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Calculating Prime Rib for 25

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  • Dr ROK
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    • Dec 2014
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      Ultrafast instant read thermometer
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      Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

      Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

    Calculating Prime Rib for 25

    I'm smoking boneless prime rib for 25 in a couple weeks. Anybody have any suggestions on how to calculate how much I'll need to buy? Most of the comments I've read refer to bone in prime rib. These will be boneless and I plan on trimming the fat cap off, but leaving the rest of the roast intact.
  • Craigar
    Founding Member
    • Jul 2014
    • 1107
    • Papillion, NE
    • * - Weber 26.75" OTG
      * - Weber 22.5" Premium cloaked in Crimson
      * - Slow 'N Sear
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      * - Lodge Sportsman Grill
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      * - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
      * - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
      * - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
      * - Favorite Spice outlets - Frisco Spices in LaVista, NE (the local butcher supply shop); Volcanic Peppers in Bellevue, NE
      * - Current butchers: Just Good Meats & Fareway Foods

    #2
    Dr ROK I have always gone with a pound per person, but I like to have leftovers. You could probably get away with 12 oz. per person and still have plenty for leftovers.

    Comment

    • CeramicChef
      Former Member
      • Jul 2014
      • 1184
      • OKC, OK

      #3
      @Dr. ROK - when you say 25, do you mean 25 adults or a mix of adults and kids?

      Whenever I've done prime rib for parties, I set and adults' table with the prime rib and then a kids' table of significantly most cost effective food like hamburger steak. Kids tend to waste a HUGE amount of food at parties. Prime rib is expensive and hamburger is cheap.

      I also let the kids cook their own entree ... they LOVE this and gets them involved. Of course kids only cook with adult supervision.

      Comment


      • Dr ROK
        Dr ROK commented
        Editing a comment
        All adults, but it is a good idea to have a "kids" table instead of feeding them prime rib.
    • smokinfatties
      Former Member
      • Oct 2015
      • 521
      • Upland, CA

      #4
      Dr ROK I bought a 13lb boneless from costco. Fat cap is a lot of the weight! I would say about 1/3. So a 13 lb roast probably ended up with 8-9 lbs of meat. It's basically ribeye steaks at that point so you can probably estimate from there?

      If prime rib is the only meat you're having, For 25 people i would probably buy 25lbs, trim the fat cap off and estimate weight. After that if i had a little too much i'd slice a nice ribeye off for a pre-run taster! It's hard to say how much my 13lb one fed because we had other meat like turkey etc.

      Comment


      • Dr ROK
        Dr ROK commented
        Editing a comment
        smokinfatties Yes, it'll be the only meat, but we'll have baked potatoes, smoked beans, a tossed salad, and dessert.
        Last edited by Dr ROK; December 7, 2015, 09:28 PM.
    • FLBuckeye
      Founding Member
      • Jul 2014
      • 565
      • Florida
      • Brand new 26" Weber kettle. Three Weber 22.5"kettles, An 18" Weber kettle.

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      #5
      Dr ROK I would factor in how many men are eating as well. Men eat a lot more meat than women usually. I would go at least 20 lbs. of raw weight (with bones) but if you like leftovers, go 25 lbs. Better having leftovers than someone not getting fed. It does shrink a bit too

      Comment


      • Dr ROK
        Dr ROK commented
        Editing a comment
        FLBuckeye Going to be 50/50.
    • skorepeo
      Club Member
      • Dec 2015
      • 30

      #6
      1 bone for 2 people so you would need quantity 4 six bone prime ribs

      Comment


      • Dr ROK
        Dr ROK commented
        Editing a comment
        skorepeo They won't have the bones on them. They will come in "cryovac" and I can choose from downs (#15 and under) or ups (#15 and over).
    • CeramicChef
      Former Member
      • Jul 2014
      • 1184
      • OKC, OK

      #7
      Dr ROK - I'd look at averaging something like 12 ounces per head. The reasoning behind this is the same most restaurants offer a "ladies" or petite cut. Many women won't/can't eat more than about 8-10 ounces of a really rich food like prime rib. Men, well, you know that guys will eat their weight I prime rib. plus, it sounds as if you've got quite the spread being served with the entre, so an average 12 ounces portion seems reasonable.

