Thank you for watching this Prime Rib video. If you enjoyed this video, watch my stuffed pork belly video next. ruclips.net/video/6gdT0PjvXFU/видео.html
Joe I really need your opinion. I will be smoking a Prime Rib next weekend. Is the way you did this something you will do again? Or will you cook your Prime Rib like normal if you were cooking for your family?
Maaaan, you made my night, Joe!! I've been hesitant to bother cookin' a prime rib because my wife doesn't eat rare meat. You've changed the game for me, Bro! Thank you, thank you, thank you!!!
My Father-in-law was over at the house years ago and was making a roast. He mentioned something to my wife about the flower not making gravy as expected. Turns out, he was using powdered sugar instead. While there was not much gravy for that meal, there was a nice glaze on the roast. It was probably one of the best roasts I have had. All because he did something different.
I was honestly afraid to dry it out for whatever reason. I know that it’s a fatty enough cut to survive, but I also like my prime rib rare/medium rare, but I love brisket. I think I’ll try it for Easter.
Of course you could do it. The real question is WHY would you do it. I’ll tell you why you shouldn’t. Cooking a brisket or any tough cut in a low and slow method breaks down the tough connective tissues present so that it’s edible similar to stewing or braising. This is why you don’t cook a chuck roast as a steak. It’s tough. The prime rib is already tender. So if you wish to spend 100$ versus 20$. Go ahead but it’s a waste of time and money.
Interesting, looks good and juicy. Thanks for sharing. I smoked a 7 pounder in my 55 gallon drum smoker at 250 for 3 hours and the internal temperature reached 112°. I removed the prime rib wrapped it and stored in an unheated stove til the drum temperature reached 350° which took about 20 minutes. I noticed the prime rib temperature raised to 120° while resting in the stove. I then reinstalled it back in the 350° drum til the internal reached 125° about 35 minutes. Then pulled it out and let it rest for 45 minutes and the internal temperature reached 132°. My family likes prime rare but it think they’ll like it the way you demonstrated, again thanks for sharing.
Forget the “police”. Sounds like they have way too much time on their hands. What a great video! That prime rib is too die for! This is a perfect way to serve prime rib for those who don’t care for rare beef. I’ll save my pennies and try one on 4th of July. This video is an inspiration to me to try something different. Sweet!!! Thanks man.
I will be following this methed for Christmas. I was asked to smoke prime rib but no one wanted any pink what so ever. After alot of time researching, I found you. And with that I say, thank you. Hoping to shock the family with this. Only different thing I due is try out a apple wood mustard spread for binder.
Wonderful, I did one at Christmas. You'd be amazed if you sliced some thin and made tacos as well. Absolute flavor magic with that cut of meat! 5 stars sir!
Thanks for this idea, Joe. I did this today with a boneless rib roast on my Pit Barrell Cooker. I used Lea & Perrins as a binder and PBC beef and game rub. I can't begin to describe how juicy and tender it was. Thanks Joe!
Joe, that prime rib is 'savage'. Not many people would have the 'stones' to smoke an expensive piece of meat like that as an experiment. I'm all in, and will definitely try this smoking method with my next prime rib roast.
I followed this step by step for my first prime rib cook, and it was amazing! My family won't eat it with any red at all, so I gave this a shot, and man, oh man, will I cook it like this from here on out! So tender, so damn juicy it was crazy! Joe, you are the man for bringing this experiment to light for us! I pulled mine at 190 and let it rest, and it was perfect, a huge hit with the family!!
Our Publix supermarket has standing rib roast on sale. I wanted to try something other than the standard brisket. Thank you for doing the homework on this and showing what success looks like.
Where do you get your wood from in Florida? Do you cut your own? I’m doing Academy for now but too expensive. I also heard of a place in Orlando that sells it.
Way to think outside the box Joe. Great Joe. I bet the neighbors were following that smell. It look like it was melting in your mouth. Thanks for sharing.
