Hello from Ireland; I’m new to using a kamado and I’ve come to learn that unless the instructor has a deep southern (US) accent, I ain’t listening!! Great video……
Thanks for the explanation about searing at the end. I'm nearing the end of a 5 lb Prime Rib (almost 3 hours @ 225) and was considering a high temp sear. You saved me from potentially ruining my crust. Thanks!
This video had a lot of good information. I had an 18 lb bone in rib eye roll that I cut in half. Made my own rub and cooked it at 225 with Hickory chunks until the ribe eye rolls reached 123-125 knowing that once I wrapped it in aluminum foil, it would increase an additional 7-10 degrees. Total cook time was 4.5 hrs. The middle was rare and the ends were medium. The quality was on par with prime rib that I would get at restaurants, and I would definitely do this again.
Every channel is coming out with their holiday prime rib videos right now, and without a doubt yours is the most perfect edge-to-edge cook. Great job John.
Followed this exactly other than I used my normal steak rub. Absolutely perfect. Family said it was the best cook on the KJ so far (after 5 years). Medium rare all the way through on a 3 bone rib roast.
I’m a newbie. My wife loves Au, Jus so is it possible to put a pan underneath to catch the drippings? If so, would it go on the heat deflectors or use the accessory rack? Would you put any stock inside the pan or would that just boil l?
Use something to lift the pan up off of the stones like thick metal nuts or washers. The air flow should give it a chance to prevent scalding, boiling point is 212°f btw. This is why I watched the video again to see if John added any au jus notes. Keep in mind that too much stock in a pan will create alot of steam killing the desired crust
The temputer you explain to us is so important, unfortunately, you say "get the temp up to 200 degrees and then drop it down to 250 degrees." were you talking about (fahrenheit) or (celsius)?
Hello from Ireland; I’m new to using a kamado and I’ve come to learn that unless the instructor has a deep southern (US) accent, I ain’t listening!! Great video……
I got my Joe 2 months ago. I have learnt more from your videos than any other channel. Great stuff. Thank you very much.
Best one I’ve seen yet. Thanks for describing why I don’t want to sear a seasoned prime.
The tip about the sear burning the herbs is a great one. Thanks John
Thanks for the explanation about searing at the end. I'm nearing the end of a 5 lb Prime Rib (almost 3 hours @ 225) and was considering a high temp sear. You saved me from potentially ruining my crust. Thanks!
My Joe will be here hopefully by the end of the week. Been viewing your videos a lot lately. Thank you!
This video had a lot of good information. I had an 18 lb bone in rib eye roll that I cut in half. Made my own rub and cooked it at 225 with Hickory chunks until the ribe eye rolls reached 123-125 knowing that once I wrapped it in aluminum foil, it would increase an additional 7-10 degrees. Total cook time was 4.5 hrs. The middle was rare and the ends were medium. The quality was on par with prime rib that I would get at restaurants, and I would definitely do this again.
Every channel is coming out with their holiday prime rib videos right now, and without a doubt yours is the most perfect edge-to-edge cook. Great job John.
Thanks for telling us how long it took, a lot of your videos you forget that simple thing but it gives us a idea what to expect.
What temp do you cook a 12 lb fir how long
I have to say thank you John! I'm new to kamado cooking and I have had success from the first cook with your help!
Followed this exactly other than I used my normal steak rub. Absolutely perfect. Family said it was the best cook on the KJ so far (after 5 years). Medium rare all the way through on a 3 bone rib roast.
Great video as always. Going to cook mine tomorrow. The tips at the end answered a lot of questions and was very helpful. Thank you!
Hi John, great recipe. I've done this many times. Always comes out perfect. Your range of videos are brilliant.
the best prime rib I’ve ever had. Wow. Folks, you gotta try this one
Thanks a lot John! All my favorite cooks are from you! Have a Merry Christmas!
Thanks John. Great video as always!
I'm going to do this tomorrow John. Appreciate the guidance. Love the edge to edge color.
Looks great
Very nice job, as usual.
Going to do this roast for Christmas Eve dinner. Thanks for the tips!
Showing off that nice knife
Great video, I am picking some prime rib tomorrow for Christmas dinner.
Thanks, John. Another GREAT video! Can't wait to cook mine. Cheers!
Thanks for another great video!
I have to try this. Ty
Looks good!
Man that looks good and only 3 hours?
John, Thank you. I need to cook in advance and freeze. How would you suggest to reheat it without drying it out?
Can you put a cast iron pan underneath a make a sauce with the juices it collects?
I am getting a ProJoe soon. Do you have any videos of ribs on the ProJoe?
I’m a newbie. My wife loves Au, Jus so is it possible to put a pan underneath to catch the drippings? If so, would it go on the heat deflectors or use the accessory rack? Would you put any stock inside the pan or would that just boil l?
Use something to lift the pan up off of the stones like thick metal nuts or washers. The air flow should give it a chance to prevent scalding, boiling point is 212°f btw. This is why I watched the video again to see if John added any au jus notes. Keep in mind that too much stock in a pan will create alot of steam killing the desired crust
hello i have a question or have you buy your kanado coffee mug have a good day nice video
How long do you need to cook a 12 pound prime rib at what temperature
is that cut a ribeye?
Can i use the same recipe for bone-in? Does anything change?
It might change the amount of time the cook takes...but other than that, you're good to go.
@@JaredEdwards0608 Thanks. They actually weren't bone-in. They were already sliced away from the bone but tied to the bone. Turned out awesome!
I miss how you used to taste the food and tell us how it turned out. Great stuff though!!
Great video! Would you trim up some of the fat any?
You could if you want but never, ever remove the "tail" on a prime rib roast
How big was this roast?
M’kay
Where do you live? I wanna move next door. That meat came out amazing!
Hank ??
you're a pleasure to watch
旬
Where are you from, can't quite nail the accent?
I'd say NC, especially given the Wake Forest hat ;-)
The temputer you explain to us is so important, unfortunately, you say "get the temp up to 200 degrees and then drop it down to 250 degrees." were you talking about (fahrenheit) or (celsius)?
Kamado Joe warranty policy sucks. Their customer service is even worse.
One should NEVER put cold meat on a smoker!
Why is this person out of breath