Rib Roast help please

[boomers bbq]

Ok I am doing a Rib Roast for the first time for dinner today.
My questions are
1. It’s approx. 7-8 lbs, so approximately how long of cook time?
2. I am planning on cooking temp at approximately 250
3. Pull temp for roast at 130 I.T.
4. Rest for 20 min.
5. Rub with olive oil, kosher Salt, black pepper, garlic, thyme, rosemary

Sound good?
Suggestions?

Thanks for your help/opinions

 

[thirdeye]

This list of cook times and pit temps were gathered from my own cooks and about 100 emails from forum cooks. The temps shown are when the roast was removed from the pit, so plan on some carry-over temp rise. For prime rib, use a thermometer to monitor the meat, the times are for reference only because every roast has a slightly different shape and can cook differently.

3 pound boneless roast (tied) - 245° - 2 hours to reach 128°
4 pound roast - 220°-228° pit temp - 2 hours to reach 125°
5-1/2 pound roast - 230° pit temp - 3 hours to reach 125°
5-3/4 pound roast - 245° average pit temp - 3 hours 45 minutes to reach 127°
6-3/4 pound bone-in roast - 250° pit temp - 4 hours to reach 125°
7 pound roast - 250° pit temp - 3 hours 40 minutes to reach 123°
7 pound roast - 220°-228° pit temp - 3 hours 30 minutes to reach 125°
7.9 pound roast - 230° pit temp (dome temp) - 4 hours 5 minutes to reach 125°
8 pound roast - 250° - 275° pit temp - 4 hours to reach 122°
10 pound roast - 220°-228° pit temp - 3 hours to reach 120°
11 pound roast (4 bones) - 215° average pit temp - 4 hours 54 minutes to reach 125°
14 pound roast - 220°-250° pit temp - 4 hours 30 minutes to reach 125°
15 pound roast - 220°-250° pit temp - 4 hrs 50 min to reach 127°
19.5 pound roast (prime grade) - 240° pit temp (dome temp) - 4 hours 25 minutes to reach 124°

 

[Gore]

There is an idiot's guide here that includes a good deal of information, including Thirdeye's temps and times.

https://www.bbq-brethren.com/forum/showthread.php?t=150482

This thread is a little old and Thirdeye has a few more data points, but as far as I know cooking rib roasts hasn't changed a whole lot that this is really out of date. The only thing I can add is that the cook time will depend on the amount of fat that is on the roast. If you trim the fat cap close to the meat, you will reduce the times and if you have a fattier roast (prime say), you can expect the time to take a bit longer. Of course, if you probe the temp, as you should, you probably won't notice it.

 

[Phrasty]

What Thirdeye said but for the love of everything meaty use a thermometer to monitor throughout the cook. Ive found over the years two "visually" identical cuts of meat, weight and all taking different times to reach specific temps... If you wanna ballpark it that's different but who does that now a days :wink:

I'm excited for you! First prime! post pics :becky:
Cheers

This list of cook times and pit temps were gathered from my own cooks and about 100 emails from forum cooks. The temps shown are when the roast was removed from the pit, so plan on some carry-over temp rise. For prime rib, use a thermometer to monitor the meat, the times are for reference only because every roast has a slightly different shape and can cook differently.

3 pound boneless roast (tied) - 245° - 2 hours to reach 128°
4 pound roast - 220°-228° pit temp - 2 hours to reach 125°
5-1/2 pound roast - 230° pit temp - 3 hours to reach 125°
5-3/4 pound roast - 245° average pit temp - 3 hours 45 minutes to reach 127°
6-3/4 pound bone-in roast - 250° pit temp - 4 hours to reach 125°
7 pound roast - 250° pit temp - 3 hours 40 minutes to reach 123°
7 pound roast - 220°-228° pit temp - 3 hours 30 minutes to reach 125°
7.9 pound roast - 230° pit temp (dome temp) - 4 hours 5 minutes to reach 125°
8 pound roast - 250° - 275° pit temp - 4 hours to reach 122°
10 pound roast - 220°-228° pit temp - 3 hours to reach 120°
11 pound roast (4 bones) - 215° average pit temp - 4 hours 54 minutes to reach 125°
14 pound roast - 220°-250° pit temp - 4 hours 30 minutes to reach 125°
15 pound roast - 220°-250° pit temp - 4 hrs 50 min to reach 127°
19.5 pound roast (prime grade) - 240° pit temp (dome temp) - 4 hours 25 minutes to reach 124°