That was a great experiment. And the fact it was so fall apart tender and juicy, made it look even better. That gave me an idea to try it for myself. Thumbs up
I liked the video. When I worked At Gibbon Packing I used to purchase between 150 - 225 pounds of meat every 2 weeks, as did most of the Rabbis at the rabbis group home. When I made prime rib pastrami, I used to leave the tip on. I'd smoke at 225 - 250; until the internal temperature at the thickest reached 155. I rested it for 3 hours & it was always perfect.
My mom has always done Prime Rib this way for decades, only in an oven, let the bark set and get the nice and tender. I'm going to try this method out for sure.
I made this boneless Prime rib smoked just like a brisket cooked for 12hrs because I had 2 of them. I like mine medium well it was very juice great marbling very tender. Wow awesome my friends and family had a fit over it asking me to make it for Thanksgiving can't wait.😉
Wow!!! I had to watch this video, as I absolutely LOVE Prime Rib. I was so curious and excited for how it would turn out. Looks like you knocked it out of the park! Delicious! Great job!
Not always. I picked up a 10lb bone in prime rib at safeway over the holidays for 6.99 lb on sale and brisket here in the Bay Area is at least $10 lb at a lot of places. I feel like brisket used to be a cheap cut of meat but it’s so damn popular now that the prices have soared!
Joe, I had a nice piece of prime rib left over from Christmas and wanted to smoke it but a friend talked me out of it. After watching you smoke one I really regret not doing it. I am definitely going to smoke a prime rib in the near future!!
I’ve smoked the whole ribeye cap like a brisket before. It was incredible. I could see this becoming a popular thing kind of like smoking tri tips like a brisket now. Great video
Looks absolutely fantastic Joe. It's not that this can't be done with the prime rib it's just not truly necessary to do it. For a tough cut of meat like a brisket smoking is the absolute best option and for the most part necessary. With a choice cut like a prime rib you have many many other options for cooking it but hey I can't argue with the result you got.
Ok: I watched your video and here is my verdict: If you run for president, I'll vote for you. This is an off the charts amazing experiment. I loved it. I'm heading over to Costco tomorrow to do the same
i kept saying 'no joe no' throughout the video, that is until i saw it and gave it some thought. brisket style works on pot roast so why not the king of cuts, Great job boss!!
This is exactly how I'm doing it right now! It is currently 12 am in Oklahoma the prime has been one for 1 hour now at a steady 175. Only difference is I don't wrap in butcher paper or use a binder, I let the fat on it work it magic. I've have a lot more to smoke but smoking a prime rib is a first for me, if you could make a video on the basics of beef all together that would be awesome!! Thank you for the great content you just gained 1 more subscriber!!
You are right. You are nuts for smoking a prime rib. Your'e results are absolutely beautiful!!. Looking forward to trying this recipe. When you are tying with twine, double your first loop and it will hold itself tight. Thanks for the great cooking.
I have made this at Flag Circle, here on Guam a few years back for the higher ranked folks, I used my own creole mustard base and a kicked up dry rub, I wrapped it in banana leaves and then heavy duty foil and let it go for almost 4 hours at 275, took it out and let it rest for a half an hour then cranked up the heat and put it back in long enough to crisp up the outside and again let it rest for half an hour and OMG. Friend, if I could send you those leaves, kept it super moist. And if the man with the stars on his shoulder is reading this, just as I told your CSC that didn't believe me. Love from Guam, keep on cooking.
Hey Joe, as we have talked in the past, I smoke a 4-bone Prime Rib in the smoker on the Rotisserie everytime my local big grocery store has them for $5.88 #. Can't beat the flavor. Dinner. Phili Cheesesteaks. BBQ sammy's. My friends & family luv my effords everytime. Please enjoy this cook ! But, LEAVE THE BONES ON DUDE, YOUR REALLY LEAVING OUT SOME GREAT FLAVOR. Both on the Roast & Steaks. Also, Cap makes great Pinwheels...ff 👍 😎
Joe. I KID YOU NOT, I was literally thinking about this TODAY! I had a random thought in the shower: “hmm..I wonder what it would be like if I were to smoke a prime rib 🤔🚿 no idea how it would turn out tho…” and then I see your video…you’re AMAZING MAN!
