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Old 12-15-2005, 09:25 AM   #1
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Prime Rib Help

For all those who have done whole boneless prime rib... I need some estimates on time and temp to get the 145 degree range.

Thanks

Gary
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Old 12-15-2005, 09:33 AM   #2
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Gary, 145 seems high...I pull mine off at *125...130* at the highest...I sear on all sides then cook @ 225 until done...usually a few hours or so
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Old 12-15-2005, 09:44 AM   #3
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Greg is right....jeez how many times has anyone ever said those words...145 is high unless you want wel done prime rib. I pull mine at 125 and let rest for about 15-20 minutes for med rare.
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Old 12-15-2005, 10:19 AM   #4
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Ok.. well, this is for a catering job and I am cooking it along side (NOT UNDER) some chicken... I like to do my chicken at around 300-325 so I am figureing on the PR taking 3-4 hours at that temp. Does that sound right?. I guess I am looking for Medium range doneness since this is for a large group of people. so.. i should pull it at 135 degrees?
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Old 12-15-2005, 10:30 AM   #5
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Quote:
Originally Posted by Gary in VA
Ok.. well, this is for a catering job and I am cooking it along side (NOT UNDER) some chicken... I like to do my chicken at around 300-325 so I am figureing on the PR taking 3-4 hours at that temp. Does that sound right?. I guess I am looking for Medium range doneness since this is for a large group of people. so.. i should pull it at 135 degrees?
It should take approximatly 20 minutes per pound.
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Old 12-15-2005, 11:05 AM   #6
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I agree with Nick. 20 min per pound 300-325F. Off the pit at 125F I put a large piece of foil down first to wrap them off the pit so no meat juice is lost. I also don't touch them or move them till they are ready to come off. I let mine rest for a minimum of 20 min.I also coat mine with EVOO, Wooster, Garlic powder, Black pepper and onion powder. Gets a little nerve wracking the first time you do $500.00 or more(cost) worth of prime rib. My 2 cents.
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Old 12-15-2005, 12:02 PM   #7
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Prime Rib

Here is my 2 cents worth on a Smoked Prime Rib.
PARTY!!!!!!
http://www.kickassbbq.com/smokedprime.html
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Old 12-15-2005, 12:24 PM   #8
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Beautemous...is that really at 130...I'd hope for a little more pink at that temp.
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Old 12-15-2005, 12:39 PM   #9
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Prime Rib

No, that temp on that pic I think was more like 145. I tell people that once that piece of meat gets to 120 it will go up really fast. I did that one for my neighbor and he likes his done. Myself, I like mine rare and if I pull them at 120 they are rare in the middle cuts and medium rare on the outside cuts.
I think I am going to do one this weekend. Talking about them is making me hungry.
Merry Christmas
ed
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Old 12-15-2005, 03:09 PM   #10
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Hearing you talk about them is making me hungry. :biggrin:
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