Perfect Prime Rib on the Pellet Smoker - with Au Jus and Horseradish Sauce
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- Опубликовано: 18 дек 2019
- In this video I smoke a Prime Rib Roast on the LG 900 Pellet Smoker low and slow to get a perfect medium all the way through. It's a super simple rub, and process, but its important to follow the steps because it's an expensive cut of meat.
Smoked Prime Rib
SALT
Salt the meat the night before cooking about ½ tsp of salt per pound of meat
Leave in the Refrigerator uncovered
RUB
1/2 cup coarse cracked black pepper
3 tablespoons coarse kosher salt
2 tablespoons granulated garlic
2 tablespoons smoked paprika
COOK TIME
Roughly 35 minutes per pound for medium-medium rare @ 225 degrees.
Looking for internal temperature of 125 to 130 - Carry over heat will bring it up to 130-135
I used Hickory Pellets for my cook, but whatever your favorite wood pellet is for beef should work fine.
Sometimes cooks faster than that. Did a 9 lbs should have taken 5.5 hours, was done in 4-4.5
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Хобби
Fantastic job Dave.
You Nailed it!
That looks so good!❤
Fantastic result. Thanks for sharing.
You’re welcome. Thanks for watching
Did this yesterday following some of your tip. It came out awesome. Thanks for making the video!
Glad I could help. Might be my favorite thing to cook. Expensive, but awesome.
Great video
Fantastic job Dave!
Thanks
Prime rib roast!! Thank you Dave!!
Good job chef
Great looking prime rib Dave had my mouth watering
Thanks. It turned out exceptionally well.
Looks very good. Excellent tutorial, Dave.
Thanks. I appreciate it.
great video thanks.
Perfect!! Going to try this for Christmas! Thanks Dave! Go Bucks!
Me too. Let me know how it come out
That looks so awesome and very tasty. Hope you have a Merry Christmas. Cheers!
very nice sir
Looks delicious Dave!
Michael Bradley thanks. It was really good. Thanks for watching.
Have to admit, that’s a beautiful looking prime rib Dave! Cooked perfectly, simple rub and of course you have to have horseradish sauce. It all came out great. Happy holidays!
Thanks man. It’s beginners luck. First time I ever tried. But I researched and asked friends for input. Horseradish is a must.
Wonderful video. Thanks
Thanks for watching
Great looking prime rib Dave!
Rich's River Smokers West Virginia thanks Rich
Great video and prime rib!
Thanks
Very informative
Thanks for watching
Hey Dave! Enjoy all your work.....but this one is one of the best! Good point to mention prime rib doesn't mean..."Prime" beef.
It was picture perfect.....Awesome Cook! Your guest were spoiled with this one. Great Job!
Thanks. This one turned out exceptionally well. I think a lot of that has to do with taking it to rare, then holding it in a cooler for a few hours.
That kind of perfect doneness can be achieved using Sous Vide, but the dry heat of a smoker or oven concentrates the moisture and makes the meat much more flavorful. I've been wanting to try this method (225°) for some time, but was always concerned about coking time. Now I know. THANKS! for this technique...
You are welcome. And if you end up trying it, let me know how it turns out
Doing this for my birthday tomorrow.
Nice! Let me know how it turns out.
@@daveshouseofbbq Turned out delicious. Had no leftovers. No complaints here. Will have to try out some of your other receipes
David Burk’s Prime Steakhouse calls the sauces you can add to your steak ‘top hats’
Looks good! Not so pricey when you think about how much it costs to get this at a restaurant for two people. I’m going to use your method when I cook mine for Christmas.
Very true. But I’ve noticed the price has jumped significantly since last year
Hi how's it going? Hope all is well wanted to stop by say hi. Happy holidays to you and your family.
Stephanie Yeminez thank you Stephanie. Happy Holidays to you and yours.
This was great. What is the cooking time per hour do you think
Well...cooking time is typically per hour but...🤣 This is simple math here: 10lb chunk of meat, about 5 hours....
That’s a really good looking piece of meat. Bet it tasted great.
