Smoked Prime Rib
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- เผยแพร่เมื่อ 6 ส.ค. 2024
- Smoked Prime Rib
Prime Rib Recipe: www.meatchurch.com/blogs/reci...
Brussel Sprouts Recipe: www.meatchurch.com/blogs/reci...
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block - Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer: bit.ly/MCThermapen
Mill Scale 94 offset smoker: millscale.co/
44 Farms Prime Rib: www.44steaks.com/
The W Sauce: thewsauce.com/
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About Meat Church BBQ:
Welcome to the official Meat Church BBQ TH-cam channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #PrimeRib #SmokedPrimeRib - แนวปฏิบัติและการใช้ชีวิต
Love that you used a normal cut of beef that the normal working man can afford...love your videos and products I have many in my bbq arsenal...keep up the great work Matt
it's a $200 roast.
4.79# bone in prime rib and 5.79# angus bone in prime rib roast locally here deff affordable for a xmas roast.
@jmthephotogirl way less than that around here...also all the other bbq channels are showcasing wagyu prime rib that's thousands of dollars...I can get half a beef for the price of those high end ribeyes
@@jontracey7832 absolutely they run less than $20 a lb around here..way less
@@corylee2261 gotcha. i think the world has gone batty with the wagyu.
Shout out to the Meat Church BBQ team for all of their hard work in producing great vids!!
Welp, that pretty much settles it....smoking up some prime rib this weekend. Matt @ Meat Church and his videos have more influence over what my family eats than they do.
couldnt agree more! lmao
Love this comment, I feel these videos drive my shopping lists as well. Cant wait to try those brussel sprouts.
I’m all over this next week! Step by step! Thanks - your videos and my new Traeger are changing the way we eat around here. Thank you for your time.
What a fantastic cook, loved seeing you use choice grade as it shows anybody can make amazing food regardless of their budgets. It looked absolutely amazing.
Matt, love your videos. Started watching a couple of years ago when we lived in Oregon. Now we have relocated to coppell tx, and are loving life. Cant wait to come check out your store... thanks for being awesome and making great videos.
Thanks so much Matt for your very informative videos! YOU are the reason people love my brisket and prime rib!! Thank you!
Matt- thanks for all the content, it’s not easy to do well and you do. You’ve helped me get my grove back with meat and fire cooking. Pandemic kept all the pals away here in CA ( paranoid wives) for quality bbq I like to do at my place. Your vids are exactly what I need right now.
So, I tried out my 'skills' for Christmas dinner by smoking an 8 lbs Prime Rib. I wasn't real sure on what to use, other than the smoke itself, but my wife had bought me a jar of MEAT CHURCH Garlic and Herb Seasoning....and that's all I used on the Prime Rib. Fortunately, I also got a Meater for Christmas as well...and that made every thing SO much easier. I wasn't sure how everything would turn out. But I have to tell you, this is the best meal I've ever made. We have the last part of the Prime Rib slow cooking a bit more so we can finish it off tonight for dinner.
All of the smaller bits that were left over...well, we've been eating them right out of the refrigerator and even if they are cold...they are freaking fantastic! Thanks to you and your skills, videos, and thoughtful ideas...we couldn't be happier about having the Traeger Pro 22. I would bet by this time next year I will most likely have purchased a bigger smoker. Thanks for everything!
Really enjoy the longer, more detailed videos Matt!! Another great cook!!
Love the fajita on veggies AND the honey pecan is amazing on Brussels sprouts!
I'll be using this method tonight for New Years Eve!!! Thanks Matt and MC for all you do for the novice community. Happy New Year!!!
And that folks, is what BBQ is all about! Taking an ordinary piece of meat and make it extraordinary. All these other nonsense about "the most expensive" this and that , is gourmet cooking and NOT BBQ! Really enjoy this channel.
Nice job, looks great. Thanks for what you do, helping all of us that need a little help making food taste better.
Yup…. Doing my first prime rib for Christmas this year. Timely information. Thanks Matt
Tried this recipe yesterday and it was a hit! Great flavor and sooooo tender!! Will definitely be doing this again!
Smoked my first prime rib a couple months ago and it turned out fantastic. My family does a prime rib dinner every New Year’s Day and it’s safe to say that it will no longer be roasting in the oven. Smoking it is so much better.