Anyone mad about this is crazy. There are plenty of other prime ribs to cook however they wish. That piece of meat looked gorgeous smoked. I'm literally jealous
I couldn't do it. I know the taste would be amazing along with the tenderness but I just have to have it rare. What I have done is put one on the RecTec for 2 hours at 225 just get some smoke into it then put it in the Master Built oil-less turkey fryer for 20 minutes or so to finish the outside. Comes out at 120 to 130 and I rest it for 20 minutes before carving. The turkey fryer runs at 750 degrees of the sear is fast and great! Glad you did it and enjoyed it. It did look good!
I'll admit.... I watched it just to see it get destroyed. I'm man enough to admit when I'm wrong..... I'll be doing this atleast once myself. Finished product looked fantastic
I did an experiment for Christmas that reminds me of this. I rolled a NY Strip into a Faux Prime Rib did my external mud rub (Olive Oil - Dijon - Chili Powder - Coffee - Salt - Pepper) and cooked it for three hours at 140 on my Pit Boss Wood Pellet Grill (Put in a water pan under the roast and a secondary grill to limit direct heat transfer). After three hours I removed it and cranked up my Pit Boss to 450 and finished it off to a center internal of 125. Wrapped and rested. Came out a bit like a reverse sear. With the whole steak except for bark and smoke ring a gorgeous medium rare. Tender as could be.
Prime Rib is just so almost fall apart tender cooked normal, I was really thinking that would have just fell apart like mush at 200 degrees. I have a 4lb prime rib in the freezer which I was going to cut into steaks, might do the same experiment with it as I have to admit, that looked great. Way to go, Great job Joe!
Dude, uncharted waters...I luv it. You're a visionary. Joey, quit note, Beaver also makes an Extra Hot Chinese mustard. I saw the horseradish. I'll have to pick some up.
God I love RUclips, I thought to myself today I wonder what it would be like to cook a rib roast like a brisket, I bet somebody has done it. Now thanks to this video I will give it a shot! I had a feeling it would be amazing, I hope I get the same results that you did !
Hi Joe, when you are trussing any roast including chicken etc. start with a surgeon's knot to hold the twine nice and tight with no effort and then complete the knot with an over and under. The surgeon's knot is really simple. It's over, under and over again. The second knot is just over and under.
Awesome. It's funny though! I am relatively new to smoking. My first first cook was a prime rib cooked like this lol. It turned out pretty good considering I had no idea what I was doing. I'm a bit more experienced now and I think it's time to do this again to see of I can match your awesome cook! Looks delicious man!
Joe I’m leaving this comment before I even watch the video when I saw the picture of that prime rib my mouth started to water and I said what has Joe done now lol Love your videos your a BBQ God
I used to cook at a locally famous prime rib house, and have cooked thousands of pieces. All I have to say to all the prime rib police is if it tastes good, you didn't ruin it, no matter how you cook it! DANG, that looks good!
I smoked a Bone in Prime rib for New Years. I only took it to 125 F though. Then hit it with a sear. I have done the same with a veal rib roast. Both were outstanding. I never took one to 200F before. Beautiful.
@@SmokinJoesPitBBQ I was doubtful about taking to 200F but you made it look awesome. It makes sense, if a tough cut can become tender when done low and slow, a tender cut can also be tender as long as it has plenty of marbling. Great job.
I just bought my first smoker last weekend and my first cook was actually a prime rib, medium rare. I wish I had seen this before!! I'm definitely trying this out! Thanks Joe
I've always wondered about this. We traditionally have roast beef on Christmas day, but I mostly smoke brisket and ribs on other family occasions. Now I don't have to wonder... and I know what w're having this Christmas. Thanks for doing this video.
Hey Joe, If your covered in butchers paper you do not need to cover with foil to rest...just let her go and unwrap when ready. Going 160° then in the in fridge overnight. then take out and slice what your going to eat 😋 wrap in foil and reheat @ 250 on Que or oven. Spritz H2O if you like at begining 👍Get your Yum on💥...ff 🤟
This wouldn’t be a good idea if it wasn’t that both a primal rib and a brisket are now almost the same price here. Nice work man, this is inspiring summer plans :)
@@Ass_Burgers_Syndrome I’d love to see those prices come back. The primal-cut rib is $200 and a brisket is now also about $170 at my local butcher. It’s insane. I’m buying a half-steer this spring instead from a farmer.
