I dropped the ball on my family's Christmas dinner yesterday. I was pretty PO'd about it. My family was very forgiving. But I made the paste in this video. I pulled our prime rib from the fridge, and it was partially frozen. Today it's thawed... completely. And the paste sat in the fridge all night. It's like all the ingredients marinated together. AMAZING! Dinner tonight will be delicious. Thank you for this recipe.
I have a 10lb prime rib lined up for Christmas. I've been watching video after video trying to pick the best approach. Pretty sure I'm done looking! Thanks!
I used this on lamb chops and added rosemary it is the best chops I have had. I didn't really have alot of time to marinate them only 45 minutes excellent. I have used this on Turkey many times but damn it's made for lamb.
@Brad Daniel, I do the same i season heavily, then lather with Kerigold butter that's softened and mixed with minced garlic, seasoning, rosemary and thyme. I also run a small Lodge cast iron basting bowl with Kerigold and garlic in the smoker and baste on as the initial butter runs off.
Two days ago I followed this method and seasoning combination on a small 6.5 lb standing rib roast. The meat itself turned out great. But I have to say when I do it again I will return to my salt, pepper, garlic, Cajun seasoning rub. That’s just taste preference. The smoking method is right on!
This video is helpful for me on time and temp, because I have a 24lber going on Christmas morning that I need to get done by 2PMish. Will be seasoning with butter and Holy Cow mostly, but that is just because it's what we like on our grilled steaks.
Hi guys, I’m a fairly new subscriber to your channel, (about 6 mos or so) and I was in my local butcher shop recently looking for a spice rub blend, when I found yours. I couldn’t believe it when I saw your “holy cow” spice rub. I got it, took it home and made pulled pork sliders, in a word, DE-f’ing-LICIOUS!! I can’t believe how good they were. Thank you gentlemen, (John from California)
I usually lance my rib 1/2 in deep both directions in 1 inch squares when I do this to let the seasonings adhere and sink in even better! Also ends up looking amazing with a checker board look!
Love this!! Now I just need to pick out a good prime rib. Wish I was in Texas but hopefully find something here in Cali. Have a wonderful Cmas and New Year :)
Matt, love all your rubs and videos. For this recipe, we love Worcestershire sauce, what do you think of slathering with this before putting in the rub/sauce you recommended? Also, what happened to the Pecan rub, we loved that with chicken but appears you don't offer it any longer?
my absolute favourite right there. I usually do a very heavy dry rub but thankfully my youngest has my taste for beef and garlic finally so darn right I'll be giving this rub a go over the holidays. Damn fine work as always Matt !! (I almost licked the monitor that looked ridiculous)
On the advice of Matt, I have unsubscribed, because I'm doing it wrong... KIDDING... Love the content, as always. BTW, I'm curious what the recipe is for Meat Church communion wafers is. And side note, I enjoy your rubs so much, I got my 75 yr old mom to get some for her indoor cooking. Her comment "they are a keeper!". Thanks for bringing the flavor and sharing your knowledge.
I ordered a 44 Farms prime rib for my Mom's bday. Had to call and cancel my order as it was never shipped when I was told multiple times I would have it on time.
I did this recipe today on my new Traeger and it didn’t get hardly any bark. Could it have to do with the cut of meat itself? It was delicious but wanted that same bark
If you cut steaks, would it ruin the meat or flavor if you coated each steak with your garlic and herb mixture? The crust is the best so my hope would be we would get just a steak with an epic crust all around!
I must say.. I don’t really cook. I certainly don’t have any BBQ equipment. But I sit here and watch every video because it’s super interesting and always looks delicious. Thanks for the content
Meat Church, I am a big fan of all your videos, rubs, and recipes. Thank you for teaching us your bbq techniques. I like this one too and tired it as well. Very excellent taste. However, I have noticed and learned that everyone does not eats rare beef. Since bbq’n for my fellow service members overseas, I have cooked my prime rib just like a brisket. Utilizing your techniques. It came out very well and tender that my 2 year old can eat it. How about dropping a video prime rib cooking it brisket style?
