Love that you used a normal cut of beef that the normal working man can afford...love your videos and products I have many in my bbq arsenal...keep up the great work Matt
@jmthephotogirl way less than that around here...also all the other bbq channels are showcasing wagyu prime rib that's thousands of dollars...I can get half a beef for the price of those high end ribeyes
Hi Matt, I always like but rarely comment, until today. I was a butcher in Australia for 12 years and I just wanted to say that everything that you said, and everything that you did was spot on. From the cut of meat - my absolute fav, to the seasoning, and the cooking and resting time was all perfect, and as we saw when you cut it - incredible. Good job on the Brussels too. Bacon and onion is a perfect compliment, as was your horseradish. That is the perfect accompaniment to roast beef. Well done mate - excellent.
I bought a 9.5 lb. bone-in Prime Rib roast from Whole Paycheck and followed these instructions to a tee along with the Meat Church rubs... First and foremost, it was probably the best prime rib that I have ever eaten and would like to thank you Matt for the time you spend on creating these informative and great videos. As an FYI, my roast only took me 3.5 hours @ 250 degrees with an electric Masterbuilt Smoker.
So, I tried out my 'skills' for Christmas dinner by smoking an 8 lbs Prime Rib. I wasn't real sure on what to use, other than the smoke itself, but my wife had bought me a jar of MEAT CHURCH Garlic and Herb Seasoning....and that's all I used on the Prime Rib. Fortunately, I also got a Meater for Christmas as well...and that made every thing SO much easier. I wasn't sure how everything would turn out. But I have to tell you, this is the best meal I've ever made. We have the last part of the Prime Rib slow cooking a bit more so we can finish it off tonight for dinner. All of the smaller bits that were left over...well, we've been eating them right out of the refrigerator and even if they are cold...they are freaking fantastic! Thanks to you and your skills, videos, and thoughtful ideas...we couldn't be happier about having the Traeger Pro 22. I would bet by this time next year I will most likely have purchased a bigger smoker. Thanks for everything!
And that folks, is what BBQ is all about! Taking an ordinary piece of meat and make it extraordinary. All these other nonsense about "the most expensive" this and that , is gourmet cooking and NOT BBQ! Really enjoy this channel.
Welp, that pretty much settles it....smoking up some prime rib this weekend. Matt @ Meat Church and his videos have more influence over what my family eats than they do.
Meat Church is my go to when I'm cooking anything in my pellet grill. This is my first time smoking a prime rib and this is the one I've been waiting for. When I was first attempting to cook a huge brisket I went to Tractor Supply to get some butcher paper and they had your seasoning on sale right up front so I picked up a Holy Gospel and a Holy Cow BBQ and I haven't looked back. Thanks for the work, effort and Love you put into your passion of making just really good food.
Followed your instructions and smoked on my Recteq. The only change was I added Herbs de Provence to my seasoning. It was so good. Thanks for always teaching us!
Just got done doing my first smoked prime rib. It came out wall-to-wall pink (perfect)! Thanks for the video, it was very helpful. I didn't do the worcestire sauce on it. I just did salt, pepper, garlic with a garlic and herb butter crust. So good!
I wanted to let you know that I watched this video looking for tips on how to smoke a Prime Rib I had. I hadn't planned on trying any new rubs as I am usually just a salt pepper and garlic person. I have tried a lot of other rubs in the past and have always been disappointed. I figured I would give your holy cow a try after watching your video. I have to say it did not disappoint me. It was a very savory rub with salt, pepper and garlic notes. I and my family very much enjoyed it. Thank you for introducing me to your product. I look forward to trying some of your others. Keep doing what you are doing, I loved the tips and enjoyed the video as well. Sincerely Jared from North Dakota.
Eye had at juniors resturant spiral spegetti style cut veggies with little italian sauce with shrimp parm was so good wondering identcal veggie style with your meats no chicken with texas sauce complament meats oh so good also love stir fry side veggies to bolderguard 😮
Used a bonless Prime cut Rib roast on my Recteq 700. Pulled it at 125 and it was perfect. Followed Matt's recipe loved the W sauce as a baste. Will definitely do this again.
I just returned from the store with my choice prime rib and low and behold. I had a notification of this video featuring the prime rib. I get my new Traeger Ironwood 650 Friday, so I will have a week to break it in before Christmas 🎄. The only unfortunate thing is I will have to use Lea and Perrings. I don't know where to purchase what you are using. Happy holidays, Matt, to you and your family 👪.