Joe, this very comparison has been on my mind for a couple weeks now, so on my first opportunity I am going to run a live replay of your Prime Rib. Thanks !
Thank you for watching this Prime Rib video. If you enjoyed this video, watch my stuffed pork belly video next. ruclips.net/video/6gdT0PjvXFU/видео.html
Damnnnnnnn
Joe I really need your opinion. I will be smoking a Prime Rib next weekend. Is the way you did this something you will do again? Or will you cook your Prime Rib like normal if you were cooking for your family?
@bradfoster7799 I would do it the normal way. It was good but it tasted too much like pot roast. 👍
Maaaan, you made my night, Joe!! I've been hesitant to bother cookin' a prime rib because my wife doesn't eat rare meat. You've changed the game for me, Bro! Thank you, thank you, thank you!!!
Thanks Matt! Make some au jus to pour on top and you'll be in heaven. 👍🏼
Same
My Father-in-law was over at the house years ago and was making a roast. He mentioned something to my wife about the flower not making gravy as expected. Turns out, he was using powdered sugar instead. While there was not much gravy for that meal, there was a nice glaze on the roast. It was probably one of the best roasts I have had. All because he did something different.
I’ve wondered if one could cook a prime rib like a brisket. Great job Joe. Thanks for experimenting and sharing. 👍🏾👍🏾👍🏾
He’s got me wanting to try it. Definitely not gonna do a 14 lb though. I’m brave enough to do a 6 pounder..
I was honestly afraid to dry it out for whatever reason. I know that it’s a fatty enough cut to survive, but I also like my prime rib rare/medium rare, but I love brisket. I think I’ll try it for Easter.
Of course you could do it. The real question is WHY would you do it. I’ll tell you why you shouldn’t.
Cooking a brisket or any tough cut in a low and slow method breaks down the tough connective tissues present so that it’s edible similar to stewing or braising.
This is why you don’t cook a chuck roast as a steak. It’s tough. The prime rib is already tender.
So if you wish to spend 100$ versus 20$. Go ahead but it’s a waste of time and money.
Sure you can, but don't expect anyone to be happy with you after you do it!
Tried this last summer, it was one of my favorite wife's meals of the year
Nice! Thanks for watching 👍🏼
What other meals did your favorite wife have?
This is the beauty of experimentation. You don’t know unless you try. Well done. 💪🏾💪🏾
Interesting, looks good and juicy. Thanks for sharing. I smoked a 7 pounder in my 55 gallon drum smoker at 250 for 3 hours and the internal temperature reached 112°. I removed the prime rib wrapped it and stored in an unheated stove til the drum temperature reached 350° which took about 20 minutes. I noticed the prime rib temperature raised to 120° while resting in the stove. I then reinstalled it back in the 350° drum til the internal reached 125° about 35 minutes. Then pulled it out and let it rest for 45 minutes and the internal temperature reached 132°. My family likes prime rare but it think they’ll like it the way you demonstrated, again thanks for sharing.
We decided to do this for Easter and my family says THANK YOU. Absolutely delicious!
Very nice! Glad you all enjoyed it.
Forget the “police”. Sounds like they have way too much time on their hands. What a great video! That prime rib is too die for! This is a perfect way to serve prime rib for those who don’t care for rare beef. I’ll save my pennies and try one on 4th of July. This video is an inspiration to me to try something different. Sweet!!! Thanks man.
I will be following this methed for Christmas. I was asked to smoke prime rib but no one wanted any pink what so ever. After alot of time researching, I found you. And with that I say, thank you. Hoping to shock the family with this. Only different thing I due is try out a apple wood mustard spread for binder.
Joe you are a smoke wizard
Wonderful, I did one at Christmas. You'd be amazed if you sliced some thin and made tacos as well. Absolute flavor magic with that cut of meat! 5 stars sir!
