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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Prime Rib

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  • daveIT
    Former Member
    • Nov 2014
    • 50
    • NE/Central PA

    Prime Rib

    I was thinking of getting some prime rib to cook for Father's Day. I've never made one. How big of one would I need for like 8-10 people? Is there a decent place online to buy one or would I be better off trying to find one local. I'm not sure if that's something I could go to the grocery store for or if I'd have to find a local butcher. Thanks.
  • texastweeter
    Club Member
    • Jul 2017
    • 2932
    • Republic of Texas

    1 bone feeds 2 normal ppl, or 1 hungry Texan. You would need a 4-5 bone roast. I get mine from Brookshires or Fresh by Brookshires usually.


    • texastweeter
      texastweeter commented
      Editing a comment
      Troutman I don't want to scare the poor guy off...

    • johnec00
      johnec00 commented
      Editing a comment
      Troutman - sounds like a starvation diet to me.

    • THE Humble Texan
      THE Humble Texan commented
      Editing a comment
      2 bones is why I just had to loose 55 pounds and working on another 50.
  • jgg85234
    Charter Member
    • Nov 2014
    • 736
    • Gilbert, AZ (Suburb of Phoenix)
    • *Cooking Equipment
      Kamado Joe Classic in Eucalyptus Table (2016)
      Kamado Joe Joetisserie (2017)
      Weber 22.5" Kettle (K Date Code - 1988) Wooden handles/wood side table
      Adrenaline BBQ Company Slow n Sear #61
      Adrenaline BBQ Company Drip n Griddle
      Weber Smokey Mountain 14.5" (2014)
      Flame Boss 200
      Thermapen MK4 (Red)
      Thermopop (Red)
      Thermoworks TW8060 with grill and meat probes
      *Favorite Whisky - Knockando Speyside Single Malt
      *Favorite Red Wine - Clos du Bois Marlstone
      *Favorite White Wine - Sonoma Cutrer Chardonnay
      *Favorite Beer - Budweiser Budvar (Czechvar in the US) frisch vom fass
      *Favorites to grill - New York Strips or Top Sirloins, pizzas are fun too
      *Favorites to smoke - Baby Back or St. Louis Ribs, Pork Butts, Standing Rib Roast, Strip Loin Roast, Tri-Tip, Chicken, Turkey, Pork Loin, Cornish Hens

    Costco if you have one nearby.


    • Santamarina
      Santamarina commented
      Editing a comment
      +1 for Costco. My local usually sticks bone-in and boneless prime rib roasts during big holidays - Thanksgiving, Xmas, Easter, Mother’s Day, Father’s Day, etc.
  • jgreen
    Charter Member
    • Oct 2014
    • 2751
    • Winnipeg Manitoba Canada
    • Cookers:
      Broil King XL
      Broil King Smoke
      Weber Kettle 26
      Grilla Pellet smoker
      Capital 40 natural gas
      Napoleon Pro 22 kettle

      Maverick 733
      Thermapen (ok..4 thermapens)
      Thermo works DOT (or two)
      Fireboard (probably my favourite)
      Thermworks Smoke (or two)

      SnS (original, plus and XL)
      DnG pans, 6 or 7 of these
      and, maybe some other toys as well

    Including the weight of the bone, I would go with 3/4 to 1 pound meat per person depending on the appetite of your group.


    • Attjack
      Club Member
      • Aug 2017
      • 4738
      • Primo XL
        Weber 26"
        Weber 22"
        Weber 22"
        Weber 18"
        Weber Jumbo Joe
        Weber Green Smokey Joe (Thanks, Mr. Bones!)
        Weber Smokey Joe
        Orion Smoker

        DigiQ DX2
        Slow 'N Sear XL
        Arteflame 26.75" Insert

        Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
        - With Rear Infrared Burner
        - With Infrared Sear Burner
        - With Rotisserie
        Empava 2 Burner Gas Cooktop
        Weber Spirit 210
        - With Grillgrates
        ​​​​​​​ - With Rotisserie
        Weber Q2200

        Blackstone Pizza Oven

        Portable propane burners (3)
        Propane turkey Fryer

        Fire pit grill

      I say you should find a local butcher regardless.


      • Reds Fan 5
        Charter Member
        • Sep 2014
        • 283
        • Western Springs, IL
        • Equipment
          Weber Genesis Gas
          Weber 22" Kettle (black)
          Slow N Sear

          Maverick 732 Redi-Chek

          Kingsford Blue Bag
          Kingsford Professional

          Apple (chunks)
          Mesquite (chunks)
          Hickory (chunks)
          Oak (chunks)

          Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA

          Bourbon: Basil Hayden
          Rye: George Dickel
          Cocktail: Manhattan

          Married, one child (son)
          Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
          Associate Dean at Chicago area university

        Try Costco. They carry prime rib roasts. We have smoked them for Christmas dinner the last three years. Excellent. A 5 bone roast served 8 people with some leftovers (we served a lot of sides).


        • Steve B
          Club Member
          • Jun 2016
          • 3230
          • Rockland county New York
          • 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

          Where do you live? That will help in choosing weather you can buy online or should find a local butcher.
          If you’re planning on feeding 10 people, I would get a 5-6 rib piece. If it’s too much, well leftovers are always a great thing when it comes to prime rib.


