same.

[CAMPMEAT]

Here's the absolute best way to do a rib roast. Eat it at somebody else's house.