Standing Rib Roast | Bone In Prime Rib Roast Smoked on UDS Smoker
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- čas přidán 19. 05. 2024
- Smoked Prime Rib Roast | Bone In Standing Rib Roast
For more barbecue and grilling recipes visit: howtobbqright.com/
If you’re looking for something special to serve at your next holiday gathering, this recipe is for you. It’s my version of a Standing Rib Roast, and you know I’m firing up the smoker to prepare it!
Standing Rib Roast is simply a section of a whole bone-in ribeye; you can typically find them at any grocery store or butcher shop, just ask the person behind the counter. For this recipe I bought a 4 bone rib roast and I had the butcher to “French” the bones. All that means is the ends of the bones are exposed a couple inches to make it look fancy.
There’s not a lot of prep for this recipe; once you get the rib roast home, trim any excess fat off the top (usually there’s a little fat cap to remove) and truss the roast with butcher twine between each bone to help hold it in shape during cooking.
Go ahead and fire up your smoker (I’m using my Gateway Drum for this cook but any smoker will do the job). Set it up for indirect cooking running at 275⁰. When the temperature stabilizes add a couple chunks of pecan wood to the coals for smoke.
For the seasoning I like to create a nice bark on the outside of the meat using a good dose of salt, pepper and herbs. I use a combo (2 Tablespoons each) of my AP Rub and Steak Rub to create a coarseness to the bark. For the herbs I finely chop Rosemary, Thyme, and Sage about 1 heaping Tablespoon of each along with 6 cloves of garlic.
Combine all of these ingredients in a small bowl. Drizzle the outside of the rib roast with olive oil and sprinkle the seasoning mixture all over the outer surface. You can season the roast a couple hours ahead of time if you like.
Once the smoker is up to temperature, place the rib roast on the pit and insert a probe thermometer into the center for monitoring internal temperature. Set the alarm for 125⁰ and let the roast smoke.
When the alarm goes off, verify the internal temperature with a hand held thermometer and remove the Rib Roast from the pit. Loosely cover it with aluminum foil and just let it hang out for 20 minutes before carving.
To serve, use a carving knife and make a cut along the top of the rib bones to remove them. Lay the roast cut side down on the cutting board and slice into desired thickness. You can serve it with Au Jus or a spicy Horseradish Sauce just don’t overcook this piece of meat; it’s best rare to medium rare and will melt in your mouth!
¼ cup Olive Oil
2 Tablespoons Killer Hogs AP Rub
2 Tablespoons Killer Hogs Steak Rub
1 Tablespoon Rosemary finely chopped
1 Tablespoon Sage finely chopped
1 Tablespoon Thyme finely chopped
6 cloves Garlic minced
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: h2qshop.com/
Smoked Standing Rib Roast - Zábava
Back here for the 5th year on a row for my Christmas Dinner
Its on the smoker rn
Same but 3 years for me. I do this once for the New Year and once during the summer every year. I follow this video every time and it's perfect every time.
My Wife: What do you want for dinner?
Me after watching this: In my truck on the way to the store to buy a 4 bone rib roast for 2 people
Malcolm, I made this for my wife and I's family- incredible, everyone loved it. The herb crust was fabulous, beautifully rare/medium rare. Some attendees like their meat well-done, I asked them to leave lol 😆
I would tell them the same. Lol 🤣
Gladly.
That is funny.
Was it politely yet firmly?
“I asked them to leave”…had me rolling on the floor!
I followed this video for Christmas and multiple members of my family said it was the best they ever had! Thanks Malcom! You're seriously the best!
Malcom I have to tell you that you've been a big inspiration to me and some of my family for bbq. We've learned so much from you on how to make these EXCELLENT meals, and we appreciate you sharing it with us! Big thumbs up! Happy New Year!
Thank you for your time and contributions! You've brought a lot of smiles to the people we feed using your techniques. Keep up the great work.
I love the passion you have for Q-in, great vids!
Thank you Malcom, I did this yesterday for Christmas and it was amazing. Everyone loved it. Thanks for all of your great recipes. I’ve never done one that didn’t wow us.
