Prime Rib

[UncleSpike]

Good Day Everyone!

I have been tasked to cook prime rib for a company Christmas party this weekend. I've purchased 60 lbs of bone in prime rib. (4 pieces at 15lbs each)

My plan is to smoke it in my gravity feed smoker - at home, as this thing is not really portable...



Option 1: I had planned to bring it up to about 110 degrees, and then load it up and drive 1/2 hour where it is being served. I would finish them on a couple of 22" kettles with some charcoal and hickory.

Option 2: I watched a Malcom Reed video last night, where he stated that this could be smoked at 275 until it hits an internal temp of about 122 - 125 degrees. He said it could be kept in a cooler like this for up to two hours... Is this feasible? Does anyone have any experience with this?




Another (less attractive) option is to finish it on the new smoker that is at the venue. It's a $13,000 Twin Eagles pellet grill that has a center charcoal tray.

https://myoutdoorkitchen.ca/product/twin-eagles-36-wood-fired-pellet-grill-smoker/

However, I had a look at it the other day, and we couldn't really figure out how to use it...

Any ideas would be helpful, thanks!

[Huskee]

If you're simply finishing them at the venue, could you just use their pellet rig w/o messing w/ charcoal? You don't need much smoke on Prime Rib, and you're par-smoking them at home already, right?

[UncleSpike]

I really want to try that grill out - but I'm scared to practice on 60 lbs of prime rib...

I guess I'll bring some kettles along for back up.

[RonB]

See if you can d/l or read the manual from their site. You might also want to use their app - hard to say really, but if ya read the manual, you should know.

[Allon]

RTFM

[UncleSpike]

Turned out really good.
Nice place, nice grill.

[Mosca]

Nice cook!

[PGH_RAM]

Beautiful!

[Alan Brice]

Wow Dude! That is a shack!
Meat looks great too!

[realdocBBQ]

Cook at 250-275 until around 115 internal, then hold in a cooler. It'll rise to 130ish. Mine have risen as much as 17 degrees sitting covered in foil on the counter. If you want a quick sear before serving, bring a torch or weedburner.

[Oak Smoke]

I think that is beautiful! Well done! Every time I see well prepared prime rib I remember 3 years ago when I cooked prime rib for a group at our house. I knew I was in trouble when I was approached and asked “Do you have any that isn’t pink”? I get almost ill when I remember laying slice after slice in a cast iron skillet and browning it. I might as well have cooked an eye of round.

[UncleSpike]

Of the 40 people there, only two asked for a more well done piece.

I just tell them, ‘This isn’t Burger King, you can’t have it your way.’

[Santamarina]

When I do prime rib for family events everyone likes medium rare except my brother-in-law. I tell him he gets exactly two well done slices…the two ends!

[texastweeter]

Do your thing, and take it to 119-124° depending on if you want rare or medium rare°. Put in cooler and travel to venue. It will rise about 7-9° I'd leave a probe in it and when it hits your target temp remove from cooler and lat cool some. Just before service blast it at 500-550° for 10-15 minutes to sear outside.

[UncleSpike]

That’s pretty much what happened. I was happy with how it turned out.

[tstalafuse]

Sweet! Very perfectly nice rare to medium rare!

[bardsleyque]

That looks amazing! Your holiday friends got a real treat.

[Jerod Broussard]

No joke. Beauty inside and out. Glad I wasn't there to ugly things up.

[zupanj]

You did a great job. The edges have little to no grey. It looks like you seared the outside. What was the temp when you started and when you finished. I am reading to sear for 5 to 10 minutes but that seems like it will raise the internal temp too much.

[UncleSpike]

I brought them up to 110 at home. It was an hour before I had the charcoal going at the venue, but it hadn’t really lost any temperature in that time. I seared it at a fairly high heat, rotating the four pieces around. It took almost an hour to raise the internal temp to 125 +. It then rested for about 30 minutes before serving.