So we made a beautiful prime rib the other day on the Weber Kettle and it came out great! This technique is becoming so easy for me. The Weber kettle is not only easy, but done right makes any piece of meat taste great! This is not a paid promotion, I just love the Weber kettle!
One of the best vids I've seen on doing a roast on the BBQ. The fact you included the tip on using warm water really showed me you know your stuff. I am wondering though, did you wait for the BBQ to come up to a temp before you put the beef on?
Thank you for the compliments. I did actually wait for the BBQ come up and settle into a "rythm" so to speak. I just didn't show it. Thanks for watching!
I enjoyed the video, ignore the "commenting experts", bottom line is, did it taste good? When meat is cooked to your desired temperature it's never ruined. At my house I grill to order, if someone wants it well done, that's what they get, and same if they want it rare. Have a blessed day from Panama City, Florida
Great video. Just before Christmas, a local store had Prime Rib on sale for $6.95/#. I had the meat guy cut off 2 steaks and the other ribs are in the freezer. Did you have any concerns about the GrillGtprates conducting heat to the “cool” side? Thanks.
Great question! I was very careful to not know what I was doing and got lucky. Lol! I kinda used the snake method without knowing it existed at the time. But I was sloppy. I got the job done but it took a lot of babysitting
GREAT video. I'm trying this today. I have the same Weber kettle, along with an eighteen inch one and a Weber gas refill and also a Brinkman smoker and Blachstone griddle grill. Quite the variety, but I have a question for anyone who can answer it. For the LIFE of me, I can't get my 22' Weber kettle to stay hot. I put as much Kingsford in my chimney as this gentleman did, keep both dampers wide open, and for some reason, after the initial half hour or so, the temperature starts to slowly go down, no matter what I do. Admittedly, I don't add more charcoal. Should I do that? Thanks in advance.
Yes... start off w full hot side pockets - so you'll add your chimney + more on top & let it all fire to full burn, add your roast (have your catch pan in the middle w 2 cups water.... should get you a good sear (450-500*), then the temp. will settle to the 325-375* range. Start adding charcoal at the 1 -1.5 hr range - fill the pockets before the charcoal burns down too low. Even a 12# rib roast will only take 2.5-3hrs depending on how you like your meat (I prefer rare). I can do a 20lb turkey this way too.
@@eldannyboy25Hey Todd did a helluva job here, I'd eat that prime rib no problem. You cook yours your way. You can keep your negative comments to yourself.
That was a great cook. Watched the entire video, especially since Babe just won a prime rib for Christmas. Looked amazing. Loved the sticker on the kettle (wink wink). I think we will cook our Christmas meal on the kettle as well. Loved it. Great job.
Why use the slow and sear if you’re just going to dump the hot coals over there? Why not just charcoal baskets and a water pan if you’re doing it that way?
How long did it take? I'm doing Xmas eve in my first house with my Brothers tomorrow I've got a 5lb standing rib roast I am going to bake or throw on weber.
13:01 - This is exactly why I don't sear Rib roasts in a kettle. That is OVER cooked to "Medium" because of the sear. Without the sear it would have been perfect.
😂 Dude. Learn the FDA meat classifications before you make yourself look worse. Hint: a cow does not have a “primal portion.” I’ve never smoked meat and 22 seconds into this video he makes me look like a pro
A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering. Examples of primals include the round, loin, rib, and chuck for beef or the ham, loin, Boston butt, and picnic for pork. Thank you for subscribing!
So we made a beautiful prime rib the other day on the Weber Kettle and it came out great! This technique is becoming so easy for me. The Weber kettle is not only easy, but done right makes any piece of meat taste great! This is not a paid promotion, I just love the Weber kettle!
I use a light applewood for smoke.
That looked so so good. When you cut it, my mouth started watering. So glad you like the Cow Powder.
Great video Todd! Looks excellent too!
Glad you enjoyed it
Dang Todd!..... that Rib Roast look fantastic I can just imagine the flavors Mmmmm so GUUUD! Thanks for sharing. Cheers!
My man! My bottom lip was quivering when you cut in to that bad boy! Looks great!👍🏼👏🏼
Love the thumb nail you did great cook hope you and the wife had a wonderful thanksgiving
Thanks Jared, yes we did, hope you guys as well!
Awesome Video!
Thank you very much 😊
One of the best vids I've seen on doing a roast on the BBQ. The fact you included the tip on using warm water really showed me you know your stuff. I am wondering though, did you wait for the BBQ to come up to a temp before you put the beef on?
Thank you for the compliments. I did actually wait for the BBQ come up and settle into a "rythm" so to speak. I just didn't show it. Thanks for watching!
Thank you so much for sharing this, t looks awesome, I am going to order all those things you recommend. Thanks again
You are so welcome!
Wow guys!! Great job looks delicious 😢
Thank you,
Looks delicious. Thanks for sharing.