Great video. Thank you for sharing. Last brisket I made used Worchestershire as the binder for SPG and I used 2/3's Worchestershire to 1/3 red wine vinegar plus a few tablespoons of turbinado / raw sugar as a spray to baste it. Definitely a believer that Worchestershire belongs in beef. I can't make burgers without it. I look forward to trying that W Sauce. Thanks again for sharing.
Matt- thanks for all the content, it’s not easy to do well and you do. You’ve helped me get my grove back with meat and fire cooking. Pandemic kept all the pals away here in CA ( paranoid wives) for quality bbq I like to do at my place. Your vids are exactly what I need right now.
Kroger had a bunch of these after Christmas for cheap! Got a small roast for $38!! Had a thick fat cap that required some aggressive trimming but came out amazing. Did salt and pepper with a rosemary garlic butter glaze. Don’t season these quite as aggressively as ribs. Big cut but has great flavor
I work at Costco Pharmacy and when Traeger’s crew comes to sell grills they always recommend Matt and Meat Church! Matt keeps it real for us and I appreciate the videos Matt
Dude, thank you! Our rib roast came out perfect, was picked clean. That tip on the w sauce and the holy cow rub gave the outside a pastrami like flavor and was super tender. Thanks again and Merry Christmas!
Matt, love your videos. Started watching a couple of years ago when we lived in Oregon. Now we have relocated to coppell tx, and are loving life. Cant wait to come check out your store... thanks for being awesome and making great videos.
Smoked my first prime rib a couple months ago and it turned out fantastic. My family does a prime rib dinner every New Year’s Day and it’s safe to say that it will no longer be roasting in the oven. Smoking it is so much better.
I have been hesitant to smoke Prime Rib and finally decided to take the plunge. Your videos are excellent and detailed. It is wonderful to have a success on a cook and your guidance helped make my Prime Rib excellent. Thank you...!
I was planning on doing a prime rib for Christmas anyway, now I'm going to use Worchestershire on it. I ordered some W sauce so hoping it comes before Christmas lol. Got the Holy Cow already and going to try that Brussel sprouts recipe too. Thank you for sharing.
I love smoking a prime rib. The only thing I really do different is that I reverse sear it and I dry brine it. I separate my salt from my other seasoning for the prime rib and I salt it 48 hours in advance. That salt really penetrates the roast and maximizes flavor.
Unrelated to this video but worth mentioning: I had never made chili in my life and used the Meat Church Texas Chili recipe a couple weeks ago for a chili cook-off of about 10 people and ended up taking first place. Their recipes are amazing.
I’m gonna precut thick monster meat ribs smoke em both. roast will be put in chili. Best beef ribs and chili. Thanks for the video and comments. Let’s pray then chow down Meat Church style
I've been making prime rib for every Christmas for a couple of years now, except I've always used the oven. I wanted to switch things up this year by smoking it on my new pellet grill. I can't wait to see how it turns out this weekend. Thank you for the inspiration!
THANK YOU! Our tradition is smoked prime rib every Christmas. We had your brussel sprout recipe and I want it no other way! My hubby also threw in some prime rib fat. Best I have ever had!
That roast looks AMAZING! Another great cook from Meat Church. I smoked a prime rib for Christmas one year and made homemade horseradish sauce. My father in law said it was the best thing he ever ate.
Funny thought. At just before 6min when you said " I'm the only one eating this so I can double dip if I want to " I'm like thinking " the crew is behind the scenes going WHAT ABOUT US! Nice vid, I'll have to try this some day!! Thanks Matt.
Excellent job Matt I've been cooking for about 20 years and I've tried a lot of different spices and did a lot of different things myself but I have to give credit where credit is due I bought a jar of your holy cow seasoning and put it on a picanha dropped it on the wood smoker ran it about two-and-a-half hours I pulled it and let it rest for about an hour covered when I cut into it of course it was juicy and beautiful perfect medium-rare I pulled it at 125 with the flavor profile from the holy cow seasoning I had to say holy cow it's absolutely delicious that had to be one of the best picanha I I've ever made so I tip my hat to you Matt and anybody who reads this take my word for it go get yourself some of that holy cow and you'll be singing the same tune I can guarantee you that
What a fantastic cook, loved seeing you use choice grade as it shows anybody can make amazing food regardless of their budgets. It looked absolutely amazing.
