Garlic Butter Smoked Prime Rib - How To
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- เผยแพร่เมื่อ 28 ส.ค. 2024
- GARLIC BUTTER SMOKED PRIME RIB is the best version of smoked prime rib on the internet. Slathered in an herb infused compound butter and slow smoked to perfection, this prime rib recipe is meat goals! RECIPE HERE: heygrillhey.co...
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I think this channel and Malcom Reed are my go to channels when it comes to bbq
Duh! They're the best!
Yeah Malcom is the best
Get some meat church in your life please!!
Definitely
Seriously. I swear by both of these peoples recipes.
Hi Susie. Based on comments below I gave it a shot today, Easter Sunday. I trusted the process and turned out fantastic! Anyone thinking of trying but hesitant, honestly this is easier than spare ribs, babybacks. Your focus is the internal temp in the smoking process and searing. Searing rises quickly as Susie said so stay right there. Susie - thank you very much!
I've tried this a few times and it's awesome. I assume the butter is more for the binding agent to keep the herbs and seasoning in contact with the meat. I have tried a few twists that you may want to consider. I don't put any salt in the butter mixture. I dry brine the prime rib for about 6 hours using kosher salt. I also make up the butter mixture and add about twice the coarse ground pepper that you call for (personal taste), and add a few splashes of Worcestershire, and mix well. I chill the mixture and remove it about two hours before the dry brine process is complete. I then coat the prime with the mixture, and wrap in plastic wrap and refrigerate overnight. This gives the flavors a bit more time to permeate the prime rib. The next morning I fire up the smoker, remove the plastic wrap, and place it on the smoker (after the temperature is stable). Just my $0.02.
I'm trying right now been in fridge dry brying 6 hours now time to rub butter. Same as you tried few times now trying your take on it. Either way will turn out flipping amazing. Show stopper did roasted garlic instead of fresh garlic but used way more
I'm currently 4 hours into smoking a 7-lb. prime rib roast on my Traeger at 225° with cherry pellets using Susie's recipe of slathering the meat with a butter/seasoning mix. It looks and smells so awesome, I can hardly wait for dinnertime!
"it's the width, not the length"
I knew it. Man my confidence has boosted tremendously after hearing that 😊
We made this for Christmas dinner today and my wife stated, “best Christmas dinner EVER!” Thank you for sharing and putting together a great recipe!
I've had a standing rib roast hanging out in my freezer since the Christmas sales, and I'm making this tonight. For no special reason other than I want to. I followed your smoked prime rib recipe for my last one and it was perfect, so I've got high hopes for this one! Thanks for sharing your skills with us! ❤
I did this today on my 1150 pit Boss.
Best prime I have ever had. The ribs are to die for.
I've used Susie's garlic butter recipe and methods to prepare prime rib many times. It is by far the best tasting that I have done and I do a lot of smoked meats. The butter serves as a binder to keep all of the herbs/spices in place and the butter cooks right into the meat. This is my favorite way to prepare beef!
My wife and I tried this last weekend on our new pellet grill. Safe to say we will do this again. Love how you make your recipes simple and easy to follow. Not that it is easy to perfect, but even a novice like us can have success following your videos. Thanks.
I'm with Michael from the other comment. I've been a couple of days watching videos and I am absolutely following this recipe. Thank you guys!
Once again, Hey Grill Hey has the perfect recipe. Tried this last night for Christmas dinner and it was a huge hit. Much better than an oven roasted prime rib. Thank you.
Smoked this today. Guests were very appreciative. One of the best prime ribs I have ever made. Thanks! I did make one change and grilled some bone marrow for a sauce rather than use the smoked garlic butter. Garlic butter smoke flavor was a little strong for my wife's tastes.
Never tire of watching this video! We used your recipe for Christmas this past year, and watching your video again, excites me for Christmas dinner 2022! Thanks Susie and Todd!
As a meat cutter, I can tell you that the only beef more tender than the beef between the ribs, is the Tenderloin. Girl, you are not leading anyone astray to nibble on those rib bones! I am going to try this butter seasoning soon!
I watched 20 videos and this is what im gonna do. Great video.
I have made this recipe for Christmas the last few years. I look forward to it every year.
Great to see you pull it at 135 instead of 125. I was beginning to think I was the only one that likes it a little more done. Thanks for the video.
125 is burnt. i pull t 118.
@@dougrogers835 agree
Just made this for the old man for Father's Day dinner. Absolutely unreal, will make again for sure!
I've made this several times over the years. It is a great recipe and Susie is a great mentor. Everytime I watch this I think Susie had a religious experience. Thanks for all you di Susie and Todd
Did this tonight with a beautiful prime rib from Snake River Farms. It turned out so great! Thank you, Susie!
