Your videos never fail to disappoint. Followed your instructions and my first smoked prime rib on my Camp Chef came out perfect. I thank you, my wife thanks and most of all my belly thanks you. 🤗
Thanks man! I see these prime ribs out there and some of them looked overcooked... I thought mine turned out great and so did our guests. Thanks for watching
I know better than to watch your videos in the morning because they make me daydream all day about whatever you made. Damn, that roast looked good! 🤣 Nice job, sir! 👍👍
@@AndersonsSmokeShow you bet. Keep up the good cooking videos. I bought a Pitts and Spitts Maverick pellet grill about 7 years ago. And I have perfected cooking briskets on it. I cook for all my family holiday gatherings. Usually about 20 members come. And they all say they have eaten brisket at many smoke house restaurants. They all say mine is better than any they have had anywhere else. Anyway thanks again for the rib roast recipe. I have done it twice now. You could do a follow up for folks trying it out for the first time. To check it for doneness. One could slightly carve the bone out and look at the meat internally and get a look at how done the cut is done. If it is still a little to undone they can throw it back on for a little time longer. By cutting the bone instead of cutting thru the bulk of the meat it won’t mess it up and bleed out the juice as bad. Just a thought. I cooked a second one and it was a little more rare than I wanted. So I came up with the idea I just mentioned of carving some of the bone to look at it for doneness. It worked great for me. It was really cold outside when I cooked my second one so I’m sure that may have affected it possibly. But again your recipe is a APlus grade from me. Cheers!!
Looks great, going to gove this a go on xmas. 2 questions: if my roast didnt come tied, do I need to tie it and if i dont have that seasoning, what do I use? Thanks
@@AndersonsSmokeShow you're welcome. I've had a pellet grill for a few months and this will be my first prime rib. I'm cooking this at my house and transporting it to my Mom's which is 30 minutes away. Would you suggest I wrap in foil and a cooler to keep it warm?
What benefits are there to searing at the end opposed to searing at the beginning? A lot of other guides recommend a 15min sear @ 500 at the start, then smoking at 225.
Thanks for the video. What was the total cool time for this 8lb? I have the same grill and an 8 pounder for Christmas. Just trying to time out the cooking. Thanks!
I try and bounce between my cookers (I have 6 hahah). I had 3 videos in a row on the MB40 and figured I would do a couple on my Camp Chef. Thanks for watching!
Another winner!,I know what u mean by seeing some overcooked(was it bad lighting LOL)by some big names.Yours,swinelife&Harry Soo's were the best Iv'e seen AND for a 1st timer Smokin Joes looked great too
I have really enjoyed your videos I noticed you also have a master built 40 inch electric charcoal smoker. If you could only purchase one pit which would you purchase a pellet grill or the master built smoker? Can you cook a prime rib on the electric smoker? Thank you
I like them all for different reasons. I’d take the gravity series over the 40 inch due to build quality. I think I’d go with my pellet grill overall because it’s simple. It works great, it’s efficient, and it makes great food.
I've cooked several Prime ribs in the oven before, finally smoked one in my Pit Boss Pro Series 4 yesterday using your video as a guide for time & temp. As I did not have the rub you used I kept it simple using horseradish sauce as a binder & KosmoQ's SPG & Texas beef rubs. Gotta admit smoked Prime rib beats out oven-roasted, thanks for the video Sir. BTW use a drill on those little shaker cap holes lol.
Yeah smoked prime rib is phenomenal! Since it’s a nice thick cut you’re able to really get some nice smoke on the meat and it makes for such a tender and juicy meal! Oh I definitely need to do something with those Spiceology shakers.... it’s so annoying lol
I like them both, but for different reasons. I do like the taste of charcoal as well as the ability to use some hardwood chunks, but the simplicity of the camp chef wins it for me. I use my Camp Chef 3-4x per week. It’s easy to operate, burns clean, and makes great food.
How did it taste when you sampled it with the black rubber gloves? Did the meat have notes of latex or nitrile? Shuck the morgue gloves. Grandmas been cooking for hundreds of years with bare hands. #handsoncooking
I run a pair of expensive cameras. Like over $10k expensive. I wear the gloves so that I can take them off and have clean hands to handle my equipment in between shots. If I had to wash my hands every single time I touch something it would take me 10 hours for a 2 hour cook.
Great video buddy, I've heard some good things about the B&B pellets but have never tried them. I always thought Lumberjack pellets were the best myself. Great job on the prime rib, it looks delicious!
Excellent video! I'm planning on buying the Woodwind 24 next month. So I have 3 questions. 1) did you get a lot of smoke flavor with the high smoke setting? 2) With the high smoke setting, did you get large temperature swings? 3) Overall how is the PID controller working for you (steady temperatures on all your cooks)?
