BBQ COMMAND PACK · NO. 07 · BEEF
Prime Rib Command Pack
Work backward from a 6:00 PM dinner for one 8 lb bone-in rib roast: smoke at 250°F, sear, and allow 4–5 hours from meat-on through the sear, with rest extra.
16 pages · printable PDF, US Letter · includes a pit-side cheat sheet and a cook journal page
One-time purchase. No account or subscription.
Secure checkout hosted by Stripe. The pack is delivered as a PDF by email after payment is confirmed. See the delivery and refund terms and privacy policy.
- THE EXAMPLE
- 8 lb bone-in rib roast
- PIT TARGET
- 250°F, technique range 225–250°F
- COOK BUDGET
- 4–5 hr smoke + sear; rest extra
Read before you buy
Three of the 16 pages, open to everyone: the cover, the doneness checkpoints, and the contingency page for when the cook runs off-script.
The whole cook, on paper
- Buying and portions for a bone-in or boneless rib roast
- Seasoning and staging the roast before cook day
- Dinner-time schedule for an 8 lb roast at a 250°F smoker
- Fire management for pellet, kettle, kamado, and offset cookers
- Doneness checkpoints, probe placement, and the watched sear
- Rest, monitored hold, carving, leftovers, and reheating
- Contingencies for early, late, uneven, or interrupted cooks
Backyard gear, practical plans
You can run the plan on common backyard gear: pellet, kettle, kamado, or offset.
The plan gives you decision points, not guarantees: times are ranges, temperatures are checkpoints, and the final call belongs to the tests each pack teaches. It pairs with the free Pitwright tools for timing and temperature math, but stands alone on paper at the pit.
One-time purchase. No account or subscription.
Secure checkout hosted by Stripe. The pack is delivered as a PDF by email after payment is confirmed. See the delivery and refund terms and privacy policy.
THE COMPLETE SET
Every Command Pack, one purchase
All 7 packs for $39.99, one-time. That is $29.94 less than buying them separately.
One-time purchase. No account or subscription. The PDFs arrive by email after payment confirmation.
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NO. 03 · PORK
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NO. 04 · PORK
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NO. 05 · POULTRY
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NO. 06 · POULTRY
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Prep and cook one spatchcocked chicken on a hot-fire schedule, with separate doneness checks and a crisp-skin rest.
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