Hickory Smoked Prime Rib
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- Опубликовано: 6 дек 2018
- Herb Crusted, Prime Rib Smoked with Hickory Wood
#SmokedPrimeRib #PrimeRib #HowToBBQRight
Hickory Smoked, Herb Crusted Prime Rib
I start with an 18lb boneless whole ribeye from Sams Club. Remove it from the cryovac packaging and use paper towel to soak up any moisture.
Place it on a cutting board and remove the sinew and excess fat. Tie the ribeye with Butcher Twine down the length of the entire roast spacing the twine 1 1/2” apart. This will help it cook more evenly and maintain shape.
Coat the outside of the ribeye with with a light layer of extra virgin olive oil and season with a heavy dose of Killer Hogs AP Rub (or salt, pepper, garlic). bit.ly/2OgXYsp
Next layer on a light dusting of a BBQ Rub (I used my Killer Hogs Hot Rub -bit.ly/2E7Vtar ).
For the herb crust finely chop fresh rosemary, sage, and thyme. Place the herbs in a small bowl and add 6 cloves of fresh garlic minced and 1/2 cup of Killer Hogs Steak Rub - bit.ly/2BXvXDq . Give this mixture a quick stir to combine and apply it to the outside of the Rib eye roast.
For this cook I fired up my Gateway Drum but you can easily use any grill or smoker. Just set it up for indirect cooking at 275 degrees. I ran a bed of lump coals with a couple chunks of hickory for smoke flavor.
As soon as the pit reaches temp, place the ribeye on the center of the cooking grate and let the smoke roll. At this point all you have to do is let it cook until it hits desired doneness. For me it’s 120-124 degrees internal. I use a wired meat probe stuck into the middle of the Prime Rib to watch the internal temperature with a close eye. The biggest mistake you can make is over cooking a gorgeous cut of beef like this.
When the alarm goes off, transfer the Prime Rib to a large platter and tent it with foil. Wait at least 20 minutes before carving. (This step is crucial too!)
When ready to serve use a large slicer knife to cut the Prime Rib into desired slices. I like to serve it with a creamy horseradish sauce and the left over juices from the platter. Prime Rib is one meat center piece that should be on every Holiday Table!
Ingredients:
- 18lb Whole Ribeye Roast
- 2 Tablespoons Olive Oil
- 1/4 cup Killer Hogs AP Rub
- 1 Tablespoons Killer Hogs Hot Rub
- 1/2 Cup Killer Hogs Steak Rub
- 6 cloves Garlic minced
- 1 Tablespoon Rosemary chopped fine
- 1 Tablespoon Sage chopped fine
- 1 Tablespoon Thyme chopped fine
Directions:
1. Prepare smoker or grill for indirect cooking at 275 degrees, add 2 chunks of hickory wood for smoke flavor.
2. Trim excess fat and sinew from ribeye roast and tie with butcher string to hold shape during cooking.
3. Drizzle the outside with olive oil, season with AP Rub and Hot Rub.
In a small bowl combine fresh herbs with Steak Rub; apply in a heavy layer to outside of ribeye.
4. Place the whole ribeye on the smoker and cook until internal temperature reaches 120-125 or your desired doneness about 2.5 hrs.
5. Rest the Prime Rib for a minimum of 20 minutes before carving. Serve with creamy horseradish or au jus.
Connect With Malcom Reed:
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Развлечения
Malcolm Reed...you're the BEST at what you do.
Whoever Thumbs down this video must be vegan. We don't care for vegans anyway. lol
Just looked through some of your videos boss, god damn some of that food looks good. Might have to try out some of your recipes
is i possible that your beard is getting bigger every episode
He is indeed. I'd love to visit his "restaurant" but I'd need him to cook everything to at LEAST medium 🐱😁
I agree 100 percent. I like his passion.
Find someone that feels about you how Malcolm feels about that prime rib.
I'll try God dammit but these hookers are getting expensive
That's beautiful
I don't think I would want to have someone coked alive
iiOh_Deer bruh
@@stevenquach8520 you say that now but wait till you get a little bit of that hickory smoke rolling
The moment when Malcolm tastes his cooking at the end of these videos brings me more joy than you can even imagine.