I still don't get the appeal of prime rib like this, but yes, I've never tried it. I always just slice it into steaks so I can season the most surface area and get that to die for crust on it. I have not been brave enough to risk such an expensive cut of meat on something that might be good because the texture is different etc.
Only 3 things I would have added to slather course fresh ground black pepper, course pink salt, and a VERY VERY GOOD creamy HORSERADISH SAUCE,,just my way give it a try...
Matt I used your seasoning recipe, problem is, there was a layer of 1 inch fat between the rib bones the the roast. The flavor was great, but I was embarrassed with the fat content of the roast. I won't ever just go with a roast from Albertsons in the future. As a pretty good griller, I won't do this again.
SORRY, I inject my Prime Rib with Tony Chachere’s Creole-Style Butter Injectable Marinade and rub with mustard, and then rub with Canadian steak seasoning, Montreal Steak Seasoning. POOR MANS PRIME RIB EYE! $4.49 LB Albertson's
Honestly, I'm not alienating, but I don't know of anyone that eats prime rib well done. Also, it's a joke. It's ok to joke even though in 2022 it's hard to. Thanks for being here. Cheers!
I have a challenge, for you , Brisket, Texas style, but Home DIY Smoke House v offset v pellet, v kamado , i think the smoke house would beat the others in flavor
I’ve used so many of these recipes I could probably cook at his restaurant. My family loves when I fire up the smoker and put meat church videos on while I cook because they know what’s coming. 😂🎉🎉
"... if you want it well done, Unsubscribe... 'cause you did it wrong"... Preach brother. I grew up on well done.. didn't know that beef had flavor until I moved away and tasted medium rare for the first time... it was, for me, that "best bite in BBQ" experience you talk about. I've learned so much from your videos - it really has stepped up my BBQ game. Thank you Matt.
Ordered Christmas gifts for employees that were billed to me on December 5th, and per MeatChurch were shipped on December 8th. Have contacted customer service twice and no shipping tracking beyond USPS is waiting on package acceptance. Hoping to get this resolved satisfactorily. But, so far it doesn't look good. It is now the evening of December 19th. Multiple orders involved. Very bummed out about this experience.
“If you like well done you can unsubscribe”
😂😂😂😂😂😂😂😂
That’s awesome
Almost as good as the glove police
Best line ever!
I came here to make this same comment. "Unsubscribe. You do it wrong." 😂🤣
Love that comment.
I mean ..... I'm just trying to show people the light!
@@MeatChurchBBQ its a good thing someone is, they might as well eat a used work boot
I dropped the ball on my family's Christmas dinner yesterday. I was pretty PO'd about it. My family was very forgiving. But I made the paste in this video. I pulled our prime rib from the fridge, and it was partially frozen. Today it's thawed... completely. And the paste sat in the fridge all night. It's like all the ingredients marinated together. AMAZING! Dinner tonight will be delicious. Thank you for this recipe.
Everything I’ve made from you on my traeger has been outstanding! Thank you for teaching me to cook so I’m not mad at 😂
Great to hear!
I have a 10lb prime rib lined up for Christmas. I've been watching video after video trying to pick the best approach. Pretty sure I'm done looking! Thanks!
Fantastic! The one thing I would have done different was sprinkle a little rub on the roast first. I felt like it needed a pinch more.
"Measure with your heart." LOVE IT.
👊🏽
I used this on lamb chops and added rosemary it is the best chops I have had. I didn't really have alot of time to marinate them only 45 minutes excellent. I have used this on Turkey many times but damn it's made for lamb.
I ain't mad at you for not being mad for putting all that garlic and goodness on that bad boy! Good lord that looks amazing!
I usually use butter as my binder. Just get it soft and mix everything in like you did. I'm curious to try the dijon mustard method, though!
@Brad Daniel, I do the same i season heavily, then lather with Kerigold butter that's softened and mixed with minced garlic, seasoning, rosemary and thyme. I also run a small Lodge cast iron basting bowl with Kerigold and garlic in the smoker and baste on as the initial butter runs off.
Two days ago I followed this method and seasoning combination on a small 6.5 lb standing rib roast. The meat itself turned out great. But I have to say when I do it again I will return to my salt, pepper, garlic, Cajun seasoning rub. That’s just taste preference. The smoking method is right on!