      Based on those assumptions, I'd order something in the neighborhood of a 20 pound prime rib. That allows for some trim and a little left over.

      Good luck, enjoy your party, and have some fun!

      Comment

      • Papa Bob
        Founding Member
        • Jul 2014
        • 278
        • stokton ca

        #8
        Dr Rok I would go with 2- 12 to 14, you'll have plenty of leftovers and a little more flexibility with those ones that freak when they see red easier to handle for reverse sear and all plus very impressive side by side on a serving platter for presentation

        Comment

        • HorseDoctor
          Charter Member
          • Sep 2014
          • 1147
          • Central Iowa

          #9
          Originally posted by Papa Bob View Post
          Dr Rok I would go with 2- 12 to 14, you'll have plenty of leftovers and a little more flexibility with those ones that freak when they see red easier to handle for reverse sear and all plus very impressive side by side on a serving platter for presentation

          Took the words right outta my mouth... Get 2 & your good-to-go! Have fun!

          Comment

          • Dr ROK
            Charter Member
            • Dec 2014
            • 1350
            • Morrill, Nebraska
            • Retired high school teacher and principal
              Dr ROK - Rider of Kawasaki &/or rock and roll fan
              Yoder 640 on Husker themed comp cart
              Cookshack Smokette smoker
              Antique refrigerator smoker
              Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
              Rec Tec Mini Portable Tailgater w/ GrillGrates
              Plenty of GrillGrates
              Uuni wood pellet oven, first generation
              Roccbox Pizza Oven
              Meater Block
              "Go Big Red" Thermopen instant read thermometer
              Ultrafast instant read thermometer
              CDN quick read thermometer
              Maverick ET-732 thermometer
              Maverick ET-735 thermometer
              Tru-Temp wireless thermometer
              Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

              Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

            #10
            Well for those of you interested, by the time the meal took place the number of rguests went from 25 up to 36. I went with a 21 lb and 18 lb HOM for a total of 39 pounds of untrimmed prime rib. I trimmed the fat cap and also removed the rib cap. After dry brining overnight, I used a triple batch of Oleary's Cow Crust mixed with water as the rub. Used BBQ Delight hickory pellets in my rectec mini and set at 230 degrees for two hours. The mini is in extreme smoke mode unless the temp goes above 250, so after two hours I rotated the rolls front to back and bumped the temp to 255 since I didn't want these to be overly smoked. It took one just under 4 hours and the other just over 4 hours to hit 130 degrees. At that point I removed them from the rectec, wrapped them in a sheet of foil (wasn't sealed at top, just used to catch juices) and put them on a rack in an electric roaster set for 135 degrees. They sat in the roaster for about 4 1/2 hours before serving. I didn't get any pics of the final product, but almost everybody that ate it commented on how it was the best prime rib they'd eaten, it was delicious, I forgot what good prime rib tasted like, or a comment similar to that. When all was said and done, I was one slice short, but since I was one of the participants in the meal, I just ate some of my wife's and daughter's slices. I would have had enough had I been a bit more frugal with my slicing, but I wanted everybody that was there to have a great slab of prime rib.

            Rubbed and ready to go in the smoker. Click image for larger version

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            Ready to be pulled off smoker. Click image for larger version

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            Last edited by Dr ROK; December 18, 2015, 04:16 PM.

            Comment

            • Craigar
              Founding Member
              • Jul 2014
              • 1107
              • Papillion, NE
              • * - Weber 26.75" OTG
                * - Weber 22.5" Premium cloaked in Crimson
                * - Slow 'N Sear
                * - Smoke E-Z - 26.75" (The Grain Silo)
                * - Lodge Sportsman Grill
                * - Weber Rapid Fire Chimney Starter
                * - Thermoworks ThermoPop
                * - Thermoworks Dot
                * - iGrill2 - 4 probes
                * - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
                * - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
                * - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
                * - Favorite Spice outlets - Frisco Spices in LaVista, NE (the local butcher supply shop); Volcanic Peppers in Bellevue, NE
                * - Current butchers: Just Good Meats & Fareway Foods

              #11
              Those look freaking awesome!!! Great job!