Thanks for this idea, Joe. I did this today with a boneless rib roast on my Pit Barrell Cooker. I used Lea & Perrins as a binder and PBC beef and game rub. I can't begin to describe how juicy and tender it was. Thanks Joe!
Joe, that prime rib is 'savage'. Not many people would have the 'stones' to smoke an expensive piece of meat like that as an experiment. I'm all in, and will definitely try this smoking method with my next prime rib roast.
Thanks Anthony! The flavor is so darn delicious. Make some au jus to go over the top and you'll be set my friend 🤘
Who cares what other people think. Cooking is all about what you bring to the table. Thank you sir
Thanks Carl!👍🏼
Making one as I’m typing this. Just put it in the smoker 10 min ago! Can’t wait to try the final product ! Thanks for doing this
How did it turn out.
BAM !!!!!LOOKING GOOD JOE !
I followed this step by step for my first prime rib cook, and it was amazing! My family won't eat it with any red at all, so I gave this a shot, and man, oh man, will I cook it like this from here on out! So tender, so damn juicy it was crazy! Joe, you are the man for bringing this experiment to light for us! I pulled mine at 190 and let it rest, and it was perfect, a huge hit with the family!!
Our Publix supermarket has standing rib roast on sale. I wanted to try something other than the standard brisket. Thank you for doing the homework on this and showing what success looks like.
Where do you get your wood from in Florida? Do you cut your own? I’m doing Academy for now but too expensive. I also heard of a place in Orlando that sells it.
Way to think outside the box Joe. Great Joe. I bet the neighbors were following that smell. It look like it was melting in your mouth. Thanks for sharing.
Thanks Crocket! I bet the smells drive my vegetarian neighbor crazy!🤣
That was a great experiment. And the fact it was so fall apart tender and juicy, made it look even better. That gave me an idea to try it for myself. Thumbs up
Thanks Teddy, make some au jus to go with it and you'll be set 👍🏼
Joey Your a Beautiful Fantastic Steak... Great Job
That looks outstanding Joe! I could only imagine that on a sub bun with melted cheese, peppers and onions!
hell yeah especially if you caramelized them onions up, and maybe some blue cheese.
I liked the video. When I worked At Gibbon Packing I used to purchase between 150 - 225 pounds of meat every 2 weeks, as did most of the Rabbis at the rabbis group home. When I made prime rib pastrami, I used to leave the tip on. I'd smoke at 225 - 250; until the internal temperature at the thickest reached 155. I rested it for 3 hours & it was always perfect.
My mom has always done Prime Rib this way for decades, only in an oven, let the bark set and get the nice and tender. I'm going to try this method out for sure.
I made this boneless Prime rib smoked just like a brisket cooked for 12hrs because I had 2 of them. I like mine medium well it was very juice great marbling very tender. Wow awesome my friends and family had a fit over it asking me to make it for Thanksgiving can't wait.😉
Wow!!! I had to watch this video, as I absolutely LOVE Prime Rib. I was so curious and excited for how it would turn out. Looks like you knocked it out of the park! Delicious! Great job!
Hell of an experiment, an expensive experiment but I was salivating when you cut into it and tasted it. So we’ll worth it! Good Job.
I was skeptical at first. But after seeing the result, I must try this myself! Awesome!!
Thanks Geoff, make some au jus to go with it and it will be amazing 👍🏼
That’s Amazing. Prime Rib is super expensive. & Brisket is 1/3rd the price. Thank You So Much for this lessons. Cheers Buddy. Take Care. Great Job
Not always. I picked up a 10lb bone in prime rib at safeway over the holidays for 6.99 lb on sale and brisket here in the Bay Area is at least $10 lb at a lot of places. I feel like brisket used to be a cheap cut of meat but it’s so damn popular now that the prices have soared!
I have done the same cook with Tri Tip and Chuck Roast. Both turned out amazing. Thank for sharing
Yes sir, tri tip is another good one!👍🏼
Joe, I had a nice piece of prime rib left over from Christmas and wanted to smoke it but a friend talked me out of it. After watching you smoke one I really regret not doing it. I am definitely going to smoke a prime rib in the near future!!
