Well a friend of a friend just threw me for one...
I was going to smoke a nice 5lb boneless prime rib for my buddy who hooked me up with a suite ticket to our college rivalry game plus I added another 4lb one for myself. Last week (while drinking) I volunteered to add a roast for a friend of a friend for Thursday. Well I just got it and it's a bone in 6lb roast.
Here's what I normally do:
Nice rub, (coarse kosher salt, oregano, garlic, pepper and flour for crust) and I cook and smoke at 200 in my Bradley digital. I got the idea from all of you with the IT of 125-130. Great, works good, have it down and cook time was about 4-5 hours depending on how much I throw in the racks at once.
My question is how much more time do I need to allow for the bone-in roast? How much is that going to throw my cook time off?
Thanks!
Quote from: smokehawk on November 21, 2011, 06:55:43 PM
My question is how much more time do I need to allow for the bone-in roast? How much is that going to throw my cook time off?
Thanks!
It will just take slightly longer; stick to the plan... Probe it
dead center of the meat part (like the bones didn't exist) and go by IT as usual.
[disclaimer: I think I got smacked down (
like stepping on an ant) the last time I offered Prime Rib advice. Truth is, I've only cooked
a few thousand prime ribs, so listen to me at your own peril; won't hurt my feelings if you
wait for the experts (or use a MAPP torch;
it's your beef). Awrighten.]
Quote from: hal4uk on November 21, 2011, 07:23:28 PM
Quote from: smokehawk on November 21, 2011, 06:55:43 PM
[disclaimer: I think I got smacked down (like stepping on an ant) the last time I offered Prime Rib advice. Truth is, I've only cooked a few thousand prime ribs, so listen to me at your own peril; won't hurt my feelings if you wait for the experts (or use a MAPP torch; it's your beef). Awrighten.]
Oooo! SNAP Hal4UK! ;) ;D 8)
Quote from: KyNola on November 21, 2011, 07:29:05 PM
Quote from: hal4uk on November 21, 2011, 07:23:28 PM
Quote from: smokehawk on November 21, 2011, 06:55:43 PM
[disclaimer: I think I got smacked down (like stepping on an ant) the last time I offered Prime Rib advice. Truth is, I've only cooked a few thousand prime ribs, so listen to me at your own peril; won't hurt my feelings if you wait for the experts (or use a MAPP torch; it's your beef). Awrighten.]
Oooo! SNAP Hal4UK! ;) ;D 8)
[Time.Space Warp]
Huh?
I'm back.. What did I miss?
[/Time.Space Warp]
cool, will do! I appreciate the advice--no smacking here, just dreaming of a piece about 1/2" thick that pulls apart with almost no effort!
Quote from: smokehawk on November 21, 2011, 07:38:46 PM
cool, will do! I appreciate the advice--no smacking here, just dreaming of a piece about 1/2" thick that pulls apart with almost no effort!
Smokehawk, no smack from you at all. Hal knows what I'm referring to. ;)
I have known Hal for more years than either of us would care to admit. One of many things I know for sure about Hal is he has cooked more Prime Rib than all of the rest of us combined. The boy knows Prime Rib.
I just received a 7 lb boneless Wagyu Prime Rib roast from Snake River Farms and come Xmas time, I'll be looking to Hal for advice on how to properly prepare it.
Quote from: smokehawk on November 21, 2011, 07:38:46 PM
cool, will do! I appreciate the advice--no smacking here, just dreaming of a piece about 1/2" thick that pulls apart with almost no effort!
You're
dead-on-track to a great roast!
Only thing is... With a bone-in roast, you usually slice
between the bones, so you'll have way thicker slices than 1/2"!
(think COWBOY PORTIONS)
Of course, you can always trim the bones away and slice as required for
normal humans ;D :o
BUT---The bone-in
presentation will make people believe you really did meet some Food Network star (of your mind's choice)...
Heck,
I met Elvis. He cleaned my garage.
Awrighten.
Quote from: KyNola on November 21, 2011, 07:48:12 PM
I just received a 7 lb boneless Wagyu Prime Rib roast from Snake River Farms and come Xmas time, I'll be looking to Hal for advice on how to properly prepare it.
Ohhhhhhhhhhhhh... Heck yeahhhhhhhh....
I might have have to drop by (
with my best silk bib) for a VISIT!!!!
Quote from: hal4uk on November 21, 2011, 07:53:17 PM
Quote from: KyNola on November 21, 2011, 07:48:12 PM
I just received a 7 lb boneless Wagyu Prime Rib roast from Snake River Farms and come Xmas time, I'll be looking to Hal for advice on how to properly prepare it.
Ohhhhhhhhhhhhh... Heck yeahhhhhhhh....
I might have have to drop by (with my best silk bib) for a VISIT!!!!
Son, you KNOW you're always welcome at my house any day. Especially if you bring that gorgeous wife of yours. ;) Might have some Makers Mark stashed away too.
Well thanks again to both of you! I really want to get some Snake River farms meat to feed my smoker but lately my extra funds have been diverted towards my other hobby--fireworks. Still buying meat from Costco.
Quote from: smokehawk on November 21, 2011, 08:29:59 PM
Well thanks again to both of you! I really want to get some Snake River farms meat to feed my smoker but lately my extra funds have been diverted towards my other hobby--fireworks. Still buying meat from Costco.
FIREWORKS?
Whatchu talkin' bout Willis? You
make em or
ignite em?
Quote from: KyNola on November 21, 2011, 07:48:12 PM
, I'll be looking to Hal for advice on how to properly prepare it.
Advice ---send it to Gus
Heres a great video on how to cut up your primal hunk of meat.
Beef Rib 109 tutorial
http://www.youtube.com/watch?v=4dUiCb3LhO0
Thanks for the link Keymaster. Very informative.