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!
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.
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 😆
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!
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
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.
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.
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:)
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.
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.
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
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!
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.
@@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.
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!
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
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!
So did I!!! Not a big turkey fan, but did it turn out BOMB dot com!!!!! Best turkey I ever had. Did the Bourbon Double smoked ham too...last week....surperb!!
I only started smoking meats last summer and EVERY time I follow Malcolm's recipes/instructions, my food has turned out FANTASTIC! Glad to hear you guys liked the turkey!!
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!
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!
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
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!
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!
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 🎅👍
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.
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
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!
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.
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!
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 !
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.
Hey Malcolm happy holidays I just wanted to tell you that we made your Thanksgiving turkey recipe that Cajun bird and my gosh I had people fighting for the legs great job love the videos keep them coming have a great weekend bye
How long did this take to cook? I would definitely call it done by the temperature on the thermopen, but would like to know approximately what time this will be done to know what time to start cooking it.
Malcom! Great stuff! Using this recipe this Christmas on my smoker! I’d like to recommend one ingredient: for my binder I either like to use garlic flavored olive oil, or, use aujuice with Worcester sauce as my binder! Adds moisture and flavor. Let me know if you might try this someday!
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!
Smoking this tomorrow! Merry Christmas!
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!
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.
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!
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!
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
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.
Perfect timing! I am doing one for Christmas! Thanks Malcolm!
Should have been called outstanding rib roast. Great video & Cook Malcolm!
GQue BBQ you have a pretty good one too stud!
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.
One of my favorite pit masters
Man I need a meal at your house!
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!
I love the passion you have for Q-in, great vids!
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.
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.
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
Malcom, another winner and a big favorite with me. Thanks for this one. A real masterpiece.
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.
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!
Love these simple cooks. Great video
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!
It’s been a couple of years since I’ve seen one of your videos. Happy to see how much the channel has grown!
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 sure learn a lot from your videos and your recipes are awesome! Thanks Malcom!
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
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!
Malcolm - You are the professor! I've learned so much from you over the years! Thanks and keep the videos coming. Regards.
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!
I'm in!! i followed your turkey video, cajun style, for thanksgiving. Best Turkey Ever!!! Rib roast going on the GMG!
So did I!!! Not a big turkey fan, but did it turn out BOMB dot com!!!!! Best turkey I ever had. Did the Bourbon Double smoked ham too...last week....surperb!!
I only started smoking meats last summer and EVERY time I follow Malcolm's recipes/instructions, my food has turned out FANTASTIC! Glad to hear you guys liked the turkey!!
Awesome job Malcolm, one of the best. I enjoy watching u do all of your smoking.
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!
You make it look so easy Malcom!
Best BBQ channel on the Tubes.
I legit love this guy
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!
I made this last Christmas. Such an awesome recipe. Doing it again this year
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
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
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!
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!
Absolutely amazing! Keep up the good work
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!
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 🎅👍
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.
Always enjoy watching your show, I want to see more mixed drinks
It’s 5 AM & I’m watching your videos when I should be asleep 💁🏽♀️🤷🏽♀️
Smokin a rib roast tomorrow and using your recipe. Thanks Malcolm, as always you are a great Go To resource!
Incredible job Malcolm !! Looks sooo good !
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?
I can't decide if Im drooling more over that rib roast, or your whole BBQ area.
Beautiful - I have never cooked a rib roast that large. You sure make it look easy. Enjoyed the video.
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
Perfectly cooked and looks amazing! I love your videos and your rubs
Mr. Reed, you are doing it right. Keep it coming my man. Love the way you Q
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!
Now that's is how you do it. Great cook. I really love using yours rubs on all my cooks.
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.
OMG THE JUICES! Great cook my dude!
I'm soooooo hungry right now. I saw the picture in your Instagram and I couldn't wait for this video.
Great video. Love the upgraded outdoor kitchen as well..awesome.
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!
No words for this. As you said mind is blown.
Wow! That Bone in RR looks Awesome!!
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!
Nice video. Perhaps the best rib roast video showing off the GDS.
That's what I am going to do Christmas Day ! Thanks for the video Malcom and Merry Christmas to you and your family !
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 !
This is my new favorite channel
I love everything this guy does
incredible as always, wish i could try it in person
Malcom, you Sir are a Genius!!!!!
My goodness that looks so delicious. I’m going to cook one now for Christmas.
Can you put it on the roasting pan in the bbq to save the au jus sauce?
The Howard Cosell of cooking. Well done!!
This channel is frigg’n awesome. Can’t wait to try some these techniques this summer
I tried this recipe. Wow so good
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.
Great job as always, beautiful way to cook prime rib!
Malcom I enjoy your videos. For thanksgiving I made your bacon wrapped turkey recipe. It was a hit. Thank you for sharing your talent
Another great video, Malcolm. That looked absolutely delicious!
Look great Malcome! Will try this for Christmas!
Hey Malcolm happy holidays I just wanted to tell you that we made your Thanksgiving turkey recipe that Cajun bird and my gosh I had people fighting for the legs great job love the videos keep them coming have a great weekend bye
Man o man thats perfect gonna get me one this weekend. Good videos Malcom keep it up.
Fantastic video! Great presentation!
Smoked a prime rib from your vid last Christmas and can’t wait for the curtain call in two weeks. Soooo damn good!
No one does it better than you. Great job
How long did this take to cook? I would definitely call it done by the temperature on the thermopen, but would like to know approximately what time this will be done to know what time to start cooking it.
It turned out PERFECT! Thanks Malcolm, love your channel!
Man that looks delicious. I'm going to try that
Love your channel! Full of great info.
Wow, that looks amazing... That roast is perfectly cooked...
Love this channel.
oh wow thanks man! I'm going to do this for 4th of July in a few days!
Damn! That looks good! Only problem I'd eat the whole thing.
Maybe it was just me, but my mouth was watering. That looked good.
Malcom! Great stuff! Using this recipe this Christmas on my smoker!
I’d like to recommend one ingredient: for my binder I either like to use garlic flavored olive oil, or, use aujuice with Worcester sauce as my binder! Adds moisture and flavor.
Let me know if you might try this someday!
It turned out great!!