Nice man, I think you'll enjoy it. 🤘
I've always wanted to smoke a prime rib just see how it turns out. That looks awesome! Thanks for taking the lead on this one, Joe!
I’ve smoked the whole ribeye cap like a brisket before. It was incredible. I could see this becoming a popular thing kind of like smoking tri tips like a brisket now. Great video
Looks absolutely fantastic Joe. It's not that this can't be done with the prime rib it's just not truly necessary to do it. For a tough cut of meat like a brisket smoking is the absolute best option and for the most part necessary. With a choice cut like a prime rib you have many many other options for cooking it but hey I can't argue with the result you got.
That looked absolutely delicious, Joe! My mouth was watering the whole video, especially at the end. Great job, brother.
Ok: I watched your video and here is my verdict: If you run for president, I'll vote for you. This is an off the charts amazing experiment. I loved it. I'm heading over to Costco tomorrow to do the same
This has been something I’ve wanted to try for years. Thanks for trying. This could be a future cook for this guy!
i kept saying 'no joe no' throughout the video, that is until i saw it and gave it some thought. brisket style works on pot roast so why not the king of cuts, Great job boss!!
I had never even considered trying something like this. But that look amazing! Thank you for sharing your experiment with us.
This is exactly how I'm doing it right now! It is currently 12 am in Oklahoma the prime has been one for 1 hour now at a steady 175. Only difference is I don't wrap in butcher paper or use a binder, I let the fat on it work it magic. I've have a lot more to smoke but smoking a prime rib is a first for me, if you could make a video on the basics of beef all together that would be awesome!! Thank you for the great content you just gained 1 more subscriber!!
Ok I'm .12 seconds into this and you are telling me you are gonna smoke a prime rib like a brisket? NOW THAT'S SMOKIN LIKE A BOSS. Bring it on.
What a brave thing to do, but what a fantastic result! That is awesome! Thanks for doing that experiment, I'll be doing that one.
I've been smoking primes for years, it's amazing. I've never taken one to 200, but it looks like you nailed it.
I don't really think anyone has. I was the only brave one to try it. 😁👍🏼
You are right. You are nuts for smoking a prime rib. Your'e results are absolutely beautiful!!. Looking forward to trying this recipe. When you are tying with twine, double your first loop and it will hold itself tight. Thanks for the great cooking.
Interesting! My wife doesn't like rare meat so we don't do prime rib at home. But, with this method, she would go for it! Great idea.
Outstanding, thank you for this... I been wanting to do one but we don't eat rare meat and this is perfect...
I definitely will be using your video to make my prime rib this Saturday!
I have made this at Flag Circle, here on Guam a few years back for the higher ranked folks, I used my own creole mustard base and a kicked up dry rub, I wrapped it in banana leaves and then heavy duty foil and let it go for almost 4 hours at 275, took it out and let it rest for a half an hour then cranked up the heat and put it back in long enough to crisp up the outside and again let it rest for half an hour and OMG. Friend, if I could send you those leaves, kept it super moist. And if the man with the stars on his shoulder is reading this, just as I told your CSC that didn't believe me. Love from Guam, keep on cooking.
Beautiful, not to meantion all the au jus you get! Excellent work brotha.
Holy Smokes! Looks unbelievable.
This was really good. Thank you for watching 👍
Hey Joe, as we have talked in the past, I smoke a 4-bone Prime Rib in the smoker on the Rotisserie everytime my local big grocery store has them for $5.88 #. Can't beat the flavor. Dinner. Phili Cheesesteaks. BBQ sammy's. My friends & family luv my effords everytime. Please enjoy this cook ! But, LEAVE THE BONES ON DUDE, YOUR REALLY LEAVING OUT SOME GREAT FLAVOR. Both on the Roast & Steaks. Also, Cap makes great Pinwheels...ff 👍 😎
I am a prime rib purest.....slow roasted to medium rare....but I would DEVOUR that thing! Man did that look good!!!