What a legend.
Malcom
Malcolm, I love how positive you are saying use whatever seasoning you like. It would be easy for you to push only your products but you’re so cool about seasoning! You produce the best videos - keep up the great work!
jhagestad someone seems very affectionate to seasoning. You’ve not been doing any inappropriate things to it have you?
Josh Spencer don’t ask, don’t tell!
jhagestad on a serious note have you actually done stuff to it?
Josh Spencer not sure what you mean?
@@joshspencer1523 I have, it was amazing
Forget the presents, THIS is all I want for Christmas!
I~ just~ want~ you~ for~ my~ own~
More~ then~ you~ could~ ever~ know~
Make~ my~ wish~ come~ truuuue~
All~ i~ want~ for~ Christmas~ is~ *hickory somked prime rib*
Agreed but at some point you'd have to let Malcolm visit his family friends. Plus the rest of us need him to keep making these great videos
swetypalms You want a big bearded man for christmas?
Man this year flew by. Already Christmas again lol
I too would like a $150.00 prime rib cooked perfectly for Christmas.
Shout out to whoever does your editing. Always moving and no down time. Editing as good as smoking. Amen.
I love how passionate you talk about every step, one can really feel how you love doing what you’re doing. Keep it up ❤️
The fact that you put the complete description on the video of ingredients, prep, cook times, tips...and the video presentation is flawless. My God, man....well done!
Malcom I gotta tell you, I followed your instructions and it's the best prime rib I've ever had. You're the man
I love how humble Malcolm is and how he doesn’t pressure you into buying his products. He obviously uses his brand of seasoning and the grills he has available to him but he doesn’t tell you that that’s the way it has to be to cook good food. Also you can tell he genuinely loves what he does and enjoys every minute of the cook and that’s what keeps me coming back to watch every video he posts
I buy all of his seasonings, I have tried others but his honestly are the absolute BEST!!And, not that expensive
Tip of the day. Don’t watch this man while hungry it’s bad news lol.
Lol yeah, Malcolm has convinced me to start bbqing at 10 at night a lot. Many times his videos have kept me up until 4am at the smoker.
I had to go eat some wings I smoked for the super bowl
No joke
too late
Thats tough when your always hungry lol...i watch these videos right after a full meal 😅 instantly thinking about the next one...
Just made this for my girls tonight. A home run Valentines present. My first Prime Rib on the Weber Kettle with some Hickory. Thanks Malcolm. You are the man.
Did this last year for Christmas dinner. It was awesome. So awesome that I'm doing it again this year by popular demand. No complaints from me either. Phenomenal BBQ tips Malcom!! Keep it up!!
Have a happy and Merry Christmas Malcom! You did a great job for us this year and we appreciate it. I know I do. You have showed me how to have some great cooks myself. Thanks again. I am looking forward to next year.
You’ve helped me through my darkest despairs. With your amazing mouthwatering recipes. I couldn’t ask for a more amazing person... I love you Malcom reed
Honestly dude. I love this channel. I love how informative the guy is. I love that he loves the food. I love the accent. Malcolm is the man.
Sir, I followed your directions for my first smoked Prime rib attempt and it was a huge success!! I had a 12 lb. Bone in rib roast and the only variance I made was I brought the internal temp up to 140 so my wife would be happy. Thank you for Sharing you knowledge and experience!!
Always great content Malcom! I got into BBQ about 10 years ago and a couple years ago told my Dad that I would bring prime rib to Christmas. He responded that he doesn't really like prime rib. He ended up serving a cheap water logged rubber ham instead. To this day, he's never had my BBQ. I grew up thinking steak was overrated as I only had it cooked to death under a broiler.
Malcolm Reed is my spirit animal. I LOVE all this videos AND his seasonings.
Everything and everyone around you grows quiet when the prime rib is being sliced. Great footage, great cook.
“ a pause for the cause” 😂😂 I love this guy! hahaha
lol “take a pause for the cause!” I’ll be using that line!
Binge watching your videos on my day off, and not regretting a minute. This one was so good I think I became emotional! Great job!!
That was some serious taste testing... You were ready for that prime rib! So are we!
