Weber Smokey Mountain Prime Rib Direct Heat | How to Smoke/Grill Prime Rib
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- čas přidán 5. 09. 2024
- Prime rib is one of the best cuts of meats in my opinion. Smoked prime rib is amazing! I decided to add to my "Direct Heat" series by cooking a prime rib direct heat style on the Weber Smokey Mountain.
The WSM is extremely versatile and I keep learning more and more ways to use it. This direct heat method has really upped my game. Quicker cooking times with a really unique flavor somewhere in between smoking and grilling.
This standing rib rack was seasoned with kosher salt, coarse black pepper and Meat Dave's All Purpose Seasoning. This combination is great on all things beef!
Cooked over Jealous Devil lump charcoal for maximum flavor!
Meat Dave All Purpose Seasoning
www.davewillia...
Pork Mafia Pepper
porkmafia.us/p...
Diamond Crystal Kosher Salt
www.diamondcry...
Jealous Devil Lump Charcoal
www.jealousdev...
Weber Smokey Mountain 22"
www.weber.com/...
#bbq #primerib #holiday #christmas #beef #webersmokeymountain #delicious #recipe @meatdavew @JealousDevil
I could almost smell it! I will be trying this this weekend, thanks for sharing!
Prime rib on the grill is amazing!! One of my all time favorites! Let me know how it comes out!
Nice! Thanks for the tips. I’ve been focusing on brisket cooks and my wife ask for a Prime Rib so I thought I better get a refresh on my prime rib skills..
Enjoy my friend! Prime rib is amazing! Please let me know how it comes out! Cheers!
Once you cook a big roast like this Prime Rib or a while chicken on a spit/rotisserie...you will never go with any other method again. The spit bastes the roast in its own juices a few time before it drops down into the bed of coals and the best temp to do them on a spit is low...time is usually 2 to 3 hours for a 120 temp, but when they are done they are super tender. We usally prep a prime rib to insert a few whole cloves of garlic into a slit from a small knife...the aroma over the cooking time is amazing. Some folks like a side dipping bowl of prepared horseraddish and sour cream...its lovely.
I 100% agree with everything you said! My mouth is watering thinning about this meal and that sauce. I need to make one soon! Thanks for stopping by!
@@RaceviceSmokehouse When I do whole chickens on the spit, I'll get some navel oranges and quarter them, stuff the carcass, tie it then skewer the two birds on the spit rod, tie them and season them for a nice low slow cook, about 2 to 2.5 hours. The orange juice does amazing subtle flavor changes.
@@Garth2011 that sounds great too! May need to make a video doing that!!
That looks incredible! I have a confession to make that I have never done a roast. They happen to have super sale right up the road right now on prime rib. A little jammed up this weekend but that's why I have a chest freezer. Thanks for another great video Merry Christmas and cheers. God bless us all everyone!
You really need to try one! Delicious. Thanks again for the feedback my friend! Merry Christmas to you and the family!
Great cook.Remove the pan and cooked direct over the coals that is how to cook prime rib, yes!!!!
Cheers! Thank you my friend!
@@RaceviceSmokehouse have a Merry Christmas and a Happy New Year
@@michaelmattichiii1595 Merry Christmas and Happy New Year to you and your family!
When you get a chance check out the Grilla Grills Mammoth
I’ve never messed with a pellet grill yet.
Looks fantastic!
It really was! Nothing beats a good prime rib!
Nice job, love my WSM but in the winter up my way with the north wind hitting my smokers and near zero temps it creates havoc with the temp control so I bought a Humphreys Battle Box to get me through the winter
OH WOW!! Those are nice!! Have you been using it much?
Where are you located?
@RaceviceSmokehouse twice a week with a thermoworks signal and a billows fan. Holds temps beautifully plus/ minus 2 degrees of set temp. I'm in northeast CT. The unit is very fuel efficient. I can get 20-24 hours with 12lbs of b&b briquettes at 225 degrees. Doing a prime rib on Sunday
That’s amazing
I’m doing a prime rib today with the fire dial. It’s 6 1/2 pounds. Do you recommend the same temps and whatnot as this method? Also do know on average how long it’d take for one that size? Love your stuff man!
With the firedial you’ll probably get close to the same temps as without. So it will probably run near 300F. For a similar size I’d make sure to have about 3-4 hours total of time including rest time.
Cheers! Let me know how it comes out!
@@RaceviceSmokehouse perfect thanks! Got dinner at 6 so will get it on the smoke at 2 👍
Enjoy!!
Why do you put in a cooler?
To let it rest for a little bit. The rest allows for the meat to settle some and absorb some of the moisture back in. As the meat cooks it tends to shrink which cause it to squeeze the moisture out. As it rests it relaxes and lets some back in. It’s a very popular method when doing briskets and pork butts as well. Usually the longer the rest the better results on those cuts. But on a prime rib you don’t need that long. Hope this helps.