Man I love your channel your very informative. I’ve patterned quite a few of my cooks exactly how you did it and they’ve turned out great. I’ve joined the newsletter on the website. Thank you and keep up the great work
Your videos are hands down the best and most straight forward and consistent I've seen. Cooking an almost 10 pound roast. Should I split into two? If not any guess on how long the smoke time will take?
Thank you so much! 10 pounds is pretty monster for a prime rib. I might cut it in half if it were me and then you can follow pretty close to my 4 lb one in the video. But it will cook in about the same time because it’s more about the shape and thickness than the weight. But many people smoke and sear them that size so up to you
Awesome! Thanks for the reply and for confirming my thought to split into two. Pit Boss is big enough to give them room. Hope the sauce is as good as it looks. Thanks again.
I'd like to think I'm a pretty seasoned pit master, but I came across your channel and love the way you present your info. Also, this video specifically addressed how to get past that dreaded hotspot on the Pitboss, which is the spot right above the fire pot. Love the idea of a baking sheet with wire rack. Good info!
They are hard to beat, that's for sure. Here is the amazon link for the smoke box. amzn.to/45rkW8C. It's frequently out of stock so this is another option if you don't want to wait. amzn.to/3QWX4DT And here is the video where we talk about how to use it and why it works so well. ruclips.net/video/wyf3368h6iE/видео.html
Curious as to why you put the smoker box towards the back? I have the vent holes on the back of mine. I put my smoker tube on the right side opposite of the cpu temp sensor.
Good question….no vent on mine except for the exhaust chimney on right so I want the smoke to travel over the food on its way out the exhaust. Otherwise it would just go straight out the exhaust if I put it on the right side. I put it towards the back because my temperature probe is more towards the front on my model. Thanks for watching!
Thank you. I heard the magic words towards the end of the video; "After searing, take it off between 120 and 125 F". I don't understand all of the tubers cooking till 130F, then resting, then searing - and expecting "medium well". If you like "medium rare", a good cut of beef should at no more than 125F.
This video just gave me better insight on how to proper slow cook. I never knew taking off the meat, or letting it rest, that it would still be cooking. I always too meat off at temp.
Medium Rare is how I like it but cook it anyway you prefer! Add about 5 degrees to each stage for Medium and 10 for Medium Well. You'll want to finish resting for medium well around 145°F. It will change the texture, the same as it would a steak, and keep in mind the center will be less done than the edges so your edges may turn out well done. What you could also try is to just take it up to medium, about 140°F after resting, then if it's STILL too rare for you or anyone else's liking put those slices in the oven at 325° until they reach 145°F· or look the doneness you like. You can put a little butter on the slices to melt over and keep them moist while in the oven!
Not dumb at all! From what I know, the prime rib roast portion comes from the best area of the overall rib roast section. I’ve read it has to do with it being a “primal” cut of beef, not necessarily that it’s going to be prime grade. You can get any grade of prime rib so don’t expect it to be prime grade unless it also specifically says so. But if there are any butchers on here they can elaborate on the different cuts or correct me if I said something wrong, feel free!
I have a new Pit Boss 1150 Version 3. I like my meat medium well. I don't want to take a chance of having any microbes not dead in the meat. This is just my .02 worth.
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I really like your videos. I'm cooking this for the family today. Hello and Merry Christmas from Nebraska.
Thank you! Merry Christmas! 🎄🎁
Man I love your channel your very informative. I’ve patterned quite a few of my cooks exactly how you did it and they’ve turned out great. I’ve joined the newsletter on the website. Thank you and keep up the great work
I appreciate that! Thank you!
Your videos are hands down the best and most straight forward and consistent I've seen. Cooking an almost 10 pound roast. Should I split into two? If not any guess on how long the smoke time will take?
Thank you so much! 10 pounds is pretty monster for a prime rib. I might cut it in half if it were me and then you can follow pretty close to my 4 lb one in the video. But it will cook in about the same time because it’s more about the shape and thickness than the weight. But many people smoke and sear them that size so up to you
Awesome! Thanks for the reply and for confirming my thought to split into two. Pit Boss is big enough to give them room. Hope the sauce is as good as it looks. Thanks again.