That roast looks AMAZING! Another great cook from Meat Church. I smoked a prime rib for Christmas one year and made homemade horseradish sauce. My father in law said it was the best thing he ever ate.
Matt your team is the best! What a sensational video!! Thank you 😊
Love smoking with Post Oak! We were in Texas back in May coming through and we stopped in a place in New Braunfels, Texas called ‘Blacks Barbecue’ and I was talking to the people that were cooking the meat and they told me that they used Post oak!! I have smoked with it ever since!
Thanks for this! I did a prime rib this way for Thanksgiving and it turned out amazing. Worcestershire Sauce made it taste amazing and gave a real good color.
Always great instruction and fun to watch. Thanks Matt!
Love your videos, Matt. This one is amazing...can't wait to try it sometime. I"ve purchased your rubs, and love them. Have also purchased from 44 Farms, and love them too!! Merry Christmas to you and your family and crew !!
Thanks Matt! Another great video. What an amazing piece of Prime Rib!
THANK YOU! Our tradition is smoked prime rib every Christmas. We had your brussel sprout recipe and I want it no other way! My hubby also threw in some prime rib fat. Best I have ever had!
Love this!!
Followed your instructions and smoked on my Recteq. The only change was I added Herbs de Provence to my seasoning. It was so good. Thanks for always teaching us!
Your rubs are fire! You guys are making me look like the man for the holidays. Thank you!
Meat Church is my go to when I'm cooking anything in my pellet grill. This is my first time smoking a prime rib and this is the one I've been waiting for. When I was first attempting to cook a huge brisket I went to Tractor Supply to get some butcher paper and they had your seasoning on sale right up front so I picked up a Holy Gospel and a Holy Cow BBQ and I haven't looked back. Thanks for the work, effort and Love you put into your passion of making just really good food.
Love your videos Matt!!!!! Always concise and easy to replicate. Much appreciated
Used a bonless Prime cut Rib roast on my Recteq 700. Pulled it at 125 and it was perfect. Followed Matt's recipe loved the W sauce as a baste. Will definitely do this again.
Lovely looking prime rib. I have a 3lber set aside for Wifey and I on New Year's. This is definitely giving me ideas.
We are doing this for Christmas dinner, Traeger 780 Pro with Meat Church Pellets! Can’t wait!!!! My wife is also happy about the Brussel spouts!!
I know this is a 2 year old video, you might not see this comment... I'm sure you get a lot. But my favorite thing about your cooking is that you don't rely on injection. Injection is fine, but it's not my thing. I like relying on brines and the natural flavor in the cuts of meat so a lot of your technique aligns with how I like to cook.
I did one of your spatchcocked turkey videos for Thanksgiving! Can’t wait to try this one out on Christmas!
Hi Matt, I always like but rarely comment, until today. I was a butcher in Australia for 12 years and I just wanted to say that everything that you said, and everything that you did was spot on. From the cut of meat - my absolute fav, to the seasoning, and the cooking and resting time was all perfect, and as we saw when you cut it - incredible. Good job on the Brussels too. Bacon and onion is a perfect compliment, as was your horseradish. That is the perfect accompaniment to roast beef. Well done mate - excellent.
Dude, thank you! Our rib roast came out perfect, was picked clean. That tip on the w sauce and the holy cow rub gave the outside a pastrami like flavor and was super tender. Thanks again and Merry Christmas!
Just got done doing my first smoked prime rib. It came out wall-to-wall pink (perfect)! Thanks for the video, it was very helpful. I didn't do the worcestire sauce on it. I just did salt, pepper, garlic with a garlic and herb butter crust. So good!
Awesome video once again Matt Pittman
Will most definitely be making this Christmas Eve dinner for my family
Merry Christmas 🎄 to your family Matt as well, thanks for everything you do, keep the videos coming
We have all learned so much from your videos, I know I have and I’ve only being doing this stuff for little over a year now
Hopefully one day I’ll be able to make it from Virginia to the Meat Church shop
I just followed this recipe and it turned out fantastic.
Perfect Temp. We love Brussels in our family. Great Recipe for all of it.
Another great cook, thanks Matt!