Malcolm, a true thank you for this. I followed your recipe today and the prime rib was amazing. You make it easy for novices like myself to make a great meal for my family. I appreciate everything you do so that we can feel like pro's. Keep 'em coming.
You did that piece justice man, you cook with respect and knowledge.
Just made this last night with my char-griller smoker. My friends and my wife all said it was the best prime rib they have ever had! Thank you!! I will definitely be making this again
Perfect timing! I am doing one for Christmas! Thanks Malcolm!
I did one on my BGE last weekend. With all the restaurants closed, meat prices have come down. I purchased the roast 3 bone for $30 at Publix. Came out wonderful. I have paid as much as $200 for a full 7 bone.
Malcom, I’ve tried 3 of your recipes, the competition ribs, smoked turkey, and now this rib roast. All have turned out amazing. I really appreciate all the time and effort you put in on these videos, and that you share secrets to achieving competition level bbq. I will be making this rib roast for Christmas, and I know it’s going to be fantastic. Merry Christmas to you and your family!
I love it, every time you try what you have cooked you're like "oh man that's what I'm talking about" I love it! That looks incredible!
Malcolm's the man! I cooked his brined, smoked turkey for Thanksgiving (best ever my guests said), his smoked crown of pork for some out of town guests earlier this month, and now I'm going for the standing rib roast for Christmas. Thanks for all the recipes and tips! Merry Christmas.
Malcom, another winner and a big favorite with me. Thanks for this one. A real masterpiece.
Did this with a smaller two bone and OMEEGEEE! Perfection!! Malcolm I believe I'm you're biggest fan! My husband is loving all the recipes and that I'm following your channel and keeping him fat and sassy! lol TY for sharing! Love love love how you recap the steps, helps me so much!
I’ve been watching a ton of your videos. I’m definitely a BBQ amateur and I’ve been learning a lot. Thank you for doing what you’re doing!
Welcome back Malcolm, great video dude always looking forward to the pit master's next recipe.
It’s been a couple of years since I’ve seen one of your videos. Happy to see how much the channel has grown!
Incredible! Made it last night for Xmas dinner and it was a big hit with everyone! Thank you Malcom, you have elevated my game for years. The best!
Malcolm - You are the professor! I've learned so much from you over the years! Thanks and keep the videos coming. Regards.
Thank you. I prepared exactly the same this evening. 'Twas the easiest and less stressful standing rib roast I have done. Pulled at 120° and let rest. Perfect!
Who couldn't like this video? This fellow knows his food.
Just used your techniques to cook once of these on the Weber kettle in Ireland. I used a bbq rub that I got in Texas at the start of the year. Turned out Well but think I panicked in the middle and opened the vent too much. Made the middle a bit dry but flavour was really good, good smoke ring using soaked hickory chips. First time was a great success. Thanks for the videos
It turned out PERFECT! Thanks Malcolm, love your channel!
One of my favorite pit masters
It’s 5 AM & I’m watching your videos when I should be asleep 💁🏽♀️🤷🏽♀️
4 Years ago and still a good Recipe and video
I like how toward the end he can barely contain himself from continuing to eat off of that roast, that's how you know it's good.
Love these simple cooks. Great video
Doing my first prime rib this year. So many different ways to smoke them. I’m gonna follow this method. The Mrs keeps saying “don’t you ruin my rib” normally she does it in the oven. But I want to try it this way. Wish me luck
You should do great and with a price of meat this big, there’s a lot of forgiveness in this. Just get the timing and temp right, and you really can’t go wrong! Ps... I use aujuice with a little olive oil as my binder, then rub on my ingredients. Good luck!
@@salemcanadian hope so our Christmas schedule came out and we both working so I’m smoking it right now. Ill keep you posted
Well it’s over. The prime rib wasn’t bad. I did have an issue with my new chogod temperature probes. The temps from both probes were the same at the start but 2 hours into the cook one probe read 108 the other read 144. My girl wanted to pull it and tent it. But I told her there is no way it’s done in only two hours. But we pulled it and cut into it and after 20 minutes we of screwing around with it we put it back on the smoker for another hour and 15 minutes. I pulled the high temp probe out then finally pulled it off when the one probe read 124, then tented it for 15-20 and the temp went up to 145. Which was ok but I prefer my prime rib to be just under medium rare and this one was definitely over that point.