Awesome video, thanks for sharing. First time I have seen it being deboned. I followed your instructions and it worked out perfectly....
Great to hear! Thanks for watching.
Just completed a smoke of a Prime Rib based on your method...turned out great. Thanks!
Thanks for watching!! I’m glad it turned out well for you!
I'd like to think I'm a pretty seasoned pit master, but I came across your channel and love the way you present your info. Also, this video specifically addressed how to get past that dreaded hotspot on the Pitboss, which is the spot right above the fire pot. Love the idea of a baking sheet with wire rack. Good info!
Great video with awesome detail. Well done!!
Thank you very much!
Great job on the video. I've done many prime ribs, but never on the smoker. I always use the oven. The reverse sear method is the way to go.
Thank you! Yeah it’s hard to beat the crust you get from that hot cast iron.
Looks fantastic
Is that app for the thermometer? I'm digging it as it provides some nice information.
Yes, it’s the app that goes with the MEATER thermometer. It’s really nice.
Absolutely love Meat Church products... and I've got a couple of pitboss grills. But where can I get that smoke box?
They are hard to beat, that's for sure. Here is the amazon link for the smoke box. amzn.to/45rkW8C. It's frequently out of stock so this is another option if you don't want to wait. amzn.to/3QWX4DT And here is the video where we talk about how to use it and why it works so well. ruclips.net/video/wyf3368h6iE/видео.html
What is the brand and flavor of your seasoning
Curious as to why you put the smoker box towards the back? I have the vent holes on the back of mine. I put my smoker tube on the right side opposite of the cpu temp sensor.
Good question….no vent on mine except for the exhaust chimney on right so I want the smoke to travel over the food on its way out the exhaust. Otherwise it would just go straight out the exhaust if I put it on the right side. I put it towards the back because my temperature probe is more towards the front on my model. Thanks for watching!
Thank you. I heard the magic words towards the end of the video; "After searing, take it off between 120 and 125 F". I don't understand all of the tubers cooking till 130F, then resting, then searing - and expecting "medium well". If you like "medium rare", a good cut of beef should at no more than 125F.
Thanks for watching!
Would it be beneficial to fill the baking sheet with water during the cook? I saw you do something similar on the chuck roast.
I don’t think it’s all that necessary but I don’t think it’ll hurt it either during the smoking stage. Try it out!
How long did this entire process take for your 4-5lb prime rib - from seasoning to cutting board?
This video just gave me better insight on how to proper slow cook. I never knew taking off the meat, or letting it rest, that it would still be cooking. I always too meat off at temp.
Looks delicious
Getting ready to pull my prime rib off.
Nice!!
Is there anyone who cooked it to medium well? Does it change the texture? I’ve got a 9lb bone in dry brining with Montreal now.
Medium Rare is how I like it but cook it anyway you prefer! Add about 5 degrees to each stage for Medium and 10 for Medium Well. You'll want to finish resting for medium well around 145°F. It will change the texture, the same as it would a steak, and keep in mind the center will be less done than the edges so your edges may turn out well done. What you could also try is to just take it up to medium, about 140°F after resting, then if it's STILL too rare for you or anyone else's liking put those slices in the oven at 325° until they reach 145°F· or look the doneness you like. You can put a little butter on the slices to melt over and keep them moist while in the oven!
Sorry for the ignorant question. Is there a difference between a rib roast and prime rib roast?
Not dumb at all! From what I know, the prime rib roast portion comes from the best area of the overall rib roast section. I’ve read it has to do with it being a “primal” cut of beef, not necessarily that it’s going to be prime grade. You can get any grade of prime rib so don’t expect it to be prime grade unless it also specifically says so. But if there are any butchers on here they can elaborate on the different cuts or correct me if I said something wrong, feel free!
I have a new Pit Boss 1150 Version 3. I like my meat medium well. I don't want to take a chance of having any microbes not dead in the meat.
This is just my .02 worth.