I made two Prime ribs yesterday with this recipe! It turned out great! Keep doing what you do!
I did this last year for Christmas. Absolutely amazing! I'm doing another one for Father's day tomorrow. Thanks for the great recipe!
OMG finally someone explained how long to COOK a large roast.... just bought a 12 pounder.. butcher explained the same way YOU did.. 30 minutes a pound. Watched 10 videos and no 1 explained it like u did. EXCELLENT JOB. Will be smoking it this xmas, will post how it went.. again THKS SO VERY MUCH, I too had a 😢..LOL
Hello Lawrence, so I’m just trying to make sure I have the math correct on this. Your 12 pound roast took you about 6 hours to smoke and get on the dinner table?
No... haven't smoked it yet xmas... I'm thinking 30 minutes a pound so thinking 7 hrs to smoke.. correct!!??
Yeah that’s what I was thinking as well 6-7 hours. How many bones is your roast? We’re getting a 7 boned roast so I’m thinking 15-18 pounds.
The timing is an estimate. Always use the thermometer to check or else you risk over cooking it.
Christmas 2021 this is happening.
Thank you so much.
I’ve been watching a bunch of channels trying to figure out which way to prepare our dinner.
We have a winner!
Merry Christmas all!
Hey guys I just on my pellet smoker, truly no joke the absolute best prime rib I ever made. And been a backyard grilling for years. Now I am doing it right. Thank you
Happy new year.
Forget only Christmas...I want this all the time! That smoke prime rib looks so delicious. I want to make some right now.
Totally agree, I like Postal Bbq as well
Made one tonight, turned out great! Will definitely be using this recipe again, thank you for the tips!
Love all the videos. All the recipes are simple and the explanation is concise.
Thanks, found this channel and this recipe…..had 15 people over and they loved it!!!!!! Also cook your twice smoked ham recipe for the same folks and they loved that one as well!!!!! Thanks do much.
I've done a garlic butter prime rib on my Green Mountain Grill and it's amazing!! Only difference is I put it in the oven at 450-500 at 5 mins per pound BEFORE I put it in my grill at 225. It locks all the juices in to where I don't even have a drop in the bottom of the pan when the roast is done. Simply amazing!! Might have to try your way. I'd like some juices left over.
Your method causes the meat sear crust to block the smoke from penetrating deeper, and you end up with a far less smokier prime rib roast compared to doing a seer * AFTER * the slow cook.
I fallowed this recipe and it turned out delicious. Thank you for taking the time and making this video. 😊
I did this for Christmas 2020 and it was absolutely amazing! I'll never do a rib roast any other way!
instablaster...
I made this tonight: 3 rib, 6-1/2 lb'er, 3-1/2 hour cook time in an offset smoker at 225 +/- 10. Delicious! The Au jus was amazing. Thank you and Merry Christmas!
I’m doing this recipe this Sunday! I can’t wait to see how it turns out! 🤤
How did it turn out
Very nice! Will be doing that! Thank You
We’re doing this for the second Christmas in a row this year. It’s the absolute best! Thanks for a great method!
Just made this for Christmas dinner on the smoker. OMG was this wonderful. Thanks for the video.
I wasn't able to get a roast with the bone in, so I tried a boneless one today. It turned out absolutely amazing!! My wife actually shook my hand and said "well done!" Definitely gonna try a bone in at Christmas! I've tried some of your other recipes including the smoked rack of lamb!! Love your channel!!
Thank you so much!
You are the best Chef on TH-cam
Bob Cooney
Salt Lake City Utah
Got a 7&1/2 lb prime rib on the rec-teq for New Year’s Eve dinner with a side of snow crabs, can’t wait for it to be done !! Happy New Year,!
Awesome video. I have watched several of your videos and you do a great job of keeping it interesting. 🤗
I am doing this Christmas Eve. Thank you… love you guys!
Oak is my absolute favorite for beef. Did a 5lb 3 bone for Christmas and it was awesome. Great vid and tips.
Hey Susie, Merry Christmas!! Been watching a half dozen video's trying to see how to manage a smoked prime rib for the first time this Christmas! I've always cooked it on my weber grill, but not smoked before like I am this year w/ my Traeger. Your tip about maxing out at about 6 hours is key! Thank you. I've got a 14lb standing rib roast all spice rubbed up and chillin waiting to get on the smoker tomorrow. I was planning to get up earlier thinking I needed more time but glad I just need to have it on by 9am now. Thanks again and happy holidays!
Made this tonight, it turned out great! Thank you! Merry Christmas
I have smoke prime rib every year but I have to try that Garlic butter crust!!!!!!We are celebrating Christmas this Friday!!!!!!
Definitely going to be my Christmas dinner this year!
