How to SMOKE Prime Rib on the Kettle Grill…the EASIEST Recipe EVER?!!
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- Smoked Prime Rib is both awesome & incredibly easy to cook. Today we are going to show you how to smoke Prime rib on the kettle grill using the EASIEST recipe ever!
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We usually cook a prime rib for Thanksgiving but my family requested brisket this year. This is making me rethink everything. LOL
Thanks, Mike!
Thank you very much for your support, Justin! -Mike
Wow that looked insanely delicious Mike! I haven't even had breakfast yet, but suddenly I'm wanting prime rib! 😋
It was incredible, Rus! My neighbors said it was the best Prime Rib they’ve ever had. Easy recipe too! Hope you’re well. -Mike
Great job Mike!! I love my SnS and after seeing that video I am going to have to make up some prime this weekend!
Thank you very much for watching! -Mike
I did a smaller ribeye roast just last week using much of the same technique you used here (e.g. smoke hole for intake) and it came out great! I do love my SnS - there is so much versatility. Thanks for the excellent vid!
Thanks Mark. I’m glad you’re enjoying it. We appreciate you watching
me too man... love my SNS...
Love the smoke ring cherry wood gives meat!!! My dad used cherry wood when grilling growing up.
It's one of our favorites for color too.
I watched right up to where montreal steak spice came into play.. booo👎
Mike!!! It turned out perfect on my Weber Performer!!! Thanks bro!!
That's awesome Charles!
I bet it tasted awesome... but did you mean to cook it quite that well?
It was 135 where the probe was. You cook it how you prefer it. Thank you for watching, Sdarms111!
@@SnSGrills Thank you for taking the time to respond as well as your content. I enjoy your videos, great channel!
I did this a few weeks ago and was the best rib roast I ever made. This kettle cooker is amazing. Great looking roast you made.
Thank you. Glad you are enjoying the cooker!
You ended up with a medium roast. Should be pulled at 118
roasts you can pull a little bit later when you are cooking with lower temps because the carry over isn't as drastic :)
That’s the way I cook mine. Mike comes out absolutely perfect.
So Good🔥
Wow that’s some amazing looking prime rib brother!!!! Another great vid. That pit is AWESOME!! I may have to order one.
Yeah, we love the new kettle! Thanks for watching, Eric.
Thank you very much for watching, Eric! -Mike
I just bought a rib roast today. Saving it for Christmas. I'll have to use my Slow 'N Sear.
You are going to love it! Report back how it goes if you think about it.
@@SnSGrills the roast turned out great. So juicy!
Great job Mike!! I love my SnS
Thank You 🔥
Looks fantastic.. what’s the reason behind no water in the reservoir? For crust? I’m cooking one this New Years
Hi Mike - I've got a kettle, a complete SnS setup and a standing rib roast about the same weight as your boneless roast. Can you give me an idea of how long your cook took? (I know it won't be exactly the same)
In the video, it says approximately 3 hours. Which comes out to roughly 20 minutes per pound. However, the internal temperature is what matters most.
@@talk2nate Somehow I've missed it both times I watched it - I agree internal temp is the big thing, but also important to plan for dinnertime... ;)
@@leeh9420 they hid it in the top right corner 😉
Hi, Lee. Sorry I just saw this. Yes I think I actually placed the cook time in text because I forgot to mention it during the shoot. Mostly though just pay attention to internal temperature and holding out temps during the cook. Thank you very much for watching! -Mike
Thank you for helping out, Nathan! -Mike
no searing after the roast?
You definitely can🔥
Should have stopped at 125
125 is going to be too red for most beginners. You cook it how you like it, Daniel.
@@SnSGrills the carry over cooking on a meat that large brings you to 135+, which is a pink that I reckon is great for a viewer of the channel
Beautiful.
Thank You 🔥
That was a great, easy, cook!!
Thanks Josh. Appreciate you watching.
Great video Mike! This is one of my favorite cooks! We just did one similar, but seared at the end! You are correct, such an easy cook with the right grill and such a great meal! Cheers!
It was amazing and we took all the complex methods out of the equation. Thank you very much for watching. -Mike
Holy smokes Batman! My mouth is watering! Outstanding cook Brother!
Thank you very much for watching!
Like this, the Chateaubriand, but with the bones strung around it. Preferably split, to release the marrow.
Thanks for watching, Xmozzazx.
Prime rib does not mean USDA Prime grade. It means it comes from the primal cut of the beef. You can have prime rib graded prime or choice, and it still comes from the same place. I think you need to either learn, or if you know, pass the info on to your viewers.
Mike i'm drooling,man that looks good!Nice S nS grill,hope u get to keep it.If I ever went back to charcoal that's the kettle i'd buy
Thank you very much for checking it out! -Mike
I love this! I would like to see your take on the king! The standing crown prime rib! The ultimate presentation of Prime Rib! You would do a great job, I am sure!
Thank you very much for watching! -Mike
Nice job Mike! Why didn’t you use water? If no water why not remove the pan? Thanks for a great recipe.
Just keeping it simple. Left the water reservoir in just to keep my coals at that distance. Thank you very much for watching! -Mike
Looked really good Mike I really enjoy making my own rubs however you are exactly correct her I also enjoy Montreal steak seasoning sometimes I like to add some more caraway seeds to the seasoning.
Thank you very much for watching and for your support, Derek 👍🏼. -Mike
Great job. Looks tasty and easy to make. You inspired me to purchase a Kettle grill.
That is awesome!
Hi Mike Great Rib of Beef!!! As a matter of interest why didn't you use the water reservoir?
Just keeping it as easy as possible for everyone. Thanks for watching, Ian! -Mike
Though the rib cap is overcooked, the eye looks great. Too bad, the cap is the best part of the steer.
The cap, or spinalis, is actually pretty darn good cooked this way. That said, this method is the super easy way to cook a PR. If you're looking for our no holds barred best way ever to cook a PR, check this video out:
th-cam.com/video/JRV4P_w0dug/w-d-xo.html
Do you add more charcoal/wood at all during the cook? Or does one batch last the entire duration?
One batch should last 8 hours under normal circumstances.
I know what I'm going to have for Christmas! Thank you!
You are so welcome!
I know what I'm doing for Christmas !
You'll love it!
Great video as always Mike. Keep up the great work!
Thank you very much, Bill! -Mike
Yeah - - - I'm going to have to do this.
You need to, Drew! It's soooo good and such an easy cook.
Beautiful roast ! But I gotta ask,,,,,,,,, what kind of knife was that ?
Hopefully Mike will see this and let you know.
That was one of my Dalstrong knives. -Mike
Looks simply amazing!
Thanks Bamakettles! We appreciate you watching.
If your not using the water reservoir, would it not make sense just to remove it to avoid the heat from bending the metal over time and that would mean more area for to put more charcoal?
My understanding is that leaving the water reservoir in, even when it's empty, gives an extra buffer of insulation when cooking indirect.
Mark is correct. That's why we left it in. We didn't need the extra room for charcoal.
@@markennes5208 Ahh ok that makes sense. Just seems over time the heat of the charcoal may bend the reservoir out of shape if no water is ever poured inside
Great job Mike!
Thank you very much! -Mike
Lost me at the seasoning.
Montreal seasoning is readily available and a lot of people love it which is why we used it in this video aimed at beginners. It’s particularly outstanding on prime rib; however, if you have something else you like better, go for it.
Thanks for watching.