Making a standing rib roast for our Christmas gathering with our grown children. Looks great, Matt, and thanks for the side dish ideas! Making them also.
I just bought a 12lb prime standing rib roast from my local butcher.. got it sittin in the salt, pepper, garlic and herbs as we speak wrapped in cloth in the fridge.. I smoke mine at 160deg. For10 min, per Lb. followed by a 30 minute hot roll over oak fire... comes out really nice. Some times ill throw a thick rare slice back over the fire for a nice bit of char..
Matt your team is the best! What a sensational video!! Thank you 😊 Love smoking with Post Oak! We were in Texas back in May coming through and we stopped in a place in New Braunfels, Texas called ‘Blacks Barbecue’ and I was talking to the people that were cooking the meat and they told me that they used Post oak!! I have smoked with it ever since!
Matt great looking meal you always say you are “not here to help us lose weight” but the Holy Cow and Fajita rubs don’t have sugar and for those of us on Keto or carnivore I use these rubs on all different types of things you may mention that on a future video. Thank you and keep the videos coming
Just have to say, This is very helpful. I like that you use ready mixed spices , this is lacking so much on Cooking Videos. The Super market has lots and lots of great sauces and you are helping us discover theses sauces. Thank you from Mitch.
Thanks for this! I did a prime rib this way for Thanksgiving and it turned out amazing. Worcestershire Sauce made it taste amazing and gave a real good color.
I made those brussel sprouts today. Didn't have any fajita seasoning so I made my own from the spice rack, and added mushrooms. Also used white onions instead of red. Delicious!
I appreciate the practicality of the meats being used. A lot of RUclipsrs who have now started making money cook with ridiculously expensive products just out of touch.
So I did this recipe with a couple tweaks. I didn’t have any cow cover so I used kosmo’s SPG and then did Malcom’s smoker au jus with Matt’s horseradish cream. BEST PRIME RIB EVER!!! FREAKING MONEY DUDE! Side note: that garlic and herb seasoning is legit!
Used Holy Gospel + Granulated Garlic + Onion Powder for 9lb tied back prime rib during Thanksgiving. Really wish I would've smoked it, but it turned out amazing from the oven.
Question: I have an 8 lb bone in prime rib roast, from what I've read it should cook an hour per pound at 225. I put it on the electric smoker at 9 this morning, temp probe read 34 degrees F. It cooked for 3 hours and the instant probe is 127. I pulled it and wrapped in foil. Dinner guests won't be here until 5:30. Any suggestions? Update: The roast was perfect. Not sure why it cooked so fast.
Followed your lead to a T. Tried my very first Smoked Prime Rib from Costco tonight. Used Holy Cow, Garlic and Herb, basted with Worcestershire sauce and Banner Butter (Garlic herb). Seared it at the end of the smoke. Turned out AWESOME! Thank you for all you do! Can't wait to see what's next!
I agree, I’m so sick of seeing every bbq video as wagyu. I’ll buy that maybe once ever 2-3 years and it will be a small steak. Real bbq is using tough meat and converting it to amazing.
Damn those look killer. I've scoured RUclips for straightforward no BS ego driven videos on low n slow bbq and your the only bloke that gives it how it is without throwing on dark sunnies and a stereotypical bbq God persona... which is VERY refreshing to see! Loved your t knowledge on prime rib... As you basically stated, it's one of the ONLY times the word prime actually has nothing to do with the grade of meat. 'Prime' rib is called such as it comes from the Primal Rib Section, so is biologically named after its position in the carcass rather than the grade of marbling. You can actually have a 'Prime' prime rib as much as you can have a 'choice' prime rib, a 'wagyu' prime rib or an Angus or grass fed prime rib, but the original is still the best. 😉 Killer video, and thanks the recipe. Gonna try those brussel sprouts, reckon they'd finish off nicely with a layer of smoke as well. 🍻
Love that you used a normal cut of beef that the normal working man can afford...love your videos and products I have many in my bbq arsenal...keep up the great work Matt
it's a $200 roast.
4.79# bone in prime rib and 5.79# angus bone in prime rib roast locally here deff affordable for a xmas roast.
@jmthephotogirl way less than that around here...also all the other bbq channels are showcasing wagyu prime rib that's thousands of dollars...I can get half a beef for the price of those high end ribeyes
@@jontracey7832 absolutely they run less than $20 a lb around here..way less
@@corylee2261 gotcha. i think the world has gone batty with the wagyu.