7:33 u know it's damn good when Malcom taps his fist down after taking a bite. I know what I wanna make this weekend!
Oh it’s good I recently tried this but I made a Texas bbq brisket type bark n damn
Brother don't let anybody tell you different!! You Sir know what your doing!
Really enjoy your videos. They are detailed and straight forward. Best part is, you don't come off as if you know more than everyone else. That's refreshing for RUclips videos now days.
Malcolm is ready to testify 7:36
TESTIFY!!!
AMEN!
The spirit has been lifted, hallelujah!
😂😂
Malcom
Wow that smoke ring is nuts!! Great smoke Malcolm as always.
Just wanted to say thank you! I just recieved a hand me down bullet style smoker about a month and a half ago and have used a lot of your techniques to smoke a few things such as ribs, duck and even the turkey I did for Thanksgiving, it was a big hit! So thank you again brother I've learned a lot and continue to watch your episodes! Keep up the great work!
Just smoked my first prime rib on a Weber kettle following your tutorial. Your the man dude! Keep up the good work. I watch all your vids. Thank you !
Dudeeee that thing looks beastly
I am getting ready to do a Prime Rib for Christmas.. Great Cook Malcolm!
Salt and oil does not work as salt is water soluble. I would recommend Meathead's site Amazing Ribs to learn more about the science behind BBQ. Malcolm and Meathead are the best and you can learn so much from these two BBQ Masters. I know that the USA is ranked 17th in the world in education (you can Google that) and a third of Americans have limited understand of science but if you want great BBQ and understand how to make great BBQ follow these two BBQ Masters. Science is behind great food.
@Kertigen1 both...
@@jamestimlin856 i do not know what you are talking about.. I am a member of Amazing Ribs and dont know where you get salt and oil from my comment...
@@jamestimlin856 Why do you keep posting the same thing? It has no relevance to to any of the posters or even the video. Malcolm obviously knows what he is doing.
I dry aged a 5 pound prime rib roast for 31 days and made it for Christmas to test. It was freaking amazing
Third time making this recipe today since we are shut in with no where to go. Still my go to recipe for Prime Rib. Turns out delicious everytime and is a favorite of my wife. Thanks for all the great recipes!
Malcolm, your videos are awesome! Appreciate how detailed you are on explaining every step of the cooking process!
No one comes close !!! Mr Reed ... the Master !!!
Look up guga
Way way way way better guga is number one
@@Desert_stormh guga is only better at steaks
@@nicolas753 👊🤙🤙
LOL AT "Y'ALL PARDON ME" AT 08:15.
THIS GUY IS THE BOSS.
“pause for the cause’. Love it! Going to try it!
Can't wait to make this one Christmas day! Your recipes have not failed me yet.
“This piece has got me wrote all over it.” 🤤 My man sounds just like me eating prime rib.
Malcom just the way you talk about your food makes me hungry af, happy holidays from Alberta Canada
Merry Christmas from Calgary!
WOW!!! I followed your recipe last night for New Year’s. What a delicious prime rib. Thank you Malcolm Reed!!!
I’ve been watching you for years my friend. Graduated to cheap gas grills to 600 gallon , 35 gal, and 65 gall9n Pitts. My first was your ribs I cook almost every weekend and I’m always challenged and never bored. My whole family gathers on church every Sunday to fellowship and enjoy good food. Thank the Lord for you sir!!!
Love these videos. I eat vicariously through you. Funny fact, he always looks distantly to his right at the second before he takes the bite LMAO
Your Rub is the Best Brother !!!
I agree I have the BBQ rub, the Hot run the AP( Salt, Pepper, garlic), the BBQ sauce and the Vinegar sauce all great stuff and ready for all your needs. I use the AP almost every day.
One of my favorite Grill Masters to watch. Nicely done!
Sweet, sweet Jesus! Thank you for blessing us with Malcolm! I’ve learned so much from him!
Doing my proper homework before Q'in a big prim rib next week for Christmas.
"You know its gonna be good" -Malcom
SHANE u2? I love this guy
Who can possibly thumb down this?? Perfectly executed.
This is already my favorite channel and I'm only 10 seconds in. This man is a hero
I am a chef for twenty years, but this guy can cook. Definitely mouth watering.