Fall apart tender, and very juicy. I think that prime rib turned out great. Cheers, Joe! 👍👍✌️
Thanks Dwayne!👍🏼
Joe. I KID YOU NOT, I was literally thinking about this TODAY! I had a random thought in the shower: “hmm..I wonder what it would be like if I were to smoke a prime rib 🤔🚿 no idea how it would turn out tho…” and then I see your video…you’re AMAZING MAN!
Thanks Jerry! Dunked in some au jus and you'll be in meat heaven.🤘
Good one Joe, wtg
Thanks so much Arnie! A little jus on the top would take this over the top my friend 🤘
Anyone mad about this is crazy. There are plenty of other prime ribs to cook however they wish. That piece of meat looked gorgeous smoked. I'm literally jealous
I couldn't do it. I know the taste would be amazing along with the tenderness but I just have to have it rare. What I have done is put one on the RecTec for 2 hours at 225 just get some smoke into it then put it in the Master Built oil-less turkey fryer for 20 minutes or so to finish the outside. Comes out at 120 to 130 and I rest it for 20 minutes before carving. The turkey fryer runs at 750 degrees of the sear is fast and great!
Glad you did it and enjoyed it. It did look good!
Thanks James! I love prime rib medium rate myself, nothing beats it. 🤘
I appreciate this test. I actually like the differences in texture/flavour that develop from a roast that has a gradient to it so I'm in for this.
Absolutely! I don’t like it when the entire roast is pink. I actually like the cap being more well done and the eye being rare.
I want to try this & I want it just like that! That looks perfect. I'm just using salt, pepper and onion powder. That looks amazing
RIGHT!?
You are Da Man!! Way to step up to the plate and go outside the box!! Very Impressive Joe 😁👍👍.
I'll admit.... I watched it just to see it get destroyed. I'm man enough to admit when I'm wrong..... I'll be doing this atleast once myself. Finished product looked fantastic
I did an experiment for Christmas that reminds me of this. I rolled a NY Strip into a Faux Prime Rib did my external mud rub (Olive Oil - Dijon - Chili Powder - Coffee - Salt - Pepper) and cooked it for three hours at 140 on my Pit Boss Wood Pellet Grill (Put in a water pan under the roast and a secondary grill to limit direct heat transfer). After three hours I removed it and cranked up my Pit Boss to 450 and finished it off to a center internal of 125. Wrapped and rested. Came out a bit like a reverse sear. With the whole steak except for bark and smoke ring a gorgeous medium rare. Tender as could be.
Next level goodness...and then the hot horseradish ! That ite most have been incredible
As always, thanks for another great video. I've got one on my PBC right now, can't wait!
Prime Rib is just so almost fall apart tender cooked normal, I was really thinking that would have just fell apart like mush at 200 degrees. I have a 4lb prime rib in the freezer which I was going to cut into steaks, might do the same experiment with it as I have to admit, that looked great. Way to go, Great job Joe!
A 4lb prime rib? That's called a tomahawk steak.
Dude, uncharted waters...I luv it. You're a visionary. Joey, quit note, Beaver also makes an Extra Hot Chinese mustard. I saw the horseradish. I'll have to pick some up.
God I love RUclips, I thought to myself today I wonder what it would be like to cook a rib roast like a brisket, I bet somebody has done it. Now thanks to this video I will give it a shot! I had a feeling it would be amazing, I hope I get the same results that you did !
Thank you! You're gonna love it. 👍
CAUTION.!!!!! This video induces hunger. WOW Great Job
Hi Joe, when you are trussing any roast including chicken etc. start with a surgeon's knot to hold the twine nice and tight with no effort and then complete the knot with an over and under. The surgeon's knot is really simple. It's over, under and over again. The second knot is just over and under.
Awesome. It's funny though! I am relatively new to smoking. My first first cook was a prime rib cooked like this lol. It turned out pretty good considering I had no idea what I was doing. I'm a bit more experienced now and I think it's time to do this again to see of I can match your awesome cook! Looks delicious man!
The king of bbq out of the park I wasn't sure if you were going to be able to pull it off Joe lol but the results shows what a bad ass you are
Joe I’m leaving this comment before I even watch the video when I saw the picture of that prime rib my mouth started to water and I said what has Joe done now lol
Love your videos your a BBQ God
Thank you. 👍 😁
Bravo Joe!!! Well done!!! I've always believed this was possible. Now that you proved it, I will be doing it also. Thanks for the vid!!!