Hi Matt, I always like but rarely comment, until today. I was a butcher in Australia for 12 years and I just wanted to say that everything that you said, and everything that you did was spot on. From the cut of meat - my absolute fav, to the seasoning, and the cooking and resting time was all perfect, and as we saw when you cut it - incredible. Good job on the Brussels too. Bacon and onion is a perfect compliment, as was your horseradish. That is the perfect accompaniment to roast beef. Well done mate - excellent.
I bought a 9.5 lb. bone-in Prime Rib roast from Whole Paycheck and followed these instructions to a tee along with the Meat Church rubs... First and foremost, it was probably the best prime rib that I have ever eaten and would like to thank you Matt for the time you spend on creating these informative and great videos. As an FYI, my roast only took me 3.5 hours @ 250 degrees with an electric Masterbuilt Smoker.
Awesome feedback Nick!!!
That sounds awesome
So, I tried out my 'skills' for Christmas dinner by smoking an 8 lbs Prime Rib. I wasn't real sure on what to use, other than the smoke itself, but my wife had bought me a jar of MEAT CHURCH Garlic and Herb Seasoning....and that's all I used on the Prime Rib. Fortunately, I also got a Meater for Christmas as well...and that made every thing SO much easier. I wasn't sure how everything would turn out. But I have to tell you, this is the best meal I've ever made. We have the last part of the Prime Rib slow cooking a bit more so we can finish it off tonight for dinner.
All of the smaller bits that were left over...well, we've been eating them right out of the refrigerator and even if they are cold...they are freaking fantastic! Thanks to you and your skills, videos, and thoughtful ideas...we couldn't be happier about having the Traeger Pro 22. I would bet by this time next year I will most likely have purchased a bigger smoker. Thanks for everything!
And that folks, is what BBQ is all about! Taking an ordinary piece of meat and make it extraordinary. All these other nonsense about "the most expensive" this and that , is gourmet cooking and NOT BBQ! Really enjoy this channel.
Shout out to the Meat Church BBQ team for all of their hard work in producing great vids!!
Welp, that pretty much settles it....smoking up some prime rib this weekend. Matt @ Meat Church and his videos have more influence over what my family eats than they do.
couldnt agree more! lmao
Love this comment, I feel these videos drive my shopping lists as well. Cant wait to try those brussel sprouts.
Meat Church is my go to when I'm cooking anything in my pellet grill. This is my first time smoking a prime rib and this is the one I've been waiting for. When I was first attempting to cook a huge brisket I went to Tractor Supply to get some butcher paper and they had your seasoning on sale right up front so I picked up a Holy Gospel and a Holy Cow BBQ and I haven't looked back. Thanks for the work, effort and Love you put into your passion of making just really good food.
Followed your instructions and smoked on my Recteq. The only change was I added Herbs de Provence to my seasoning. It was so good. Thanks for always teaching us!
Just got done doing my first smoked prime rib. It came out wall-to-wall pink (perfect)! Thanks for the video, it was very helpful. I didn't do the worcestire sauce on it. I just did salt, pepper, garlic with a garlic and herb butter crust. So good!
I wanted to let you know that I watched this video looking for tips on how to smoke a Prime Rib I had. I hadn't planned on trying any new rubs as I am usually just a salt pepper and garlic person. I have tried a lot of other rubs in the past and have always been disappointed. I figured I would give your holy cow a try after watching your video. I have to say it did not disappoint me. It was a very savory rub with salt, pepper and garlic notes. I and my family very much enjoyed it. Thank you for introducing me to your product. I look forward to trying some of your others. Keep doing what you are doing, I loved the tips and enjoyed the video as well. Sincerely Jared from North Dakota.
Perfect Temp. We love Brussels in our family. Great Recipe for all of it.
Eye had at juniors resturant spiral spegetti style cut veggies with little italian sauce with shrimp parm was so good wondering identcal veggie style with your meats no chicken with texas sauce complament meats oh so good also love stir fry side veggies to bolderguard 😮
Used a bonless Prime cut Rib roast on my Recteq 700. Pulled it at 125 and it was perfect. Followed Matt's recipe loved the W sauce as a baste. Will definitely do this again.