I was just thinking of how good is will be replacing the mustard with butter.
Can't wait to cook mine this weekend. I prefer the butter paste for this cook instead. Its a great Christmas tradition.
Sounds great!
This video is helpful for me on time and temp, because I have a 24lber going on Christmas morning that I need to get done by 2PMish. Will be seasoning with butter and Holy Cow mostly, but that is just because it's what we like on our grilled steaks.
Hi guys, I’m a fairly new subscriber to your channel, (about 6 mos or so) and I was in my local butcher shop recently looking for a spice rub blend, when I found yours. I couldn’t believe it when I saw your “holy cow” spice rub. I got it, took it home and made pulled pork sliders, in a word, DE-f’ing-LICIOUS!! I can’t believe how good they were. Thank you gentlemen,
(John from California)
Thank you John and thanks for being here!!!!
I usually lance my rib 1/2 in deep both directions in 1 inch squares when I do this to let the seasonings adhere and sink in even better! Also ends up looking amazing with a checker board look!
Good lord, i'm salivating.
I love and hate your videos. Love them because there awesome and hate them because I can’t have a piece of the Prime Rib! Keep up the good work!!!
LOVE THIS COMMENT!!! Thanks Ed.
I use beef base and a bit of olive oil as my binder. TONS of garlic just like this. And a judicious amount of cracked peppercorns.
Missed you last Wednesday man. I look forward to these.
Our video crew was dealing with illness. We're back!
@@MeatChurchBBQ Glad everyone is feeling better. Can't wait for the next video!
Gonna try this for our family Christmas dinner!! 😊
"I can't be mad at that" needs to be on a t-shirt. Looks mouth watering
Has to!
Love this!! Now I just need to pick out a good prime rib. Wish I was in Texas but hopefully find something here in Cali. Have a wonderful Cmas and New Year :)
Good luck!
Matt, love all your rubs and videos. For this recipe, we love Worcestershire sauce, what do you think of slathering with this before putting in the rub/sauce you recommended? Also, what happened to the Pecan rub, we loved that with chicken but appears you don't offer it any longer?
Oh man!!
Thanks for being honest about the carry over. I never see the carry over that folks say will happen.
Doing this for a second year. This was a home run last year
Should I apply this paste overnight?
“More tender than your mothers love”! That’s says enough right there. I think I’m going to smoke a prime rib for Christmas
YESSSSSSS
Matt, which did you like better-the one basted with W sauce or this one? Can’t go wrong with either!
Trying to figure this out based off his bite reaction lol, both look amazing
I do a similar rub on our standing Rib Roast..
I like creamy horseradish added to the rub.
Enjoy the channel here in Northern California…
Killer!!!!!
This is awesome and very well timed. I’ll be trying this method this Friday!
my absolute favourite right there. I usually do a very heavy dry rub but thankfully my youngest has my taste for beef and garlic finally so darn right I'll be giving this rub a go over the holidays. Damn fine work as always Matt !! (I almost licked the monitor that looked ridiculous)
Love it.
Big fan, got an early Christmas gift, a pitboss pro 850, about to make this for Christmas
...pardon me a moment while I get the mop to catch all my drool!
Damn, that looks incredible!! I'm definitely seeing prime rib in the near future!
So good.
Mouthwatering!!! Getting ready to do one later today.
Epic!!
My next cook! Thank you.
Gonna be our Christmas Eve recipe. Won’t be smoking it…….high of 10. But this looks just amazing, and thanks!
Cheers!
Making me hungry Matt just by watching!!!!
That is my goal.
I'll be making this Sunday!
Cheers!
Besides 44 Farms, Cameron TX has a gem called "Hecho En Texas BBQ" worth the drive.
Good tip.
My mouth is watering.,...
Yup, making this for Xmas. Good stuff as always
Fantastic!
Awesome!
I need to try!
OHH I'm trying this. Thanks.
Enjoy!
that looks 🔥🔥🔥🔥
"If you want well done, unsubscribe" I hear you Matt, great video.
YES!