Thank you for watching. Make some au jus to pour over the top. 👌
I used to cook at a locally famous prime rib house, and have cooked thousands of pieces. All I have to say to all the prime rib police is if it tastes good, you didn't ruin it, no matter how you cook it! DANG, that looks good!
Thank you!👍🏼
This is why I watch all of your videos, trying new things out and keeping it interesting. Awesome job, as always!
This video was very educational and I love it I love your channel
Thank you so much for the compliment. I appreciate you watching 👍🏼
Good looking prime 👍🏽👍🏽
I don't know whether I would use horse radish, white peppercorn gravy, or good old fashion bbq sauce! Incredible!
Joe that looked absolutely delicious brother . Great experiment
I do this quite often with Ribeye and it’s always a hit! Great video.
Thanks Casey!👍🏼
Joe,this is very innovative, you hit it out of the park,bravo !!!! I will try this.
Joe you hit out of the park time after time.
I smoked a Bone in Prime rib for New Years. I only took it to 125 F though. Then hit it with a sear. I have done the same with a veal rib roast. Both were outstanding. I never took one to 200F before. Beautiful.
130° tops is what I would normally do but this 200° prime rib was pretty savage. My wife absolutely loved it 👍🏼
@@SmokinJoesPitBBQ I was doubtful about taking to 200F but you made it look awesome. It makes sense, if a tough cut can become tender when done low and slow, a tender cut can also be tender as long as it has plenty of marbling. Great job.
This is how I cook my tri-tips!!! Never thought about a prime rib. Gotta try this method.
That came out really good!!!!!
It was amazing👍🏼
I just bought my first smoker last weekend and my first cook was actually a prime rib, medium rare. I wish I had seen this before!! I'm definitely trying this out! Thanks Joe
I've always wondered about this. We traditionally have roast beef on Christmas day, but I mostly smoke brisket and ribs on other family occasions. Now I don't have to wonder... and I know what w're having this Christmas. Thanks for doing this video.
Oh man Bro!!!, my mouth is watering all over the place!!! Gr8 cook!!!
Hey Joe, If your covered in butchers paper you do not need to cover with foil to rest...just let her go and unwrap when ready. Going 160° then in the in fridge overnight. then take out and slice what your going to eat 😋 wrap in foil and reheat @ 250 on Que or oven. Spritz H2O if you like at begining 👍Get your Yum on💥...ff 🤟
This wouldn’t be a good idea if it wasn’t that both a primal rib and a brisket are now almost the same price here. Nice work man, this is inspiring summer plans :)
Thank you!🤘
Yeah it's just not worth paying 60/70 bucks just to trim a third of the weight off.
@@Ass_Burgers_Syndrome I’d love to see those prices come back. The primal-cut rib is $200 and a brisket is now also about $170 at my local butcher. It’s insane. I’m buying a half-steer this spring instead from a farmer.
Just finished at 5 pm ,9hr cook ,45 minutes rest came out🔥🤤🤤🤤🤤🤤🤤, thanks 💯💯💯💯
WOW! I'll be trying this next time I cook a prime rib. Thanks for sharing!
Excellent video, Joe. That looked incredible and my mouth was watering while you took those three bites. Will def try this.
Thanks Jeffrey.👍🏼
I'm with you on this brother have done it too...super tasty! great job! It's great to invent and do the nontraditional things now and then.
Yes sir Alex, so good 👍🏼
I'm definitely going to try this, thanks for doing this test Joe!
Never doubted you for a minute! That looks absolutely delicious. Gonna have to try this on my YS640 pellet smoker.
Joe, this very comparison has been on my mind for a couple weeks now, so on my first opportunity I am going to run a live replay of your Prime Rib. Thanks !
Nice Jeff! Make some au jus to pour over the top and you'll be in meat paradise 👍🏼
I LOVE prime rib but this took it to a whole new level! Thanks for the new take on an old favorite!
I've done one of these a few years ago. They are amazing!
Thanks Joe!