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[mowin]

21.5 #.  Planning on rubbing with SPOG. Cooking at 225* using lumberjack 100% hickory pellets, and pulling at 130* IT.  I've done several this way and they come out fantastic.  Med rare from end to end.
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[yorkdude]

That’s going to make a lot of people very happy.

[Ssteppe]

How many people do you figure per pound? I'd love to do that some year for Christmas, but the cost has been holding me back, since we usually have 22-24 guests.
Two turkeys and a ham aren't too expensive.

[triplebq]

I bet that prime rib is going to be 

[pmillen]

I've been using ¾lb. (12 oz.) per adult person.  It's been working out okay.

EDIT:  I figure 15% shrinkage from cooking and calculate ¾lb. per person as cooked weight.

[Bar-B-Lew]

I believe I will be picking one up this week to make sometime between now and New Years Day.

[Michael_NW]

Dog gone! All this talk and posting about prime rib is pushing me toward the edge! I'm about ready to buy one just so I can prepare it between Christmas and New Year's.

[reubenray]

Dog gone! All this talk and posting about prime rib is pushing me toward the edge! I'm about ready to buy one just so I can prepare it between Christmas and New Year's.

Me too, but I already have a brisket to do.  Maybe next year.

[Ssteppe]

I've been using ¾lb. (12 oz.) per adult person.  It's been working out okay.

EDIT:  I figure 15% shrinkage from cooking and calculate ¾lb. per person as cooked weight.

I'll have to invest in Bitcoin, I guess. 
I'm smoking two 13-lb turkeys and a 12-lb ham - less than $25 total.

[cookingjnj]

Looking to pick up a 5-6# for the family cook this year.  Can't wait....

[Mikro]

I prefer pulling at 125* then FTC for about 1.5 hours. comes out at 135* (med rare with a center of at least one cut ( for me rare) This gives time to bake the  yorkshire pudding and anything else that needs to be in the oven 
MK

[Michael_NW]

Dog gone! All this talk and posting about prime rib is pushing me toward the edge! I'm about ready to buy one just so I can prepare it between Christmas and New Year's.

Me too, but I already have a brisket to do.  Maybe next year.

I have received my orders - it's salmon this year for Christmas. Now, I'm not against salmon, per se; it's just really hard for me to sink my smoking teeth into a salmon. It will be delicious and not be over-cooked, but it leaves me wanting more. Now I'm feeling bad cuz I should just be thankful we can even afford to buy salmon . . .   

[mowin]

Dog gone! All this talk and posting about prime rib is pushing me toward the edge! I'm about ready to buy one just so I can prepare it between Christmas and New Year's.

Me too, but I already have a brisket to do.  Maybe next year.

I have received my orders - it's salmon this year for Christmas. Now, I'm not against salmon, per se; it's just really hard for me to sink my smoking teeth into a salmon. It will be delicious and not be over-cooked, but it leaves me wanting more. Now I'm feeling bad cuz I should just be thankful we can even afford to buy salmon . . .   

Nothing wrong with salmon. It's dam good..

[lamrith]

For those that have a Safeway/Albertsons, check your local flier, they have been having a sale (might be over now?)
Club Card, $5.77/#
Club card & $50(non sale item) purchase, $4.77/#
All the above, plus the coupon, $3.98/#

MOWIN - You pull @ 130, do you do any reverse sear on it at all?

[mowin]

For those that have a Safeway/Albertsons, check your local flier, they have been having a sale (might be over now?)
Club Card, $5.77/#
Club card & $50(non sale item) purchase, $4.77/#
All the above, plus the coupon, $3.98/#

MOWIN - You pull @ 130, do you do any reverse sear on it at all?

No reverse sear if I pull at 130*.   I've pulled at 115-120 and RS, but the results didn't "WOW" me or my guests over ones I've pulled at 130* and let rest.

I've smoke dozens of PR this way, and I've had nothing but everyone going for a second piece and saying this was the BEST I've ever had. I've even had a few ask me if I'd smoke one for a party they were having.

There's many different ways to cook a PR.. the only wrong way, IMHO, is to over cook it.