timing on different meats?

dawg · Posted: Feb 15 2014 Post subject: timing on different meats?

I have a cook coming up for a 50th high school reunion. They asked for brisket and prime rib, I have not cooked a prime rib yet, my question is I'll be running my smoker at 250 degrees. brisket will take 9 hours give or take to cook. How long approximitly with the given cooker temp. should the prime rib take to hit 125 degrees internal temp? I'm trying to figure out my timing so both meats are done pretty close to the same time.
_________________
when the going gets tough...... eat more fiber!!!

jess · Posted: Feb 15 2014 Post subject:

Bone in rib roast on my offset usually takes 3 hrs approx. to that temp. Good luck...

Pkerchef · Posted: Feb 15 2014 Post subject:

What Jess said is pretty close to how long it takes on mine too. Pkerchef
_________________
Bubba Grills 250 Reverse Flow With Rib Box
Refridgasmoker
Weber Kettle
8.5 x 18 Haulmark concession/ competition trailer

dawg · Posted: Feb 15 2014 Post subject:

Thanks fellas![/b][/i]
_________________
when the going gets tough...... eat more fiber!!!

empty · BBQ Fan Joined: 11 Jun 2013 Posts: 162

Wouldn't it matter how many bones ? 3vs9
I don't have any experience on the smoker w PR 's although cooked a few on rotisserie over coal .

dawg · Posted: Feb 16 2014 Post subject:

i have no clue that is why i asked. i didnt ask if they want bone in or not i guess ill have to find out.
_________________
when the going gets tough...... eat more fiber!!!

SigSauerNY · Posted: Feb 16 2014 Post subject:

Bone in may add some time to the cook, I prefer a boneless prime rib personally and have had my butcher split bones in place and carve out steaks for folks after chargrilling and then finishing low heat with some smoke.
_________________
Proud Member of Team Ranstad
www.TheHickoryBBQ.com

jess · Posted: Feb 16 2014 Post subject:

The number of bones (3 plus) makes little difference as the roast is the same diameter. Boneless is only slightly faster to temp. My favorite prep is bone the roast, peel the membrane, then apply a rub between the roast & ribs. Tie the ribs back in place, cook for 2-2 1/2 hrs. then remove the ribs, finish roast -about 30-45 min, then let the roast rest for 45 min. or so. This gives the ribs about 4 hrs. and are usually very close to done...