You know Malcolm always does it right!! How did it turn out??
@@krisblodgett9623 well my girlfriend said it was perfectly cooked however I over shot my target temperature while it was resting in the foil. Pulled it at like 124. Then the temp shot to 145 Which was a little overcooked for my taste normally I like it med rare and it was a little passed that point. Don’t get me wrong I still ate it. That was a pricey piece of meat.
Awesome job Malcolm, one of the best. I enjoy watching u do all of your smoking.
Should have been called outstanding rib roast. Great video & Cook Malcolm!
GQue BBQ you have a pretty good one too stud!
Now that's is how you do it. Great cook. I really love using yours rubs on all my cooks.
Absolutely amazing! Keep up the good work
I sure learn a lot from your videos and your recipes are awesome! Thanks Malcom!
Malcolm, this last weekend, I made my 21st and 22nd recipes from your video library here...once again, came out beautifully! Your sides are amazing, and your way of showing us how to not be intimidated when smoking meat is much appreciated. Just reordered a ton of goodies from your store, and can't thank you enough for this site! I'm going to try this prime rib for Christmas next:)
Goddamn! Wish i was there that looks delicious!
Always enjoy watching your show, I want to see more mixed drinks
I legit love this guy
Perfect timing my man! I'm cooking up a rib roast for the family Christmas dinner. I like your idea of using the fresh minced garlic with the rubs for a more textured crust outside. Can't wait to get to cookin!
Perfection!
Thank you for helping a Texan to love to smoke again.
Man I need a meal at your house!
I made this last night and it was SO AWESOME and perfect. I followed your recipe exactly except I had the butcher do a presidential cut instead of the French. Turned out really awesome!
Beautiful - I have never cooked a rib roast that large. You sure make it look easy. Enjoyed the video.
I can't decide if Im drooling more over that rib roast, or your whole BBQ area.
Hi, Malcolm I love BBQ and I do with passion to my Family and partners in life. I can't no wait to arrived at home to cooking for my children and My Wife. I learned a lot from you.Thanks
Smokin a rib roast tomorrow and using your recipe. Thanks Malcolm, as always you are a great Go To resource!
Malcom, you Sir are a Genius!!!!!
I made this last Christmas. Such an awesome recipe. Doing it again this year
OMG THE JUICES! Great cook my dude!
Wow, that looks amazing... That roast is perfectly cooked...
Excellent job, brother! I just bought my smoker and this recipe is on my bucket list!
Mr. Reed, you are doing it right. Keep it coming my man. Love the way you Q
Great job as always, beautiful way to cook prime rib!
Incredible job Malcolm !! Looks sooo good !
Malcolm, just did a 16 pound prime followed your steps except for french cutting the bones 👌 perfect everyone said it was no doubt the best prime rib they have ever had. HATS OFF TO YOU SIR THANK YOU MARRY CHRISTMAS
Malcom, I have to tell you I have never done a rib roast but was asked if I could by a future customer. I said sure. So I got on here found your recipe along with lots of others but yours was the ONE. The only thing that I did different is mine was in the oven and no smoke. It turned out so great! Now I can add that to my menu. I have a small pig roasting and catering business and will be trying your style of roasting a pig next month for family and friends. I have always done belly down or in a rotisserie. I cook with gas and almost never with smoke but am going to try some of your methods to broaden my knowledge. Thank you for a great video and awesome recipe!
This video opened my eyes to smoked prime rib. It is THE way to do a prime rib! If you want to impress the crowd on the holidays follow this video and you'll be praised all night after serving!
You make it look so easy Malcom!
The Howard Cosell of cooking. Well done!!
This is my new favorite channel
Wow! That Bone in RR looks Awesome!!