Bravo!!
Thanks!
On the advice of Matt, I have unsubscribed, because I'm doing it wrong... KIDDING... Love the content, as always. BTW, I'm curious what the recipe is for Meat Church communion wafers is. And side note, I enjoy your rubs so much, I got my 75 yr old mom to get some for her indoor cooking. Her comment "they are a keeper!". Thanks for bringing the flavor and sharing your knowledge.
Hey Matt, can I hold this in a cooler if I'm taking it somewhere and we eat a few hours later?
Merry Christmas pard …
Matt: that's one fine looking prime rib which I'm planning on doing soon - that Tequila don't look bad either! Cheers Roy
Cheers!
I ordered a 44 Farms prime rib for my Mom's bday. Had to call and cancel my order as it was never shipped when I was told multiple times I would have it on time.
Not a typical experience from them. Sorry for that.
Can't wait to try this! Any tips on making an au jus with this?
If I finished my cook at 120° and needed to travel 30-45 minutes to my fathers house, what would be my best option to retain the best presentation?
Damn killing it as usual!
Thanks!
Fantastic
I did this recipe today on my new Traeger and it didn’t get hardly any bark. Could it have to do with the cut of meat itself? It was delicious but wanted that same bark
Well I know what I’m doing this Sunday 👍🏻🥩
Enjoy!!!
“If you want it well done then unsubscribe because you do it wrong” 😂😂😂
If you cut steaks, would it ruin the meat or flavor if you coated each steak with your garlic and herb mixture? The crust is the best so my hope would be we would get just a steak with an epic crust all around!
I ordered a med rare prime rib from Texas steak house and it came to me well done. I was so pissed I almost called the police lol
LMAOOOOOOOOOO
“If you like it well down, unsubscribe!” 😂😂😂
I must say.. I don’t really cook. I certainly don’t have any BBQ equipment. But I sit here and watch every video because it’s super interesting and always looks delicious. Thanks for the content
Love it. You can throw this in the oven if you get adventurous.
Matt got into that tequila a little bit in this video 😂😂😂😂
😂😂
if someone askes for well done meat politely but firmly ask them to leave
What kind of knife did you use to slice your prime rib?
What’s the weight on that prime rib, I wanna smoke a 22lb prime rib and trying to get the right time down
I wish I could get meat like this up north locally
They ship - 44steaks.com
Wasted no time in December came out guns blazin 😂 Tomahawk prime rib💥
And we have a couple more hot rounds in the chamber. #staytuned
Hey Matt, what was the total weight of that bad boy? I’ve got a 6 bone, 17lb roast. Would you halve that into 2 roasts, or keep it whole?
I'd cut it in half so you can cook it more evenly.
Will be doing this for my Xmas dinner thank you sir 🙏
Happy holidays!
How much smoke flavor does a prime rib take on when cooked this way on a pellet?
If you want a lot of smoke flavor, go a lower temp for longer. If you want subtle smoke, run a higher temp.
I want to eat it all!!! 🇺🇸❤🤘👊🍻🍺
Same
Hi Matt. I don't have a smoker, I have a pellet grill. Any recommendations on cooking my rib roast on the Pit Boss Pellet Grill?
He mentions in the video. Just set temp to 250 and you're set.
@@dannyarooster Thanks! I must have missed that tidbit. I appreciate your speedy response. Happy Holidays!
Same method!
Meat Church, I am a big fan of all your videos, rubs, and recipes. Thank you for teaching us your bbq techniques. I like this one too and tired it as well. Very excellent taste. However, I have noticed and learned that everyone does not eats rare beef. Since bbq’n for my fellow service members overseas, I have cooked my prime rib just like a brisket. Utilizing your techniques. It came out very well and tender that my 2 year old can eat it. How about dropping a video prime rib cooking it brisket style?
How long did it take to smoke this prime rib?
Believe he said just shy of 3.5 hours.
I covered that in the video. 3:27 at 250.
If 44 Farms wants to send me one of those i would give them my honest opinion😁😁
Heck yes!
Can this be rotisserie using your rub?
