Everything You Need To Know About Prime Rib - Smokin' Joe's Pit BBQ
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- čas přidán 27. 12. 2022
- Thank you for watching my video on everything you need to know about prime rib. On this video, I not only cook an amazing prime rib but I also talk about the different grades of prime rib and how to trim and cook a prime rib properly. This prime rib was a select prime rib and it turned out better than any prime grade prime rib I've ever cooked.
Thanks for watching
Smokin' Joe
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I smoked a Prime 16.1 pound (after trimming) 6 bone monster on Christmas Eve on my WSM 22”. Hickory wood and 6 hours at 225° and it came out perfect. It was $450 @ $27.99lb and I’m glad I didn’t mess it up! Also, honored that my dad paid for it and trusted me to cook it.
Very nice! There's nothing better than cooking a good meal for the family.👍
@@SmokinJoesPitBBQ that’s a fact. It’s next level when Dad asks you to do what he’s done for the first time. Pretty special moment for a pit-connoisseur
Even for usda prime out here in California, 27.99 is ridiculously high.
Prime Rib Perfection Joe! You're making me hungry brother!
Yo Rus! Thanks so much buddy. Now you know how it feels when I watch your videos. 😁👍
12:34, the more I learn the secrets of the trade, the more I realize why delicious stuff is SOOO BAAAD for you.
If I could reach through the screen, you'd be missing half of your prime rib. This would be great for dinner on New Year's Eve. You are my BBQ hero!
🤣 We have more than half of it left. Thanks for watching 👍
Joe your killing me man 🥲🤤
Thanks for watching 👍
Nothing like a rib roast! Beautiful
Thanks Pete!👍
My Brother ❣️
I need to watch before dinner I get hungry after watching
Wow... Excellent
Aside from great cooks, content and the way you put your vids together, the part that stands out to me the most, is the fact that when you take a test taste, you get a large enough bite to actually taste. Keep doing what you're doing fella.
Got lucky and caught a break on the weather and made this for New Year Day. Excellent.
Good ol prime ribs :D
*Slaps knee*
Whooooo-wheeeee!
I had both a select and choice grade prime ribs this past week and in my experience the choice was far more tender and more flavorful. There was only a 50c/lb difference in price
Nice! I like choice too. 👍
That is some beautiful looking meat 😋 Outstanding job Smokin Joe !!! 👍❤🤗
Thank you for watching Donna!👍
Joe you nailed that bad boy! Wall to wall pink!!
Thanks so much Tommy! I appreciate you watching 👍
Also the music transition for the butter pour
Thank you!
BEAUTIFUL pink to pink edge!
Thanks my man!👍
An amazing prime rib roast. The color, and the juiciness is so on point. Hope you have a Happy New Year. Cheers, Joe! 👍👍✌️
Thank you Dwayne! I appreciate your support buddy!👍
Happy new year man! I hope you and your family stay safe!
Thank you Mark! Happy New Year to you too buddy 👍
Great video on one of my favorite cuts of meat!! Doing one for New Year's Eve! Also my Meat Grinder, Stuffer, etc will be here that day and I'm excited. Thanks for sharing all you do!! 👍👍👌👌
GREAT basic prime rib approach! always helpful to know the basics before delving into variations. Great example of using select and making a wonderful meal for a bargain price without sacrificing quality or flavor.
That prime rib is amazing...the color is just perfect look 😫😫
Looks real good Joe and thanks for letting us know we can use select and make a great prime rib!
Really like your videos doing a good job
So good!! Thanks for sharing
Absolutely EPIC!!!🥩😋
Thank you Moe!👍
Wow that looks fantastic you are an awesome chef love it
Thats beautiful! I love this channel!
Man 🔥 smokin Joe! You killed it on this cook ! Both those rub compliments the meat very well ! Dude got to get one of those on the smoker very very soon !
Thank you Nick! The rubs were so Flippin good! 👍
Perfect.. Looks wonderful...
