How to Pellet Smoke Prime Rib Roast.

[Javajoe]

The point of tying is to get it as round as possible so it cooks evenly, being that the natural shape is more oblong.

Most things I've seen don't tie if low and slow since temp comes up slowly. If you sear in the rear its not an issue either since you're only building a quick crust.

Interesting. I noticed my pork shoulder was not totally falling apart last time at the edges. I’m smoking 2 big boys tonight all night so I think the hot ticket is to tie them up. When I put my rub on them last night they are pretty opened up and looked like a …..well….you get the picture.

 

[Ct5]

I get the pellet smoker industry has a ton of money to be made by promoting their products, but these pellet smokers can hit the temps of a convention oven easily. Would you suggest turning the temp up on a smoker to what you advised (325F)? Conventional ovens work great, but do not impart the smoke that a pellet or any other smoker imparts on the finished product. That is what I am looking for with this prime rib.

Absolutely! Pellet smoker is fine but I would do it at a higher temp. I like the oven with an expensive prime rib because it’s more consistent. My GMG pellet smoker has hot spots, every time you open it the temperature fluctuates, and the temperature inside the smoker varies greatly depending on the ambient temp outside.

A lot of people smoke roasts (tri tip, prime rib, etc) at lower temps and like it. I’ve found the texture to be too soft/chewy. The thermometer will show the right internal temp but the texture is almost like raw meat. It’s all preference.

 

[Chili Palmer]

I’m trying to get everything to be done at the same time. What cooking times are you using? Online I’ve found to figure about 15 a pound cooking at 225, but someone on this thread is using 20-25 minutes. I’m shooting for the meat to be done about 30 minutes before we eat. I’ve got a 9 lb. boneless prime rib. It calcs out at 135 minutes. If we eat at 5:30 I’ll start it at 2:15. Should I start it earlier?

 

[FishSniper]

I’m trying to get everything to be done at the same time. What cooking times are you using? Online I’ve found to figure about 15 a pound cooking at 225, but someone on this thread is using 20-25 minutes. I’m shooting for the meat to be done about 30 minutes before we eat. I’ve got a 9 lb. boneless prime rib. It calcs out at 135 minutes. If we eat at 5:30 I’ll start it at 2:15. Should I start it earlier?

I did an 8.4 pound bone in around 225 in my offset yesterday and it took 4.5 hours and I pulled it at 130 internal. I’d start earlier then later you can hold it in a cooler for long time if it gets done quicker then you thought.

 

[Chili Palmer]

I did an 8.4 pound bone in around 225 in my offset yesterday and it took 4.5 hours and I pulled it at 130 internal. I’d start earlier then later you can hold it in a cooler for long time if it gets done quicker then you thought.

Thanks, I started it at 1 - like you said, if it’s done sooner it’ll go in the cooler wrapped in blankets.

 

[poncho]

Thanks, I started it at 1 - like you said, if it’s done sooner it’ll go in the cooler wrapped in blankets.

Pull at 120-125 if you plan other meals using the meat, can't uncook it.

 

[Kbach]

I just did an 8.5 lb on my old traeger junior or whatever it’s called. Not very advanced but has always worked good. Put it on about 10:15 and pulled it about 1:15 at 120 degrees, took less time than I thought. It’s sitting in the cooler now and I’ll sear it about 2:30 before we eat at 3. Fingers crossed….first time smoking it vs. the oven.

I also threw the bones and trimming on at the same time. They got pulled a while ago, trimming was delicious. My son wants the ribs with dinner so we’ll see how they turned out then.

 

[Cray Paper]

My google search said 30 - 45 minutes a pound at 225 on the smoker. I went with that, and was wrong, almost 15-pound boneless roast was at 125 in the middle at 11:15am. I pulled it, let it rest on the counter with the temp probes still in it then put it in the oven on roast to crisp up the outside. Sitting on the counter the internal temp raised 10 degrees in an hour while resting. It turned out well and not over done, but 15 - 20 minutes a pound is much more realistic for cook time.

 

[Sleek-Jet]

Something to keep in mind, many recipe cooking time recommendations are to reach an internal temperature of 160* (thank the lawyers and FDA), as that temperature will kill off any parasites in the meat.

A 160* roast would be shoe leather. It's best to cook off an internal temperature probe. And like the rules of Pirating, use the minutes/lbs as more of a guideline than an actual rule.

 

[AzMandella]

Something to keep in mind, many recipe cooking time recommendations are to reach an internal temperature of 160* (thank the lawyers and FDA), as that temperature will kill off any parasites in the meat.

A 160* roast would be shoe leather. It's best to cook off an internal temperature probe. And like the rules of Pirating, use the minutes/lbs as more of a guideline than an actual rule.

Min per pond does not always work . Maybe if every roast was the same size in diameter and length . But a narrower and longer roast will cook quicker than a fatter and shorter roast even though they weigh the same .

 

[PlumLoco]

I smoked a 5 bone section of my 7 bone roast because the entire piece wouldn't fit thru the door of my smoker. I had to babysit it thru a 3 hour smoke trying to keep the ambient temp around 225 and not over 260 with the intention of finishing in a hot oven. Pulled it from smoker after it got to 113 internal. Wrapped in foil and a towel and into an ice chest for appx. 2 hours while the rest of the dinner was being prepared.
After 2 hours the roast had riden to 132 so I just sliced and served because nobody in their right mind likes medium well prime rib.

 

[Cray Paper]

My Thermo Works wireless system wasn't able to connect to my new I Phone 16 so I just relied on the head unit that received all the wired temp probes. I have had numerous wireless units, and they all failed and were not intuitive to use after 6 months of hibernation. The roast was done 5 hours early, I let it rest for 2 hours then refrigerated. I put it back on the smoker at 300F tented for an hour and it still turned out fantastic.

Lesson learned and won't be forgotten, 20 minutes a pound at 225F is what it takes to smoke a boneless prime rib roast, add 20 minutes to put it in the oven on roast to crisp up the edges.