How to Cook Prime Rib | Camp Chef
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- čas přidán 26. 11. 2019
- Prime rib. One of the tastiest cuts of meat out there...if you can cook it right. While there are many ways to create a beautiful crust and juicy piece of meat, we've got a few pellet grill tips for you. Follow Chef Jack as he walks us through the picking, trimming, tying, seasoning, smoking, searing, resting, slicing and serving this delicious delicacy we call prime rib.
For more information: www.campchef.com/recipes/reci...
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Woodwind WIFI Grill: www.campchef.com/wifi.html
XL Bamboo Cutting Board: www.campchef.com/bamboo-cutti...
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I bought a Camp Chef smoker a couple of years ago. I love it. I recently upgraded to a model with more bells and whistles and sold my old one to a co-worker, now you have two Camp Chef disciples in the Austin, Tx area 8^)
That is awesome Jack, Thanks!
Enjoy, and HAPPY THANKSGIVING!
Good solid cook there. Prime rib is always a favorite around here.
I really appreciate your recipes. I am just getting into the Camp Chef pellet smoking and I am loving it.
We are so glad to hear!
Great video! It's got me wanting a slice of that beauty.
Great video very simple and to the point.
Your products are awesome really enjoy them
Perfect in every way! Salt and pepper are the perfect quality beef rub. No need to hide that flavor.
I done this on my pellet grill, comes out awesome thanks for sharing.
Hi Randy, I"m doing my first prime rib for Christmas dinner. What type of pellets have you used when cooking your prime rib. I thank you in advance for sharing.
Perfection!! I'm salivating and can hardly wait to get cooking mine
Oh yeah!
i know it's kind of randomly asking but does anyone know of a good site to watch new tv shows online?
Looks FANTASTIC! Can't wait to try a Prime Rib this holiday season!! =D
Is this our invitation?
Have had a camp Chef for a couple years now and am gonna try this for Christmas this year. What didn't dawn on me before was that leaving the ribs on takes away that section from ever getting a good crust, like he was saying. Why didn't I realize this before???
Great Video ! Great Prime Rib !
Great job
Just got my CC Wood Wind #24.
Nice vid.
Looks good! What do you usually do with the tail piece you cut off the roast?
I didn’t realize that you can do a sear on a pellet smoker! I love doing reverse sear on thick steaks but I thought that I’d need to buy the additional sear box to do that.
Or fire up the Weber but that seems redundant for a two minute sear.
Nice work
Thanks!
If you put your butchers twin in a qt container with some washed stones in the bottom as weight then cut a x pattern in the top put the twine in pull the tag end though the top you won't have cross contamination
Great tip thanks
What wood did you use?
How does the screen handle cold conditions? I’m up here in Fairbanks, AK and looking into getting one of these smokers.
I have a Camp Chef also....what model is the one you use in this video? Looks pretty cool.
Woodwind 24 with sidekick
Really delicious. There's a lot, but who eats all😛😜👍👍👍👍👍
I would love to review one of your pellet smokers on my CZcams channel
Why is he using that red temp probe in addition to the temp probes on the grill itself? I have the non-wifi model and just use the probes on the grill to monitor internal temp of the meat.
Always good to double check-
Have a new camp chef 24 Wi-Fi had problems with it turning off in middle of cook . Contacted Camp chef but not a satisfactory reply as of yet. Spent 1400.00for a new product that doesn’t worry
Never, ever cook a prime rib without the bones. Take a knife and follow the bone line and peel it open. Season the heck out of the roast and tie it up.
Your family members and four legged friends will thank you.
Disagree ... go boneless and get that great crust all the way around. The bone doesn't bring anything to the party (other than looks maybe).
Kosher is not just a size
Correct. It's a shape. Kosher salt is flaked instead of ground, giving it greater surface area on the food and engaging it's impact on your tongue.
Overcooked.. looked pretty dry
It was cooked perfect! Unfortunately the video doesn't always portray the colors and moistness
The camera didn't pick up the colors perfectly. In-person it looked perfect.
You overcooked it.
Not the name origin of Prime Rib . And it’s not actually a “Prime Rib” roast. BI Ribeye is the Prime Rib.
Actually he is correct with the origin of the name prime rib. Chefs like Ranhofer in 1894 used the term "Prime Rib" many years before the USDA first adopted a tentative meat grading system in 1916. Its a myth that a prime rib has to do with grading. Ribs 3, 4 and 5 are probably the best section of this roast.
@@kevinklawon900 Hmm. Perhaps I need to rewatch the video.
Overcooked
Bill Morgan VFL it is not over cooked when you base it on the temps jack gives. The reason it is not as red as it should be at that temp is the video is shot outside. Due to the bright sun it tricks the cameras into making it look grey when it is actually red or pink. Just wanted to give a heads up in case you are cooking one so it isn’t under cooked.
@@matthewhock8755 and freshly sliced med. rare beef needs time to oxygenate and redden too. It isnt overcooked.
I prefer steaks over prime rib, but that looks incredible. Can't wait to get the upgraded controller and kick that smoke up high like that.
@@thequantaleaper Is the upgraded controller available as an upgrade to my existing Camp Chef (about 10 months old). ??
@47Banjoman yes, I just purchased and installed the upgraded PID controller on my DLX.
Wow looks overcooked as fuck
AMAZING!!! And then ruined it with horse reddish.
Why would anyone ruin a good piece of meat with a fungus?
Why does Camp Chef keep calling this a "smoker"? I didn't see any smoke ring. After smoking meat for 30 years on a wood burner, I thought I would try Camp Chef's pellet smoker(?) for convenience sake. I've had the grill for a year & a half and it has been a huge disappointment. It is NOT a smoker. False advertising Camp Chef.
Mine smokes without problem