I just returned from the store with my choice prime rib and low and behold. I had a notification of this video featuring the prime rib. I get my new Traeger Ironwood 650 Friday, so I will have a week to break it in before Christmas 🎄. The only unfortunate thing is I will have to use Lea and Perrings. I don't know where to purchase what you are using. Happy holidays, Matt, to you and your family 👪.
Great video. Thank you for sharing.
Last brisket I made used Worchestershire as the binder for SPG and I used 2/3's Worchestershire to 1/3 red wine vinegar plus a few tablespoons of turbinado / raw sugar as a spray to baste it.
Definitely a believer that Worchestershire belongs in beef. I can't make burgers without it. I look forward to trying that W Sauce. Thanks again for sharing.
Matt- thanks for all the content, it’s not easy to do well and you do. You’ve helped me get my grove back with meat and fire cooking. Pandemic kept all the pals away here in CA ( paranoid wives) for quality bbq I like to do at my place. Your vids are exactly what I need right now.
We are doing this for Christmas dinner, Traeger 780 Pro with Meat Church Pellets! Can’t wait!!!! My wife is also happy about the Brussel spouts!!
Did this 2 years ago and it was awesome. Ty Matt
I injected the W sauce before smoking. Family LOVED the flavor!
I'll be using this method tonight for New Years Eve!!! Thanks Matt and MC for all you do for the novice community. Happy New Year!!!
Been using Worcestershire sauce all my life on my beef barbecue. since I was about eight years old and I’m 54 now it is excellent on steaks
Love the fajita on veggies AND the honey pecan is amazing on Brussels sprouts!
Im literally salivating!!!! This looks so scrumptious! I prefer the horseradish sauce along with Au jus.
Kroger had a bunch of these after Christmas for cheap! Got a small roast for $38!! Had a thick fat cap that required some aggressive trimming but came out amazing. Did salt and pepper with a rosemary garlic butter glaze. Don’t season these quite as aggressively as ribs. Big cut but has great flavor
Yup…. Doing my first prime rib for Christmas this year. Timely information. Thanks Matt
I work at Costco Pharmacy and when Traeger’s crew comes to sell grills they always recommend Matt and Meat Church! Matt keeps it real for us and I appreciate the videos Matt
He doesn’t use his Traeger anymore. Only
When they pay him.
Love watching your cooking videos! I watch then I cook 😊 as you do.
Dude, thank you! Our rib roast came out perfect, was picked clean. That tip on the w sauce and the holy cow rub gave the outside a pastrami like flavor and was super tender. Thanks again and Merry Christmas!
Matt, love your videos. Started watching a couple of years ago when we lived in Oregon. Now we have relocated to coppell tx, and are loving life. Cant wait to come check out your store... thanks for being awesome and making great videos.
This is a great recipe! Ours turned out great!
Always great instruction and fun to watch. Thanks Matt!
Smoked my first prime rib a couple months ago and it turned out fantastic. My family does a prime rib dinner every New Year’s Day and it’s safe to say that it will no longer be roasting in the oven. Smoking it is so much better.
Now this a church I can get down with. Going to try this recipe next weekend.
I have been hesitant to smoke Prime Rib and finally decided to take the plunge. Your videos are excellent and detailed. It is wonderful to have a success on a cook and your guidance helped make my Prime Rib excellent. Thank you...!
Thanks Steve!!! We drop another prime rib this week.
I was planning on doing a prime rib for Christmas anyway, now I'm going to use Worchestershire on it. I ordered some W sauce so hoping it comes before Christmas lol. Got the Holy Cow already and going to try that Brussel sprouts recipe too. Thank you for sharing.
Did this recipe last weekend, really loved it. Great flavor! Will do it again. Making Matt’s chili with chuck roast next.
I love smoking a prime rib. The only thing I really do different is that I reverse sear it and I dry brine it. I separate my salt from my other seasoning for the prime rib and I salt it 48 hours in advance. That salt really penetrates the roast and maximizes flavor.
Unrelated to this video but worth mentioning: I had never made chili in my life and used the Meat Church Texas Chili recipe a couple weeks ago for a chili cook-off of about 10 people and ended up taking first place. Their recipes are amazing.
I’m gonna precut thick monster meat ribs smoke em both. roast will be put in chili. Best beef ribs and chili. Thanks for the video and comments. Let’s pray then chow down Meat Church style
I love this. Thanks for sharing!!!
