Got a 20 pound prime rib bone in sitting in
the frig waiting for Christmas Eve.
What temp/time do you think I am looking at?
20 min per?
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You can cook it at 225-250 but I do not look at time per say. Looks at your temps and how done you might like it. I would cook til no more than 130 temp and let it rest another 30 min. Some people do go by time and it is around 20 min per pound at 250. But again look at you temps instead of just times. Good luck I am cooking two this weekend.
Craig
www.FireHouse-BBQ.com
Craig
www.FireHouse-BBQ.com
Hey Craig, how 'ya doing?
I've got some photos in here of PR, do a quick search.
What I do is smoke setting until it reaches about 115. Then take it out and wrap and I hold it in my cambro.
I put the FE on high (over 375) and when it gets to temp, I put it back in, with a little more seasoning, to crisp up the outside.
I take it off at 125.
I've got some photos in here of PR, do a quick search.
What I do is smoke setting until it reaches about 115. Then take it out and wrap and I hold it in my cambro.
I put the FE on high (over 375) and when it gets to temp, I put it back in, with a little more seasoning, to crisp up the outside.
I take it off at 125.
Thom,
You might want to consider cutting the roast into two or three pieces. I seem to find that I have a lot of requests for end pieces plus it will shorten the time you need to cook them since it won't be one big roast.
You might want to consider cutting the roast into two or three pieces. I seem to find that I have a lot of requests for end pieces plus it will shorten the time you need to cook them since it won't be one big roast.
I cooked a 4 lb roast a few weeks ago and cooked it to 126 internal, then took it out and let rest about 10 minutes. Took 4 hours so that is about 1 hr/lb. Came out nice and red which is the way we like it. Put on Montreal steak, granulated garlic, and some pepper. Was very good.
I was thnking of tying it into a Crown for my presentation (Circle) But yes those End Cutts are popular
None oh my guests are RED meat fans so I may take the center to 135 ish But half the fun of this is coming up with a plan The other half is the "Oh My Gosh Its So good"
The Family knows how much work cooking on the Klose is So they think I am a super hero cooking every weekend on the FE LOL
None oh my guests are RED meat fans so I may take the center to 135 ish But half the fun of this is coming up with a plan The other half is the "Oh My Gosh Its So good"
The Family knows how much work cooking on the Klose is So they think I am a super hero cooking every weekend on the FE LOL
It was a hit Just came out great
The kids were fighting over the
crust
The kids were fighting over the
crust