I have a friend who has to cook a 17 pound prime rib for a charity dinner he sponsored. Think it will be 5 inches down to 4 inches in diameter if cooked whole. He’s cooking on his Yoder YS-640. Will do at 225-250. He wants to serve at 6:30. What time do you all think he will need to start his cook. I’m thinking 3:00 to allow for a little extra time to get it to 120 rest with carryover and then sear it on a Napoleon gas grill. What say you all?
Sounds about right, though if he's gonna rest and then sear might as well start at 2:30 and hold a little longer and sear right before serving? Or if it's getting too close to 120 IT too fast he can bump down to whatever the low mode on the Yoder is which should be sub 200. Easier to slow things down than it is to speed 'em up at least for me.
I haven't cooked one that large but I would probably cut it in half to better control the internal temp. I quit searing the outside after my chef brother sounded off that you will get some crust already cooking it at 225 and everyone is concerned how the meat will taste. He always wanted the roast to be the same color with no gray exterior as folks are impressed with that. Good luck!
you don't have to cut it in half, it's about the diameter, as long as that is consistent then it doesn't matter how long it is. Though I do agree, I pretty much stopped searing stuff and smoke it the whole way. If the rub is has some sugars I will hit it with a torch to crust 'em up a bit or bump temp to 350ish the last 20 min or so to get that edge to edge pink with a slight crust.
I also quite searing the outside in the last year or two...have been getting nice crust cooking at 250-260 and then when I sear it sometimes seems to burn the flavors in the crust instead of enhancing...much more foolproof too not having to think about when to pull relative to how much time I have to rest before searing
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
My main advice on prime rib is that each time I serve one, usually to 8-10 family members, about half of them want medium rare, which is usually my target for the prime rib, and half want medium or medium well. My solution to folks that don't like pink is to either give them an end slice, or better yet, to have a hot skillet on the stove while serving, and toss slices in that skillet for about 30 seconds or so per side. I've also heard if you have a boiling pot of "au jus" going, just dunk slices in that pot for folks who want it more done.
The end that is 4" thick will be a little more done than the end that is 5" thick, but not by much.
Also, I think for presentation, I would NOT cut it in half like some are saying. I like a big long hunk of beef on the cutting board. All that will do for you is give you two more end slices, but its not going to speed up the cook much.
Said a bit differently, my prime ribs rolled and tied take 50-55 minutes per inch of thickness to roast at 225 degrees. Pull at ~127, carve at ~132. That's for the Traeger or, if it's a blizzard and we're about to die, the oven.
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