It did. Turned out great. Had request to make it for Christmas dinner, but I don’t want to spend my Christmas Day out by the smoker. So ham it is! Ha.
Dave's Ohio BBQ & More Good man.
What brand of pellets are you using? I have a Traeger, and have had mostly good success with Traeger brand pellets, but am interested in branching out if there is a compelling reason to.
I usually use Pit Boss pellets, for no other reason than they are cheap and sold at the Lowe’s near my house.
Do you take it out of the fridge and rub and smoke right away or do you let it set at room temp for a while? Thanks
I’ve done it both ways. But recently I’ve been taking it out only about an hour before it goes on the smoker
I don't know if you're still checking these comments but I just wanted to check and make sure you pulled that rib roast off at 120? That is the exact look I want and wanted to just double check the temps since you did mention you liked medium.
Yep 120° should do if it’s a large roast. You have to make sure that you put it in a well insulated cooler for at least an hour giving it time for the temperature to rise up to about that 130° mark. If you’re more comfortable and want to go to 125 and then put it in the cooler you’ll end up slightly higher in the medium range, but it will still be perfect.
I prefer choice for this cut personally. Most people eat around the fat on this cut, and the choice has a bit less of it.
Good tip, thanks
use a hook--loop to tie----much better with 1 person..
Thanks
Never molest your meat ...leave the fat it works when it comes to the roasting/ smoking process simply remove when you eat !! I MEAN AFTERALL you paid for the fat .. to baste/flavor /tenderize as it cooks ,...oh well to each their own take it for what its worth (100$ roast lol ) FROM a chef DO not remove xtra fat before its cooked !! PERIOD !!! its not a turkey so the 1 lb rule DOES NOT APPLY !! BEWARE.
I leave some, but not all if it’s really thick. I also leave more if it’s choice grade. Prime I feel has enough marbling to baste internally. Thanks for watching.
Good looking meat but not sure what that sauce is but it definitely not au jus
Sure it is. It might not be your recipe for Au Jus, but it definitely is. That’s the beauty of it, there’s not just one way to make it. It just means “with juice.” So any beef juice you serve would work. Thanks for watching.
@@daveshouseofbbq au just is just the juices caught from the meat no additional ingredients not a recipe by definition it is what it is.
@@mikeyb3960 technically true, but of all the restaurants I’ve worked and eaten in it’s never been served as straight beef juice, it’s always simmered with additional salt and pepper at minimum, and more often than that several other ingredients
Dave
The prime rib you purchased was Blade Tenderized........ which means you need to cook it at a higher IT temperature then a normal cut of meat that isn’t Blade Tenderized. It isn’t healthy at all and you or anyone that may eat that could become very sick. Below is a nice little paragraph that explains about Blade Tenderized meats.
“A new label on some of the beef products in your grocery store highlights a production process you may never have heard of: ‘mechanical tenderizing’.
*READ THIS CAREFULLY*
This means the beef has been punctured with blades or needles to break down the muscle fibers and make it easier to chew. But it also means the meat has a greater chance of being contaminated and making you sick.
The labels are a requirement from the U.S. Department of Agriculture that went into effect this week.
"Blade tenderized," that label might read, followed by safe cooking instructions: "Cook until beef reaches an internal temperature of 145 F as measured by a food thermometer and allow to rest for three minutes." (Other labels might simply recommend cooking to 160 degrees, which doesn't require a three-minute rest time.)
Why do you need to be so careful about how you cook tenderized meat?
If pathogens like E. coli or salmonella happen to be on the surface of the steak, tenderizing can transfer those bacteria from the surface to the inside. Since the inside takes longer to cook and is more likely to be undercooked, bacteria have a higher chance for survival there.”
Thanks for the info. It was cooked to medium. We all survived.
Love it. But, dang!!! I'm trying to write down your guidelines and recipes and you talk FAST .. jeez
Sorry. I’m originally from New York. We talk fast. I’ll try to write out the instructions and up date the info in the near future. Thanks for watching