Making a standing rib roast for our Christmas gathering with our grown children. Looks great, Matt, and thanks for the side dish ideas! Making them also.
Good luck John!
Just have to say, This is very helpful. I like that you use ready mixed spices , this is lacking so much on Cooking Videos. The Super market has lots and lots of great sauces and you are helping us discover theses sauces. Thank you from Mitch.
I was planning on doing a prime rib for Christmas anyway, now I'm going to use Worchestershire on it. I ordered some W sauce so hoping it comes before Christmas lol. Got the Holy Cow already and going to try that Brussel sprouts recipe too. Thank you for sharing.
I've been making prime rib for every Christmas for a couple of years now, except I've always used the oven. I wanted to switch things up this year by smoking it on my new pellet grill. I can't wait to see how it turns out this weekend. Thank you for the inspiration!
How'd it go on the pellet?
I have been hesitant to smoke Prime Rib and finally decided to take the plunge. Your videos are excellent and detailed. It is wonderful to have a success on a cook and your guidance helped make my Prime Rib excellent. Thank you...!
Thanks Steve!!! We drop another prime rib this week.
Thanks Matt for all your hard work!!
My pleasure!
Fantastic video. On my list of things to try on my smoker
Thanks Matt for another great video!!
Oh boy, I hope mine comes out as good as that, can't wait! Thank you. BTW, everything you grill always looks amazing!
Thank you!!
Looks fantastic! And basted like a master…..
Another slam dunk!!! Thanks Matt!
Hey Matt, thanks for this video. This prime rib was the hit of our Thanks Giving day dinner this year .
That looks amazing! Great job.
Love the Brussels sprouts with Fajita seasoning!
Dude, Matt! You're amazing!!! I ordered a boneless prime rib for x-mas and planned on throwing it on the smoker. I looked elsewhere a couple days ago for a video on how to properly smoke one because there wasn't one on your channel. It's like you were reading my mind!!! hahahaha. TY sir! Hope you have a very merry Christmas :)
Looks Great!! Fantabulous holiday meal.😋🎄👍🏼
Love your videos!! All my best wishes to you and your family this Christmas season!
Merry Christmas!
Been using Worcestershire sauce all my life on my beef barbecue. since I was about eight years old and I’m 54 now it is excellent on steaks
I love your video, upbeat, simple and exceedingly DELICIOUS! My mouth was watering.
I bought a 9.5 lb. bone-in Prime Rib roast from Whole Paycheck and followed these instructions to a tee along with the Meat Church rubs... First and foremost, it was probably the best prime rib that I have ever eaten and would like to thank you Matt for the time you spend on creating these informative and great videos. As an FYI, my roast only took me 3.5 hours @ 250 degrees with an electric Masterbuilt Smoker.
Awesome feedback Nick!!!
That sounds awesome
Did this recipe last weekend, really loved it. Great flavor! Will do it again. Making Matt’s chili with chuck roast next.
I made those brussel sprouts today. Didn't have any fajita seasoning so I made my own from the spice rack, and added mushrooms. Also used white onions instead of red. Delicious!
Love to hear it!
I'm doing this tonight for sure👍🏾 let's start 2022 with a banger🤤🤤🤤
Matt you are awesome! Keep them videos rolling! Merry Christmas to you and yours
Thank you Bruce!!!
Great video. Thank you for sharing.
Last brisket I made used Worchestershire as the binder for SPG and I used 2/3's Worchestershire to 1/3 red wine vinegar plus a few tablespoons of turbinado / raw sugar as a spray to baste it.
Definitely a believer that Worchestershire belongs in beef. I can't make burgers without it. I look forward to trying that W Sauce. Thanks again for sharing.
Just cooked this! My mouth is watering and the meat is resting & the Smell is wonderful🤤! 🥩!
Love your work.
Wishing you and your family a joyous and safe Christmas.
You as well Jeffrey!!
Honestly amazing video thank you for share with us
I did this as well, but I did a salt encrusted version, and it was muah spectacular.
Blessings 👣
Absolutely awesome explanation
What a cook! And the brussels, oh yeah
This is a killer video as ALWAYS and I love that you are trying to play to the average person with meat that is not over the top!!
That's a wild nickname I'm not gonna lie
My husband would die for some of that, love it.