1000000%
Make gochujang smoked pulled pork
Gotta get some lighting in there. That is cooked perfectly but it looked raw. Need light to capture the red
I cook outside, not a studio. So lighting isn't always perfect. It was mid rare for sure.
Lol, love these videos, "If you like it well done...... unsubscribe..."
Facts
I still don't get the appeal of prime rib like this, but yes, I've never tried it. I always just slice it into steaks so I can season the most surface area and get that to die for crust on it. I have not been brave enough to risk such an expensive cut of meat on something that might be good because the texture is different etc.
Totally different texture due to the cooking process.
Wait until closer to Christmas to grab a small one on sale and give it a test!
Second
looks awesome!
👊🏽
@@MeatChurchBBQ
Do some high mountain summer sausage next. It is amazing!!
False 😂
@@johnlebzelter4208
Not sure what’s false ??
mighta gone to 128ish :)
Man.. i hope you are kidding cause i like mine well done
I'm trying to show you the way. :). But as long as you are happy, that is 100% all that matters.
@@MeatChurchBBQ Yeah i hear you ill try it bro.i enjoy ur channel keep on keepin on
Only 3 things I would have added to slather course fresh ground black pepper, course pink salt, and a VERY VERY GOOD creamy HORSERADISH SAUCE,,just my way give it a try...
Matt I used your seasoning recipe, problem is, there was a layer of 1 inch fat between the rib bones the the roast. The flavor was great, but I was embarrassed with the fat content of the roast. I won't ever just go with a roast from Albertsons in the future. As a pretty good griller, I won't do this again.
Would have loved to see an end cut so my wife will believe me that the ends are more "done" than the middle
I should have done that. I'll remember that next time. Thanks for the feedback.
I would cut it in half so you get double the end pieces
I did that last year. I usually want max mid rare.
dayum, what is that, a $400 piece of meat?
First! Looks amazing
Congrats!!
@@MeatChurchBBQ The W Sauce one I made last year was hands down the best flavor I've ever had. Might have to try this too bc we love lots of garlic!
If you want it well done, go to McDonald's for a Big Mac.
YESSIR
You forget SALT big peace of MEAT??
There is no such thing as "too much garlic".
PREACH!!!!!!!!
Why would you want them gigantic bones on there !!!!!!!! You have to pay for them useless bones 🦴 😳
I want to like these videos... but it's a twelve minute video and the first seven are making a rub
LOL - if you like it well done please unsubscribe. This one is good - has my wheels turning!
Enjoy!!!
SORRY, I inject my Prime Rib with Tony Chachere’s Creole-Style Butter Injectable Marinade and rub with mustard, and then rub with Canadian steak seasoning, Montreal Steak Seasoning. POOR MANS PRIME RIB EYE! $4.49 LB Albertson's
Medium well is delicious, bro. Not everyone eats raw meat. Don't alienate your audience with doneness slander.
Honestly, I'm not alienating, but I don't know of anyone that eats prime rib well done. Also, it's a joke. It's ok to joke even though in 2022 it's hard to. Thanks for being here. Cheers!
I have a challenge, for you , Brisket, Texas style, but Home DIY Smoke House v offset v pellet, v kamado , i think the smoke house would beat the others in flavor
I’ve used so many of these recipes I could probably cook at his restaurant. My family loves when I fire up the smoker and put meat church videos on while I cook because they know what’s coming. 😂🎉🎉
"... if you want it well done, Unsubscribe... 'cause you did it wrong"... Preach brother. I grew up on well done.. didn't know that beef had flavor until I moved away and tasted medium rare for the first time... it was, for me, that "best bite in BBQ" experience you talk about. I've learned so much from your videos - it really has stepped up my BBQ game. Thank you Matt.
That was my favorite remark.
"If you want it well done unsubscribe because you do it wrong" probably my favorite quote of all time
😜
Ordered Christmas gifts for employees that were billed to me on December 5th, and per MeatChurch were shipped on December 8th. Have contacted customer service twice and no shipping tracking beyond USPS is waiting on package acceptance. Hoping to get this resolved satisfactorily. But, so far it doesn't look good. It is now the evening of December 19th. Multiple orders involved. Very bummed out about this experience.