I keep watching this channel when I’m hungry and it’s becoming a real stressor in my life.
Bro my gf just brought me red dead 2 and I’ve stopped playing to watch your rip vids 😍 there my favourite, I wish I was this dudes kid
Gaming_monkey just admit that you don’t have a girlfriend
This man is a Prophet.
Blak Dice dice. Mate. No one as ever said a comment so right at the right time x
I’m so glad you’re not one of those folks that says, “Oh all a roast like this needs is a little salt and pepper”. God Bless you for posting this. I know they are a lot of folks that don’t eat as well as your yard dogs!
I trust you. Your promise was fulfilled in the same breath. I can’t imagine how good it all tastes when YOU make it dude. 🤘🏽
"We're just going to have to take a pause for the cause, because I'm having it" haha best thing ever my new saying lol
Plz upload more videos
This is my new favorite channel. You break everything down so even I can understand it..
Malcolm you do the very best demos. You are always inspiring.
One thing you might want to try: let it rest even longer, like 60-90 minutes, so inside is closer to lukewarm when you cut into it. All that steam coming out will likely stay in the meat and keep it juicier longer.
Then you serve it with a piping hot gravy. You can make this if you smoke the roast on a pan in the smoker. After the roast comes out, you'll have drippings in the pan, deglaze with a good beer, reduce, add some cream or beef stock, maybe add pepper or spices to your liking, reduce again. Serve hot.
Prime rib only needs gravy if you ruined it by overcooking it.
I bet his neighbors starve to death smelling all the great things he smokes.
Looks great , bit overcooked
Malcolm, I followed your instructions and made my first prime rib today. It was cooked perfect and everyone was crazy about it. Thank you buddy, it was a home run! Merry Christmas!
I love the attitude of this guy, I love the vibe he have
Dear prime rib
Please get in my belly.
Thank you Jesse
Ps. Swim in the horseradish sauce first.
Who thumbs down these videos? Vegetarians? Vegans? Fools? Come on, man...
😆😆😆😆😆😆😆
All of the the above, but I also like to think that some of them are from a foreign country where a thumbs down is a positive thing.
Probably a few "I'll take my stake well done with ketchup" guys in there too.
Probably meat eaters who like their meat cooked & don't like eating blood ! What are y'all vampires ?!
@@yahdig.solid_leonhard3814 blood? Stay in school fam.
You're my Go-To-Guy! Love your stuff. God Bless You Sir!
This is quickly turning into my favorite bbq channel!!!
I'm hungry now lol
Malcom my Son that was the very best Prim rib eye I have ever ate so juicy flavor was fantastic
I just couldn't believe how tender the meat is practically melted in my mouth hardly had to
Chew at all wow just can't get any better words just can't describe it so good !!!!
Donna Reed thought it was strange calling him son till I saw your last name! That’s awesome. You raised a phenomenal son and pit master.
USMC from MT Thank you so much MT Malcom has been such a blessing from God
I feel truly blessed to have the family That I've been given!!!🙏🏻
I'm so jealous of you !!
WOW !!!!!! I will be trying this one this weekend on my NEW Camp Chef Woodwind 24..............Thanks for ALL the AWESOME recipes
I cant even begin to express how much I enjoy your channel.👍
I had an ad that said
“What would you consider watching”
I didn’t know anyone of them so instead of picking none of the above I picked all of them
The one chef Gordon Ramsay was too afraid to diss!
" We gonna have to take a pause for the cause" love it Malcolm!
The dipping mix is fantastic. After a good stir, I added another teaspoon of prepared horseradish and a teaspoon of your KH Steak Rub for texture. Incredible stuff. Works great for a pretzel dip as well. Thank you for all the info you share with us. Cheers and Merry Christmas.
7:36 i caught the holy ghost and fell out
I fcking love this guy.. already prepping for my Christmas Day smoke
how was it
I know what I am making for Fathers day! Malcom you have the best videos and i am craving your food EVERY time i watch one.
Mr. Reed, thank you for your service to the culinary world!