              Comment

              • Huskee
                Administrator
                • May 2014
                • 15146
                • central MI, USA
                • Follow me on Instagram, huskeesbarbecue

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                #12
                Excellent follow-up! The common average is 1/2 lb raw weight of meat per person, not counting bone weight. Did you by chance weigh your bones & trimmings to know what your meat-only weight was?

                In Meathead's Prime Rib article, he lists his details as starting with a bone-in 14.5 lber. He had 2.5 lbs bones, and a total of 3.25 lbs of fat & trimming, not counting the rib cap. I assume you left the rib cap on? Meathead's totals were about 40% loss after trimming bones & fat. If you had the same loss after trimming, you were down to around 23lbs meat, which would be about .6lbs per person. So you were right there in the range, if not a pinch heavy. Kudos to you for having such a great product that you still ran out! (Next time, more sides! Lol)
                Last edited by Huskee; December 18, 2015, 09:01 PM.

                Comment


                • Dr ROK
                  Dr ROK commented
                  Editing a comment
                  Huskee, These were boneless, so the weight I mentioned did not include bones, just meat and fat. I did remove the rib cap. At least I think it was the rib cap. It separated from the rest of the roll pretty easily by pulling it as I cut along the line of separation. The cap had a lot of large veins of fat interspersed through out and i trimmed as much as I could out of it. One cap I cut into chunks and the other I just kinda folded it over on itself and tied it into a log. Both were dry brined and then vacuum sealed and in the freezer. I did not weigh my trimmings to see how much end weight I actually had after trimming everything down to the final rolls in the pics.
              • smokinfatties
                Former Member
                • Oct 2015
                • 521
                • Upland, CA

                #13
                Nicely done! Dr ROK . got a 16lb prime ribeye roast wet aging in the cryovac for xmas!

                Comment

                • HorseDoctor
                  Charter Member
                  • Sep 2014
                  • 1147
                  • Central Iowa

                  #14
                  Well done sir, well done! (medium rare done actually ) Great job anyway!

                  Comment

                  • Huskee
                    Administrator
                    • May 2014
                    • 15146
                    • central MI, USA
                    • Follow me on Instagram, huskeesbarbecue

                      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

                      Smokers / Grills
                      • Yoder loaded Wichita offset smoker
                      • PBC
                      • Grilla Silverbac pellet grill
                      • Slow 'N Sear Deluxe Kamado (SnSK)
                      • Dyna-Glo XL Premium dual chamber charcoal grill
                      • Weber 22" Original Kettle Premium (copper)
                      • Weber 26" Original Kettle Premium (black)
                      • Weber Jumbo Joe Gold (18.5")
                      • Weber Smokey Joe Silver (14.5")
                      • Brinkmann cabinet charcoal smoker (repurposed)

                      Thermometers
                      • (3) Maverick XR-50: 4-probe Wireless Thermometers
                      • (7) Maverick ET-732s
                      • (1) Maverick ET-735 Bluetooth (in box)
                      • (1) Smoke by ThermoWorks
                      • (1) Signals by ThermoWorks
                      • Thermapen MkII, orange
                      • ThermoPop, yellow
                      • ThermoWorks ChefAlarm
                      • Morpilot 6-probe wireless
                      • ThermoWorks Infrared IRK2
                      • ThermoWorks fridge & freezer therms as well

                      Accessories
                      • Instant Pot 6qt
                      • Anova Bluetooth SV
                      • Kitchen Aide mixer & meat grinder attachment
                      • Kindling Cracker King (XL)
                      • BBQ Dragon
                      • Weber full & half chimneys, Char-Broil Half Time chimney
                      • Weber grill topper
                      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                      • Pittsburgh Digital Moisture Meter

                      Beverages
                      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                      • Most favorite beer: The one in your fridge
                      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                      About me
                      Real name: Aaron
                      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                      Occupation:
                      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                    #15
                    OK, so if your loss from rib cap removal (instead of bones) and fat trimmings was the same percentages as Meathead, you still had from .6-.7lbs per person raw weight. Still an impressive dinner and some full & happy guests!

                    Comment

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