I made a spray bottle mixed 50/50 Worcestershire/apple juice and sprayed as often as often as a baste… HOLY MOLEY! Turned out amazing.
I've been making prime rib for every Christmas for a couple of years now, except I've always used the oven. I wanted to switch things up this year by smoking it on my new pellet grill. I can't wait to see how it turns out this weekend. Thank you for the inspiration!
How'd it go on the pellet?
THANK YOU! Our tradition is smoked prime rib every Christmas. We had your brussel sprout recipe and I want it no other way! My hubby also threw in some prime rib fat. Best I have ever had!
Love this!!
I followed your procedure today on a modified drum smoker. The ribs came out looking just like your photo. My guests could not have been happier.
Fantastic!!!!!!
Love the onion flick!!!!
This is what’s for dinner tonight
That roast looks AMAZING! Another great cook from Meat Church. I smoked a prime rib for Christmas one year and made homemade horseradish sauce. My father in law said it was the best thing he ever ate.
Tried this recipe yesterday and it was a hit! Great flavor and sooooo tender!! Will definitely be doing this again!
I just followed this recipe and it turned out fantastic.
Nice Job! My mouth is watering!
Funny thought. At just before 6min when you said " I'm the only one eating this so I can double dip if I want to " I'm like thinking " the crew is behind the scenes going WHAT ABOUT US! Nice vid, I'll have to try this some day!! Thanks Matt.
Excellent job Matt I've been cooking for about 20 years and I've tried a lot of different spices and did a lot of different things myself but I have to give credit where credit is due I bought a jar of your holy cow seasoning and put it on a picanha dropped it on the wood smoker ran it about two-and-a-half hours I pulled it and let it rest for about an hour covered when I cut into it of course it was juicy and beautiful perfect medium-rare I pulled it at 125 with the flavor profile from the holy cow seasoning I had to say holy cow it's absolutely delicious that had to be one of the best picanha I I've ever made so I tip my hat to you Matt and anybody who reads this take my word for it go get yourself some of that holy cow and you'll be singing the same tune I can guarantee you that
What a fantastic cook, loved seeing you use choice grade as it shows anybody can make amazing food regardless of their budgets. It looked absolutely amazing.
Making a standing rib roast for our Christmas gathering with our grown children. Looks great, Matt, and thanks for the side dish ideas! Making them also.
Good luck John!
Lovely looking prime rib. I have a 3lber set aside for Wifey and I on New Year's. This is definitely giving me ideas.
Looks fantastic! And basted like a master…..
I just bought a 12lb prime standing rib roast from my local butcher.. got it sittin in the salt, pepper, garlic and herbs as we speak wrapped in cloth in the fridge.. I smoke mine at 160deg. For10 min, per Lb. followed by a 30 minute hot roll over oak fire... comes out really nice. Some times ill throw a thick rare slice back over the fire for a nice bit of char..
Matt your team is the best! What a sensational video!! Thank you 😊
Love smoking with Post Oak! We were in Texas back in May coming through and we stopped in a place in New Braunfels, Texas called ‘Blacks Barbecue’ and I was talking to the people that were cooking the meat and they told me that they used Post oak!! I have smoked with it ever since!
Absolutely awesome explanation
Matt great looking meal you always say you are “not here to help us lose weight” but the Holy Cow and Fajita rubs don’t have sugar and for those of us on Keto or carnivore I use these rubs on all different types of things you may mention that on a future video. Thank you and keep the videos coming
How long should it rest before eating? 12:58
I did this as well, but I did a salt encrusted version, and it was muah spectacular.
Blessings 👣
What a nice looking rib roast. And that Mill Scale 94 is a beaut.
Thank you!!
💯👀🔥🔥wow I’m hungry would like to know what knifes r good for cutting
Thanks Matt! Another great video. What an amazing piece of Prime Rib!
Black angus choice. Fantastic results every time.
Matt you are killin me with this one brother. Great job 👊🏼
I also found out from my buddy Long Duck Dong that our local Ace Hardware sells your seasonings!
Just cooked this! My mouth is watering and the meat is resting & the Smell is wonderful🤤! 🥩!
Love your videos Matt!!!!! Always concise and easy to replicate. Much appreciated
With the right amount of planning, do you recommend salting overnight prior to the season & cook?
Followed the recipe to the letter and it was the best steak ever. Perfect Christmas meal. Thanks Matt for sharing!
