Hours by weight and pit temp
| Weight | 225°F | 250°F | 275°F |
|---|---|---|---|
| Per pound | 0.5–0.67 hr/lb | 0.42–0.58 hr/lb | 0.33–0.5 hr/lb |
| 4.5 lb | 2¼–3 hr | 2–2½ hr | 1½–2¼ hr |
| 7 lb | 3½–4¾ hr | 3–4 hr | 2¼–3½ hr |
| 11 lb | 5½–7¼ hr | 4½–6½ hr | 3¾–5½ hr |
| 16 lb | 8–10¾ hr | 6¾–9¼ hr | 5¼–8 hr |
Doneness: 120–130°F
Pull at 115–120°F for rare, 120–125°F for medium-rare, before the sear — carryover and the sear add several degrees.
Wrapping
No wrap. Smoke gentle, pull early, rest, then blast in a 500°F oven or over open coals for 5–10 minutes to crust the outside (the reverse sear).
Rest & hold
Rest at least 30–45 minutes. A big roast rests 30–45 minutes without losing meaningful heat. Sear after the rest and carve straight away. For food safety, hold hot meat above 140°F — a wrapped rest in a dry cooler does exactly that.
How much to buy
Quantities are the other half of the plan: portions, yield, and a group-size chart live on how much prime rib per person.
Frequently asked questions
How long does prime rib take to smoke at 225°F?
Plan 0.5–0.67 hours per pound at 225°F — a typical 7-lb bone-in rib roast runs 3½–4¾ hr. That's a planning range, not a promise: shape, fat, and the stall all move the finish.
What temperature is prime rib done?
Pull at 115–120°F for rare, 120–125°F for medium-rare, before the sear — carryover and the sear add several degrees. USDA calls whole-muscle beef safe at 145°F with a 3-minute rest; prime rib is usually served below that at medium-rare, a normal and widely accepted choice for intact whole-muscle roasts.
Should I wrap prime rib?
No wrap. Smoke gentle, pull early, rest, then blast in a 500°F oven or over open coals for 5–10 minutes to crust the outside (the reverse sear).
How long should prime rib rest?
At least 30–45 minutes. A big roast rests 30–45 minutes without losing meaningful heat. Sear after the rest and carve straight away.