Thanks Kevin👍
Chef, great video, thank you for the lesson. Would you consider using the music for intros, outtros, and maybe a highlight during the video? When it plays throughout, it's distracting. Otherwise, good stuff, keep these coming, and again, thank you! Be safe, be well, cook on!
Thanks for watching. I'll consider that. 👍
Looked great Joe, thanks!
Thank you Troy!👍
Looks great!
Thanks man!👍
I have got to try this.
Youre the man Joe!
Thanks for watching William 👍
Bro, I love you!
Thank you Mike!🤘
looks absolutely perfect joe!! well done!!
Thank you brother!🤘
man, the temp on that looks perfect. Great job
Happy and Prosperous New Year to you and yours Joe !! I have one word for the Ribeye, "Savage"..You have convinced me to give select a try.
Great video!
Wow....amazing.
Awesome!!!
Merry Christmas 🎅 🎄 and Happy New Year
Thanks Robert! Same to you buddy 👍
Good job. Never had the select. Usually go with choice. 40 year ago we'd get the Prime whole NY Strips from IBP . They were only around $2.80 #. The Choice were $2.30 #. But you to get the whole box of 6. I'd get 5 buddies to split them. I'd do the cutting. Taught them how to freezer wrap. One kid forgot them in his trunk for 2 weeks. We'd had gone out clubbing after.
Great video. I always learn something from you even after watching the other 'experts' videos. :) 💯🔥
Thank you do much for watching. I appreciate the kind words.👍
That meat looks awesome!
Nice video Joe. I still haven't got to cook mine because of the cold n snow and the resturant opening up.
Hey I got this from ATBBQ's Channel. When trussing, f you do a double loop on the first loop it will hold better on the first cinch, I was a bit surprised how well that first cinch held. Anyway thanks for all your hard work/content! I would reckon that is super hard doing a food truck and a content channel. Good luck with all you do! 🤘🤘
That was such a thing of beauty! What are your thoughts on salt brining overnight, particularly with larger cuts?
Excellent video, Joe. I've been thinking lately about the end pieces having several times the seasoning as the internal pieces. Think of a bread loaf. The bread crust is comparable to the seasoning on a roast like a rib roast or loin. The end slices of the bread loaf have much more crust than the interior slices. Just as the end slices of a roast have much more seasoning. I'm wondering if a small amount of seasoning in beef broth injected into a rib roast would make it even better for those who receive an interior slice but prefer the more highly seasoned end cuts or who simply think that a roast lacks flavor.
Joe, I enjoyed the the visit this evening. I do a select every year and leave it it the packers cryovac for 60 days every year. Then at Christmas time I whack my roast and steak the rest. Seems the select grade can be a positive choice grade that we cannot distinguish between in the manner that I do it. I left a tip tonight for the tips that you have given to me! Many thanks and Happy Holidays!, Denny O.
Denny O Kelly the Railroader?
Ive done chicken, ribs, pork butts and briskets, BUT.....i still fear the prime rib....LOL. Its on my list though. Thanks for including the trimming portion at the beginning. The cost of prime rib has scared me off a few times, but one of these days im gonna have to dive in and try one.
Damn nice
Thank you!
Yummy 😋👍👍👍😋😋😋
In the entire history of humans cooking meat never was there a better looking hunk O' meat than that.
I am sorry that’s a rib roast or a standing rib roast the word Prime implies the grade. I love your videos thsnks
Hey Joe!
Yo Marty! Thanks for watching 👍
Hi Joe, what pellets do you recommend for this cook? I just got myself a Pitts & Spitts Maverick and only have the oak pellets that came with it.
I only use Jealous Devil Pellets. Excellent flavor. 👍
Joe is the kind of dad we all wish we had
Tasteavison and smellavison would be LOVELY right about now!!!!!!!Way to KILL IT Mr. Joe!!!!!!!
Thanks Bobby! I bet in the future we'll be able to have that technology. 🤘
I never see select for sale. Where do you get it?
Shoot, just missed select rib roast at $4.99!! I'll keep my eye out....seems after christmas I might find some deals. Costco just reduced their Prime grade brisket .50 to 4.99 but I think it will go lower. Asked the costco butcher what they do with the brisket after date code...ground into burger!!!