Matt you are killin me with this one brother. Great job 👊🏼
I also found out from my buddy Long Duck Dong that our local Ace Hardware sells your seasonings!
Can't wait to try this. Salivating.
I wanted to let you know that I watched this video looking for tips on how to smoke a Prime Rib I had. I hadn't planned on trying any new rubs as I am usually just a salt pepper and garlic person. I have tried a lot of other rubs in the past and have always been disappointed. I figured I would give your holy cow a try after watching your video. I have to say it did not disappoint me. It was a very savory rub with salt, pepper and garlic notes. I and my family very much enjoyed it. Thank you for introducing me to your product. I look forward to trying some of your others. Keep doing what you are doing, I loved the tips and enjoyed the video as well. Sincerely Jared from North Dakota.
I like that you did a side. I'm always left hanging on what to serve with the entree.
Thank you for this. It was the only thing there weren't any leftovers from!
Man I wish I had a neighbor like you! No one around me likes to do this stuff and I love it! Love the Brussel Sprout side. I also do a similar one but lack the Carolina Cooker, so I bake mine with some swiss on top. Love your cooks man! (Cheers from a M Lite fan as well)!
Awesome! Merry Christmas and God bless!
What a nice looking rib roast. And that Mill Scale 94 is a beaut.
Thank you!!
I love these videos. Matt always does an excellent job. I just purchased a choice grade rib roast at Tom Thumb for under $6.00 a pound.
I work at Costco Pharmacy and when Traeger’s crew comes to sell grills they always recommend Matt and Meat Church! Matt keeps it real for us and I appreciate the videos Matt
He doesn’t use his Traeger anymore. Only
When they pay him.
Far out that side looks good too man, keep it going on those sides I need ideas for Xmas and NYE parties
Excellent job Matt I've been cooking for about 20 years and I've tried a lot of different spices and did a lot of different things myself but I have to give credit where credit is due I bought a jar of your holy cow seasoning and put it on a picanha dropped it on the wood smoker ran it about two-and-a-half hours I pulled it and let it rest for about an hour covered when I cut into it of course it was juicy and beautiful perfect medium-rare I pulled it at 125 with the flavor profile from the holy cow seasoning I had to say holy cow it's absolutely delicious that had to be one of the best picanha I I've ever made so I tip my hat to you Matt and anybody who reads this take my word for it go get yourself some of that holy cow and you'll be singing the same tune I can guarantee you that
Nothing better than W sauce on a prime rib coming off a stick burner!
Cheers.
Cheers!
Looks amazing, need to try the W sauce
Going to try one on my Pi Boss tomorrow .Looks great.
Love it brother. Good stuff. I got a choice rib roast, ready to go after this video 🔥
..I can taste it from here ..love this ..you rocked it bro ..
Love the onion flick!!!!
This is what’s for dinner tonight
This guy has a lot of experience and even more good common sense and practicality. And yes, he knows and loves BBQ and Smoke.
Appreciate that Shane!
That looks fantastic. I just ordered the W sauce.
Bought a prime rib today, and then this video popped up. Also just ordered some W Sauce, hope it arrives next week for Christmas dinner. :)
Thanks for another awesome video, Matt. Appreciate your work. If you haven't bought his rubs, definitely consider checking them out.
Your right! If that's choice than I would love to see what there standard for Prime is!
Hey Matt, fantastic videos. My only issue is I don't have enough storage in my kitchen for all your spices. I have them all and duplicates of some. I made a brisket following your video the last weekend for a Super Bowl party and it was an incredible hit. This weekend for family I am doing the bone in standing prime rib as per this video. I am sure it will be equally as good. If I ever come to Texas, I am going to make a visit for sure. Thanks for making me the most popular cook on the block in Kernersville, NC.
That looks awesome, very good job.
Thank you very much!
Im literally salivating!!!! This looks so scrumptious! I prefer the horseradish sauce along with Au jus.
Kroger had a bunch of these after Christmas for cheap! Got a small roast for $38!! Had a thick fat cap that required some aggressive trimming but came out amazing. Did salt and pepper with a rosemary garlic butter glaze. Don’t season these quite as aggressively as ribs. Big cut but has great flavor