Just have to say, This is very helpful. I like that you use ready mixed spices , this is lacking so much on Cooking Videos. The Super market has lots and lots of great sauces and you are helping us discover theses sauces. Thank you from Mitch.
Nothing better than W sauce on a prime rib coming off a stick burner!
Cheers.
Cheers!
Thanks for this! I did a prime rib this way for Thanksgiving and it turned out amazing. Worcestershire Sauce made it taste amazing and gave a real good color.
Other than the Church mythology, I really like this channel.
Thanks!
Best bbq channel on RUclips
Your rubs are fire! You guys are making me look like the man for the holidays. Thank you!
I made those brussel sprouts today. Didn't have any fajita seasoning so I made my own from the spice rack, and added mushrooms. Also used white onions instead of red. Delicious!
Love to hear it!
Your right! If that's choice than I would love to see what there standard for Prime is!
I did one of your spatchcocked turkey videos for Thanksgiving! Can’t wait to try this one out on Christmas!
I appreciate the practicality of the meats being used. A lot of RUclipsrs who have now started making money cook with ridiculously expensive products just out of touch.
So I did this recipe with a couple tweaks. I didn’t have any cow cover so I used kosmo’s SPG and then did Malcom’s smoker au jus with Matt’s horseradish cream. BEST PRIME RIB EVER!!! FREAKING MONEY DUDE!
Side note: that garlic and herb seasoning is legit!
Used Holy Gospel + Granulated Garlic + Onion Powder for 9lb tied back prime rib during Thanksgiving. Really wish I would've smoked it, but it turned out amazing from the oven.
Just ordered my 9lb bone in from my local butcher, can't wait to smoke it on my traeger! Cheers! From Ohio
What a cook! And the brussels, oh yeah
Awesome! Merry Christmas and God bless!
Fantastic video. On my list of things to try on my smoker
I'm doing this tonight for sure👍🏾 let's start 2022 with a banger🤤🤤🤤
Love your work.
Wishing you and your family a joyous and safe Christmas.
You as well Jeffrey!!
My husband would die for some of that, love it.
Honestly amazing video thank you for share with us
Question: I have an 8 lb bone in prime rib roast, from what I've read it should cook an hour per pound at 225. I put it on the electric smoker at 9 this morning, temp probe read 34 degrees F. It cooked for 3 hours and the instant probe is 127. I pulled it and wrapped in foil. Dinner guests won't be here until 5:30. Any suggestions? Update: The roast was perfect. Not sure why it cooked so fast.
This guy has a lot of experience and even more good common sense and practicality. And yes, he knows and loves BBQ and Smoke.
Appreciate that Shane!
Thank you for this. It was the only thing there weren't any leftovers from!
Love the Brussels sprouts with Fajita seasoning!
Followed your lead to a T. Tried my very first Smoked Prime Rib from Costco tonight. Used Holy Cow, Garlic and Herb, basted with Worcestershire sauce and Banner Butter (Garlic herb). Seared it at the end of the smoke. Turned out AWESOME! Thank you for all you do! Can't wait to see what's next!
Matt you are awesome! Keep them videos rolling! Merry Christmas to you and yours
Thank you Bruce!!!
Hey Matt, thanks for this video. This prime rib was the hit of our Thanks Giving day dinner this year .
I agree, I’m so sick of seeing every bbq video as wagyu. I’ll buy that maybe once ever 2-3 years and it will be a small steak. Real bbq is using tough meat and converting it to amazing.
I like to do a quick sear over a wood fire after slicing to get that smoke flavor over the whole piece vs just the outside edge.
Damn those look killer. I've scoured RUclips for straightforward no BS ego driven videos on low n slow bbq and your the only bloke that gives it how it is without throwing on dark sunnies and a stereotypical bbq God persona... which is VERY refreshing to see!
Loved your t knowledge on prime rib... As you basically stated, it's one of the ONLY times the word prime actually has nothing to do with the grade of meat. 'Prime' rib is called such as it comes from the Primal Rib Section, so is biologically named after its position in the carcass rather than the grade of marbling. You can actually have a 'Prime' prime rib as much as you can have a 'choice' prime rib, a 'wagyu' prime rib or an Angus or grass fed prime rib, but the original is still the best. 😉 Killer video, and thanks the recipe. Gonna try those brussel sprouts, reckon they'd finish off nicely with a layer of smoke as well. 🍻
Those Brussels sprouts were a nice addition to the rib roast