So it's finally gonna happen. I have wanted to smoke a prime rib for a long time, but the opportunity has never materialized - until now. Our son will be coming to town tomorrow, and Friday we are having friends over for dinner to celebrate. There will be 7 or 8 adults and two toddlers who may or may not eat anything, so I'm not counting them.
I'm going to Costco tomorrow and will hopefully find a large hunk o' meat I'm hoping for something between 7 and 9 lbs. I will dry brine it tomorrow and use Meatheads recipe for the rub. I would like to put it on the rotisserie on the kettle, but that combo is not even close to airtight, so I worried about maintaining temps. I will probably do it indirect using the SnS. I do plan on tying it up to get it more compact.
My main question is about timing. Since it should be served hot off the grill, I need to have it ready reasonably close to to the desired time. Meathead sez 30 min per inch of thickness plus time for searing, (for 225* - 250*). Has anyone found this to be close enough?
And any tips would be greatly appreciated, (even from FireMan ).
I'm going to Costco tomorrow and will hopefully find a large hunk o' meat I'm hoping for something between 7 and 9 lbs. I will dry brine it tomorrow and use Meatheads recipe for the rub. I would like to put it on the rotisserie on the kettle, but that combo is not even close to airtight, so I worried about maintaining temps. I will probably do it indirect using the SnS. I do plan on tying it up to get it more compact.
My main question is about timing. Since it should be served hot off the grill, I need to have it ready reasonably close to to the desired time. Meathead sez 30 min per inch of thickness plus time for searing, (for 225* - 250*). Has anyone found this to be close enough?
And any tips would be greatly appreciated, (even from FireMan ).
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