Yummy!!!!!!! I am HUNGRY.
Mission accomplished 😁. Thanks for watching Ed. 👍
How much time can I expect the Cook to take?
It all depends on the size. I would say on average 2 1/2 hours.
Select Prime Rib, sounds like an oxymoron! 😁 I know what to look for now! Thanks! Ya should've thrown those rat nibbles on there too! 😋
Please joe can I just have a bite I promise I won’t be greedy 😂
LOL🤘
So the price sticker on there is way off.... said 233 then marked down to 140 or something but you say it was 80 bucks? I'm confused 😕
Did you take the internal temp after it sat on the counter for 45 minutes?
No I didn't but if I had to guess, I bet the temperature was around 130ish maybe even 135. 👍
I mean before you cooked it.
@@Crakaveli yes, it was almost 68 degrees.
That was Optimus Prime Rib Joe!
Howdy Buford! Thanks for watching my friend 👍
Where the heck did you buy that from and then get almost a 50% discount???
My local Albertsons had them on sale for $4 per pound. I should've bought like 10 of them. 👍 Thanks for watching
@@SmokinJoesPitBBQ are they and Kroger merging?
@coreyschroeder8593 both BOD's approved the merger in mid October. The merger is not finalized yet. I believe they are waiting on federal approval.
@@coreyschroeder8593 I haven't heard that. I have a brand new Albertsons in my neighborhood si I hope not.
Anyone else catch the Two Live Crew reference?
Was that a select prime rib??
Looks good but this is not "prime" grade... I know its a common term but was hoping for a true prime cut
I never understood why prime rib is served really rare ? Can someone explain please
I'll take a stab at an explanation, the texture and flavour of prime rib is best when cooked medium rare. Some people like it more rare, and some like it more medium. When the meat is cooked more, the texture becomes tougher, less flavourful and dry in the fibers. It is all mouth feel and flavour. Rey, the best way is to cook smaller portions to different temperatures and find what you and your guests like. That is the way to go brother.
And I know many folks are put off by what they consider blood on the platter. Actually, meat muscle is about 75% water. When rare to medium rare is sliced or poked, the liquid coming out is actually water and meat proteins, the prominent red color being myoglobin (which carries oxygen to the muscles). In other words, it isn't blood (which has already been drained during the slaughtering process). The most critical thing is to let the meat "rest" before carving for it to stay juicy, even with smaller cuts and poultry.
At $230+ for that piece of meat… I’d be scared to leave it alone. Because while you paid $70, the sticker said you paid 4 times that and I nearly had a stroke
They were on sale for $7.99 per pound plus if you have their app and clip a coupon, it was $4 per pound. 👍
@@SmokinJoesPitBBQ nicely done sir, I need to be a better shopper
It says 138 dollars on it? Not 70 what am I missing
The sale price was taken off at the register. 👍
Ya gotta feel sorry for vegetarians.
Maybe show us the results when you get done cooking it. Nothing like blood running out of your food.
Funny comment but let me educate you. The red juices that you see is not blood, It's called myoglobin. Blood runs through veins, not meat. Myoglobin carries oxygen to the muscles and is clear in color but it does turn redish when exposed to heat and oxygen. You can pay me back by subscribing to my channel. 👍
@@SmokinJoesPitBBQ Haha, well said Joe! Don't you get tired of these comments from people that don't have a clue? Hahaha.
Well said Mr Joe…..
Raw meat,,not good bro..enjoy
It's not raw...did you see the temperature?
Oooff... This is hard to watch. Sorry buddy.
Let me guess, it's too red for your taste?
Great videos, you always give great information while doing your thing. Subscribed and following on Instagram. If I ever see you around anywhere, I'll follow you there too! 🤣
Thanks so much Jorge! Where are you from?
Great state of Texas. Finally making time to get into smoking. We always try to put too much on our plate and squeeze anything we can in a day. Time to start enjoying life and spend time burning some wood.
Nice. 🤌👍👍