Laura: "I'm looking for a prime rib. A hickory smoked prime rib."
great recipe love all your videos I was wondering when u were going to post again I was worried about you haha
i thought he had a heart attack
Jake Kake ...hilarious
HomeHeadChef mouth watering indeed. This comes in handy as well for special occasions such as this. ruclips.net/video/tNRzoenTZ4k/видео.html
Malcom, you're doing a fantastic job with your channel. Your videos are fantastic! Keep up the amazing work man and don't stop!
Watched one vid and now am just hooked. Love this guy!
“Olive ole”
"Seen-yew"
@ll Savage Butcher ll Did you know Thyme and Rosemary are 'erbs'?
See Nu
Aluminum Fole
NDK Production bowlin some water
Gotta try cooking to 120 int. resting, cutting, and then searing. It's fantastic. A little non-traditional, but amazing nonetheless!
Matt M so you slice it and sear?
Yep I do the same, cant beat the extra crust and flavor after searing the slice at high heat for just 20 or 30 sec or so
@@9929kingfish yeah!! It just adds a crust so that it's more like a traditional steak. It's definitely worth trying!
Matt M 👍. Will try.
Listen, I know you suggest your own seasoning.. Bit I followed this recipe exactly.. I will never change this recipe at all. I’ve never had prime rib remotely close to as good as this. Absolutely unbelievable man. Thank you for being so inspirational!
I was sure the last shot would have been an empty cutting board, and you with a huge smile on your face. Can't wait to try this. Thanks Malcom.
“I can’t take it no more” t shirts please!!
Daddy?! I'VE FINALLY FOUND YOU!
Just beautiful!!! Can’t wait to try this recipe👏👏👏👏👏👏👏👏👏🥰🥰🍻🍻🍻🍻🍻🍻🍻🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸👍👍👍👍👍🍺🍺🍺🍺
I have made prime rib roast following your video twice now, and it comes out perfect! Thank you for sharing!
You will never see me order prime rib at a restaurant but I tell you one thing if it's smoked is some of the best steak you've ever eat in your life.
Thinking about doing one for Christmas. Last year was my first brisket so I want to do another first.
@@hinds90 just don't overcook it and you can get away with just using Montreal steak seasoning that's what most people use to smoke prime ribs with.
David Drake I don’t know anyone that uses Montreal steak seasoning
@@MichaelRei99 its the number one selling steak seasoning in the world for a reason. And if you don't use it then you've been hiding under a rock your whole entire life.
@@MichaelRei99 stuff tastes like shit, way to strong and ruins the meat flavor in my opinion
This is a vegans worst nightmare
actually dipshit, most people don't give a fuck who eats what. How do people like you even exist?
@@oakeysmokey Who shit in your cereal? Lol He was just making a joke.
Fuck Vegans, unhealthy pretentious assholes.
@Club Soda point exactly, fuck you too.
@@oakeysmokey Tell that to PETA
Man you belong on the food network you’re so easy to watch and you cover anything and everything you need to know in your videos.
I'm from the UK and just found this channel. I live BBQing, but you have taken me to another level with your skills. Man you got my sub straight away!!! Keep these videos coming.
Should of pulled it off at 115 degrees
Exactly, this one was overcooked. He talked about cooking it rare, but he pulled it at 124F and let it rest for 25 minutes..... I guarantee you it ran up to over 140 during the rest, you can tell by the color. I've cooked a bunch of them, I pull them at 112 and they STILL run up to over 130 while resting..... which is still a little too high (medium rare). In my experience, if you cover it with foil and rest for 25-30 minutes, which you should, you can count on running up 20 degrees, minimum.
@@RWayne-nu2fi you are spot on. Overcooked you can tell by the color
Shut up. Make you're own video and call it "No Views".
@@davidtx8777 know your just trolling me but.. he over cooked it. guarantee the end cuts were well done it was medium in the middle. ive cooked prime ribs hundreds of times, meat keeps cooking after you pull it off.
I'm sure it's more red than appears on video. You'd be amazed at the difference of reds in real life than on video
Man o man a shevitz. That is art not cooking.
I really enjoy your videos. They are very helpful for someone like me who loves cooking and is trying to learn new tips for smoking. Please keep doing what you're doing!!
Love the passion and positive vibes 🤙🏽keep doing what you love