          • daveIT
            daveIT commented
            Editing a comment

          • Steve B
            Steve B commented
            Editing a comment
            https://www.lafrieda.com/ He is one of the premier meat purveyors in the country. Especially in the north east.
        • Santamarina
          Club Member
          • Aug 2018
          • 968
          • Wildomar, CA

          Follow Meatheads recipe - and definitely make Mrs O’Leary’s Cow Crust rub!!!



          • Oakgrovebacon
            Oakgrovebacon commented
            Editing a comment
            This is perfect advice!

          • HawkerXP
            HawkerXP commented
            Editing a comment
        • Bkhuna
          Club Member
          • Apr 2019
          • 682
          • Merritt Island Florida

          Standing rib roasts can be found at almost every supermarket/meat retailer.
          Last edited by Bkhuna; May 31, 2019, 07:40 AM.


          • texastweeter
            texastweeter commented
            Editing a comment
            but he is asking for a prime rib.

          • Bkhuna
            Bkhuna commented
            Editing a comment
            I wasn't sure if he meant a Prime grade rib roast or the Primal rib roast which is what many people call a standing rib.
        • Ground Chuck
          Club Member
          • Apr 2019
          • 146
          • Northern Kentucky

          I had good luck finding a Prime rib roast at Sam's. I'm thinking it was boneless, maybe $35 for a 3 to 4 pounder. Not sure if that is a good deal or not lol. I'd lean toward 1 lb/person of boneless to be safe. Maybe less depending on the rest of the spread.


          • johnec00
            Charter Member
            • Aug 2014
            • 623
            • Orlando, Florida
            • Equipment:
              '88 Vintage Fire Magic gasser with over 3000 cooks to its credit
              18 Inch Weber Kettle (Rescued from neighbor's trash)
              Rotisserie for 18 inch kettle
              Master Forge propane smoker
              Pit Barrel Cooker
              Smokey Joe with mini WSM mod
              Garcima paella burner
              Anova Sous Vide
              Slaiya Sous Vide (gift)
              2X Thermoworks cooking thermometer
              DIY 4 channel bluetooth thermometer
              LEM grinder, sausage stuffer and meat slicer (all gifts)

              Favorite Beer:
              Key West Wheat

            Try The Fresh Market if there's one near you. I don't recollect their price for Prime, but its very good. Estimate the amount needed liberally, leftovers make great open faced sandwiches.


            • gent48dd
              Club Member
              • May 2019
              • 5

              I use local butcher for my testing prime rib cook but when it comes to doing something real nice like top steak house quality. I use Snake River Farms online, here you can buy prime beef. As far as Prime Rib goes you can buy it either bone in or not. The packaging is very well done, I have never had anything ever arrive in bad shape still solidly frozen. The quality of the meat has been exceptional but I have never used anyone else to compare it too. Now if you are buying Prime grade then you are not actually buying form SRF but their partner Double R Ranch located NW Washington State. Snake River just does Wagyu beef several different grades of it. If you are buying Prime grade Prime Rib no bone it will weigh about 6lbs and cost about $160.00.

              My SRF Prime Rib is setting in the frezzer, bought a choice grade prime rib 4.8 lbs today, and will do my first test cook this weekend. Equipment I will be using is a Napoleon Pro Rodeo Charcoal grill ( Kettle), Fireboard temp, and slow & sear 2.0. So I have all the equipment, now can the cook produce a decent prime rib?


              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                I'm bettin ya can pull this off, Brother!
                Might wanna stop over here, introduce yerself, when time permits...Welcome, til then, an best of luck on yer cook!

              • gent48dd
                gent48dd commented
                Editing a comment
                Well there were problems mostly learning how to take advantage of my new equipment and that comes from not understanding how my grill works. The Prime Rib came out fine. That was mostly do to my new Fireboard letting me know exactly where my temp was. The beef while done to a nice med rare was disappointing flavor wise. My Napoleon kettle holds heat way better than I though it would. heat got out of control and that took some fixing.
            • fracmeister
              Founding Member
              • Jul 2014
              • 1353
              • Sprang, TX
              • Dances with lemmings

                (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

              H-E-B puts the USDA prime ones on sale every so often. 9.99$/lb for a prime standing rib roast...

              I cut one into steaks but the prime rib i prepare as follows... remove the bone and trim fat per Meathead...keep that fat!
              MORE on the bones later if you pm me.

              I sous vide the entire prime rib (less the bones) in a double sealed bag to rare. Then coat per Meathead recipe and just broil in the oven as hot as it will go or do it over coals pretty close to the grates as hot s I can get them. Just to sear and no more cooking.

              It is about the best thing ever.


              • daveIT
                Former Member
                • Nov 2014
                • 50
                • NE/Central PA

                Killer first post. Thanks for the info! Good luck on your cook...looks like you are set equipment wise! I’m still trying to decide if I’m doing one for Father’s Day or not.


                • Henrik
                  Founding Member - Moderator Emeritus
                  • Jul 2014
                  • 4524
                  • Stockholm, Sweden

                  Solid advice already. Can’t wait to see this cook!




                  2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                  We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                  See more
                  See less
                  Meat-Up in Memphis