I have made this twice, once in the oven and the next in my Kamado style grill - that was a worthwhile struggle. Both were fantastic but the smoke flavour cannot be surpassed!
I too have family who want a range of medium rare and others who seek medium well. I couldn’t sacrifice the roast’s quality, especially when pieces are reheated the day after in a pan, so I made steaks and a simple bordelaise sauce for the two who wanted medium well. Everyone was happy, lucky me!
No words for this. As you said mind is blown.
Another great video, Malcolm. That looked absolutely delicious!
That's what I am going to do Christmas Day ! Thanks for the video Malcom and Merry Christmas to you and your family !
Nice video. Perhaps the best rib roast video showing off the GDS.
Beautiful job. I've smoked one once on a weber, but pulled it off at 119*, tented and rested it 30 mins.. It came out Hot & PERFECT medium rare. Temp rose to around 123-124 while resting. I'm gonna do my next one on my Smokey Mountain with your herb suggestions. Thank you!
doing this this Monday (Christmas!) thank you Malcom. huge fan!!
WOW, im just getting into smoking, and im glad i came accross ur channel, great video
I'm soooooo hungry right now. I saw the picture in your Instagram and I couldn't wait for this video.
Malcom reed keep it up ! Love the videos , I think they need to make a statue of you ! Also is it just me but when Malcom puts the seasoning on it’s like perfect and mesmerizing of course the AP rub !
Great video. Love the upgraded outdoor kitchen as well..awesome.
That looks outstanding! Great job.
I love your videos! This looks amazing and perfect for a Christmas dinner!
Smoking this tomorrow! Merry Christmas!
God bless you my friend! I just picked up a beauty 7.69lb. bone-in prime rib to smoke for my birthday. Love how simple and delicious your recipes are. Thanks again for these videos buddy.
BearCatmaximus g happy birthday, how was it?
HI Malcom. Nice cook as always. One of my favorites on my BGE. I always have my butcher cut down the bone but not off so that they are connected but are opened up to expose the roast. I then apply my rub on the inside, fold the bones back up and tie them off nice and tight.
Man, I wish you'd been blessed with more flattering light for this. The meat looks more gray/medium well on camera, but based on temps we all know it's nice and pink.
looks delicious. I have tried one about two years ago but I cooked it in a roaster oven and over cooked it. am going to try this recipe for Christmas this year. Looks fairly easy. thanks for sharing.
Excellent! I learned something. Thank you for sharing.
Malcom I enjoy your videos. For thanksgiving I made your bacon wrapped turkey recipe. It was a hit. Thank you for sharing your talent
incredible as always, wish i could try it in person
wow, even though i prefer and do mine on a rotisserie gas grill this thing looks amazing! i gotta try your rub. you've never let me down!
I love everything this guy does
Absolutely my favourite for Christmas, forget turkey! ☺
I'm doing this on the pellet grill for Christmas. But I think I'm going to hit it with a quick 2min/2min sear over the charcoal to get the crust a little more locked. Playing it by eye though. Yours came out insane! I love it. Merry Christmas everyone 🎅👍
This channel is frigg’n awesome. Can’t wait to try some these techniques this summer
Perfectly cooked and looks amazing! I love your videos and your rubs
I tried this recipe. Wow so good
I'd throw those ribs back on the smoker! Killer cook as usual Malcom, can't wait to smoke up a roast this holiday.
Ion87 id crush them as they were lol
Thanks buddy!
I love this channel!
Man o man thats perfect gonna get me one this weekend. Good videos Malcom keep it up.
I usually deep fry my turkey for thanksgiving. This year I fried one and smoked one following your recipe. Now I’m gonna just smoke turkey from now on. It was amazing. This rib roast is next for Christmas. Happy holidays. Thanks
Cooper Mini Welcome to the "other side" of turkey 😀
Yeah a turkey smoked right is way better than fried, just not as fast. Just have to plan it out
My goodness that looks so delicious. I’m going to cook one now for Christmas.
Love your channel! Full of great info.
I'm cooking this for Xmas on a big green egg. Thank you for the timings and temps that's a massive help.
Best BBQ channel on the Tubes.