I love your channel and everything I've made from watching your videos have been amazing. I'm going to make this tomorrow for Christmas. Thanks again for making these videos and I hope you and your family has a Merry Christmas.
I tried this today. It was excellent!
Now..... if the price of beef would just come down I might even consider doing it again!
I'm going to try this...sounds very delicious! BTW- My wife takes the Prime Rib bones, roasts them with the "trinity" and uses them for Smoked Prime Rib Soup, which is absolutely amazing.
Made one for New Years Day on my Traeger grill using your recipe!! Came out great. Thanks!!
Trying your prim rib recipe tomorrow on a 3 bone roast. I'm also trying a dry brine overnight using flaked sea salt. Looking forward to lunch tomorrow!
Lucky guy
So cool that you included your dad in the cook. Wish my daughter would watch your channel. Maybe she'll learn something. You keep up the hard work... love the recipes. Thanks
I thought that is her husband?
@@timstrasser4722 Bahahaaahaa , you're kidding, right?
That is her husband, look it up!!
Love to try this
I love this....!!!!! Cheers from Wyoming
You guys are a great team love the rib tips
Cooking this tomorrow! Super excited.
Awesome recipe! Love it !!
Trying this today!
love cooking it this way. we would have let it rest for 30 minutes though before cutting in. Great video.
Yes please! Looks amazing. Be trying this in my DynaGlo!
I am absolutely doing this for NYE...Thanks Susie 🍻
I'm definitely trying this
Top shelf! This recipe is a keeper, thanks.
I think I'm going to go buy one tomorrow that looks bomb
"Honey, I love you, but Ms. Suzy-Hey-Grill will be taking over the Prime Rib duties from now on."
I would love to see you do a prime rib on a Weber Kettle, just to demonstrate time and temperature. Thank you. Got my 4 bone for New Year’s Day.
Boooom wow great job. You made my mouth water up lol. Looks like I'm going to the meat market this weekend. Thank you for sharing your recipe, stay safe and keep on grilling
literally making this today for my family. i can not wait
How was it?
Looks fabulous and thank you for details like the timing and temp per pound.
A 30 Pound Prime Rib!?!?!?! Sounds like a bank loan to me!😎
At anywhere from 13 to $20 a pound, thats why its once a yr
More like a business loan!
Did my first one yesterday. Took it all the way to 130IT. Didn't pull the trigger on the sear. Yep I got scared of burning the garlic and herbs. For sure will sear next one to crisp up the fat. Overall you made mine a success.
Thank You
Glenn McDonald
Looks amazing I’m gonna give one a go this year on Christmas Eve or day
Oh my goodness. This turned out to be a FANTASTIC Father's day feast. Thanks for the recipe.....
Ps, I agree with you. Snack on those ribs!! 😂 😂
Fantastic results following this recipe! Made a great Christmas roast!
Cutting off those ribs before slicing is absolutely the right thing to do. The bones are the “chef’s cut”. ;)
Looks wonderful and yummy.
Thanks for posting. I am going to make it today Christmas Eve.
Looks great 👍
How much flour and beef stock do you add to the drippings to make the au jus?
Great video ... we make blue cheese butter for our steaks. It's my favorite on steak
Oh yeah! That recipe's a keeper.
You two are fun to watch together. I found myself laughing and drooling at the same time. Have a great Thanksgiving and keep the videos coming.
👍🏽👍🏽on your recipe, I’ve watched many variations on cooking the roast, yours is in my top 3🔥💖💯
Following cooking temp instructions as we speak! With a little different seasoning! 👍🏻
Does Todd understand that it appears that Prime Rib is doing things he just can’t do...LOL! Can’t wait to see that same look on my wife’s face.. :)
Remember it’s “about the width, not the length.”
Thank you for another great recipe!
I tried this last night on my webber .... the results were AMAZING!!
Thank you!!
Will try this soon. If you need another taste tester I will send you my resume.
making this today. wish me luck :D
Had to laugh when she cut away the twine and said that nobody wants it. I can remember my father keeping it and chewing on it to get all of the juice and flavor out of each piece. My youngest sister did the same and I still do it.
I need a smoker for Christmas.
Hello Todd & Susie! How am I not subscribed to your channel? Just found you guys. Great job on that prime rib. 👍🏼
Just put my meat cake on the grill! So excited! You had me at garlic herb butter frosting!
Looks amazing!!
Your husband is the luckiest dude in the world… I’m so jealous
What would it be like if you smoked the butter first I wonder
Have you done the 500 degree for 30 minutes and then 275 degree until desired internal temp is reached method on your pellet grill/smoker? My guess is that this method (in this video) imparts a much more smokey taste...just takes twice as long.
Im thinking seasoning the inside with dry herbs