Thank you
I enjoyed the video, ignore the "commenting experts", bottom line is, did it taste good? When meat is cooked to your desired temperature it's never ruined. At my house I grill to order, if someone wants it well done, that's what they get, and same if they want it rare. Have a blessed day from Panama City, Florida
Delicious looking rib roast - and Saasy’s side - thought I could smell them potatoes
Thanks buddy!
DamnTodd ! That looks amazing ! Beautiful doneness ! Awesome cook !
Thanks bro!
Yo, this looks amazing!
Thank you very much!
Great video. Just before Christmas, a local store had Prime Rib on sale for $6.95/#. I had the meat guy cut off 2 steaks and the other ribs are in the freezer. Did you have any concerns about the GrillGtprates conducting heat to the “cool” side?
Thanks.
We did not see any noticable or wild fluctuations of temps...
Outstanding 😋 full of flavor perfect loved it that you honey.
Love 💘 😻 you too
Very nice! How do you control the temprature of the coals/grill as opposed to the luxury of the thermostat on your oven?
Great question! I was very careful to not know what I was doing and got lucky. Lol! I kinda used the snake method without knowing it existed at the time. But I was sloppy. I got the job done but it took a lot of babysitting
GREAT video. I'm trying this today. I have the same Weber kettle, along with an eighteen inch one and a Weber gas refill and also a Brinkman smoker and Blachstone griddle grill. Quite the variety, but I have a question for anyone who can answer it. For the LIFE of me, I can't get my 22' Weber kettle to stay hot. I put as much Kingsford in my chimney as this gentleman did, keep both dampers wide open, and for some reason, after the initial half hour or so, the temperature starts to slowly go down, no matter what I do. Admittedly, I don't add more charcoal. Should I do that? Thanks in advance.
Yes... start off w full hot side pockets - so you'll add your chimney + more on top & let it all fire to full burn, add your roast (have your catch pan in the middle w 2 cups water.... should get you a good sear (450-500*), then the temp. will settle to the 325-375* range. Start adding charcoal at the 1 -1.5 hr range - fill the pockets before the charcoal burns down too low. Even a 12# rib roast will only take 2.5-3hrs depending on how you like your meat (I prefer rare). I can do a 20lb turkey this way too.
Have you tried the "snake method"?
Pull at 118 to get to 125. Video will lead to overcook to medium.
This is correct. Why even post this video?
Not if you cut it immediately as it halts the rise.
@@GreenhornBBQbeeryou want to take your meat out before it hits medium rare temp internal so when you let it sits it will finish without overcooking
Yep, overcooked.
@@eldannyboy25Hey Todd did a helluva job here, I'd eat that prime rib no problem. You cook yours your way. You can keep your negative comments to yourself.
That was a great cook. Watched the entire video, especially since Babe just won a prime rib for Christmas. Looked amazing. Loved the sticker on the kettle (wink wink). I think we will cook our Christmas meal on the kettle as well. Loved it. Great job.
Yeah, I love the Kettle more every time I cook on it, cheers brother!
Looking around for a Prime Rib video. Look what I came across. Just subscribed to Greenhorn. I saw that sticker and amazing seasoning
Doggie is just awaiting for some choice pieces to drop to the floor. 😂
Yup!
Why use the slow and sear if you’re just going to dump the hot coals over there? Why not just charcoal baskets and a water pan if you’re doing it that way?
That looks beautiful 😍
Thank you!
How long did it take? I'm doing Xmas eve in my first house with my Brothers tomorrow I've got a 5lb standing rib roast I am going to bake or throw on weber.
Sorry I did not reply as I didn't get the notification on this question. I cooked to temperature so I do not recall how long it took. Sorry!
Would you ever think about searing on the cannon?
I'm not following...
@@GreenhornBBQbeer On the charcoal cannon. Getting it red hot at tossing a grill on top to sear the meat. It cooks an awesome steak.
@@3radHill Oh, ok, thanks for the idea!
new sub here nice job
Thanks Scotty
The name Prime Rib is not called that because it’s Prime, it’s because it’s a cut from the Primal Rib
13:01 - This is exactly why I don't sear Rib roasts in a kettle. That is OVER cooked to "Medium" because of the sear. Without the sear it would have been perfect.
The wifey prefers more on the medium side, even rib roasts...
How much was that man
I think it was 140
why do you guys always use a rub?
we just like the way it turns out.
Good effort and it had a lot of potential. But this was evidently overcooked. Sure it was juicy...
Cooked the way we liked it, and thats what counts.
😂 Dude. Learn the FDA meat classifications before you make yourself look worse. Hint: a cow does not have a “primal portion.”
I’ve never smoked meat and 22 seconds into this video he makes me look like a pro
A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering. Examples of primals include the round, loin, rib, and chuck for beef or the ham, loin, Boston butt, and picnic for pork.
Thank you for subscribing!
So I guess you like silver skin
Silver skin is on a tenderloin, not on a ribeye...