I get a good about of smoke flavor when I set it to some of the higher smoke settings. I typically run at smoke level 10. My grill runs very well at smoke level 10 or any of the other.... very well tuned. The PID controller is a game changer for sure! If you are going to buy direct from camp chef, consider clicking the link in the description even if it’s for my SmokePro... that will let Camp Chef know what you came from my channel! Thanks for watching!
Great videos man it definitely came out perfect, keep up the great content. I'm sorry but I didn't hear you say how many pounds did you cook? How many total hours did it take to cook and roughly what was the temperature outside. I'm going to be cooking mine Friday and just trying to get an idea. Thanks
Thanks for watching Mike! This prime rib with the bones was about 8.2lbs. It was about 45F outside that day and it took 3 hours to hit 115F internal temp. After the sear and rest i believe it was a little under 4 hours. In the past I have had thicker prime ribs which would obviously take longer.
Great video, great looking prime rib….but if that was smoke level 10, I’d hate to see level 5. I literally didn’t see any smoke at all until the & minute mark of the video. I do a lot of smoking on a big stick burner, and I really want to get a good pellet smoker, for ease of use, but I’d think they would have to put out more smoke than that. Otherwise, it seems like it’s just an oven.
Hi Andrew! I’m new at smoking but have a few cooks under my belt with a masterbuilt 560. Would you do anything different for a prime rib smoke with the masterbuilt? Thanks for your time.
I would do it exactly the same. It turned out great! The only flexibility that you have with the 560 is the ability to bump the temp up higher for the sear.... so maybe I’d get it up to 500+. Just make sure that you are monitoring that internal temperature.
I always cook prime rib for the Holidays on a smoker. BEEN DOING IT FOR 44 YEARS ALWAYS COMES OUT GOOD.
Also liked your video too
Thanks!
to see you so young makes me fell old.. that looks Awesome.
yes I follow your posts.
Your videos never fail to disappoint. Followed your instructions and my first smoked prime rib on my Camp Chef came out perfect. I thank you, my wife thanks and most of all my belly thanks you. 🤗
Awesome! Glad you guys enjoyed it!
Thanks man!!!! NIce and easy.....great job, going to make this!.... new subscriber here!!
I love the simplicity of this recipe! I will be smoking a prime rib on MY Camp Chef real soon, and you can bet I will be using your recipe! Thanks!
I might try for Easter thank you for the video
Prime rib is great! It’s too bad that people don’t make it more often!
That cut down the middle was money! That's a great cook. I'll definitely need to expand my rub collection.
Thanks man! I see these prime ribs out there and some of them looked overcooked... I thought mine turned out great and so did our guests. Thanks for watching
Nice job on that Prime rib buddy! It was perfectly cooked. 🤘
Thanks Joe! I appreciate the kind words!
I know better than to watch your videos in the morning because they make me daydream all day about whatever you made.
Damn, that roast looked good! 🤣 Nice job, sir! 👍👍
Hahaha I would pass these around the office at about 10am.... I know.... it was cruel! Thanks for watching!
I cooked just like you said and mine came out perfect. Sunscribed
Thanks for the sub!
@@AndersonsSmokeShow you bet. Keep up the good cooking videos.
I bought a Pitts and Spitts Maverick pellet grill about 7 years ago. And I have perfected cooking briskets on it. I cook for all my family holiday gatherings. Usually about 20 members come. And they all say they have eaten brisket at many smoke house restaurants. They all say mine is better than any they have had anywhere else. Anyway thanks again for the rib roast recipe. I have done it twice now.
You could do a follow up for folks trying it out for the first time.
To check it for doneness. One could slightly carve the bone out and look at the meat internally and get a look at how done the cut is done. If it is still a little to undone they can throw it back on for a little time longer. By cutting the bone instead of cutting thru the bulk of the meat it won’t mess it up and bleed out the juice as bad. Just a thought.
I cooked a second one and it was a little more rare than I wanted. So I came up with the idea I just mentioned of carving some of the bone to look at it for doneness. It worked great for me. It was really cold outside when I cooked my second one so I’m sure that may have affected it possibly.
But again your recipe is a APlus grade from me. Cheers!!
Looks great, going to gove this a go on xmas. 2 questions: if my roast didnt come tied, do I need to tie it and if i dont have that seasoning, what do I use? Thanks
How long did it take to sear when you put it on?
Awesome looking prime rib!!
Thanks Ricky! I appreciate it!
Excellent video and it looks delicious. Perfect explanation of each step to a beautiful prime rib.
Thanks Charles! I appreciate the kind words
@@AndersonsSmokeShow you're welcome. I've had a pellet grill for a few months and this will be my first prime rib. I'm cooking this at my house and transporting it to my Mom's which is 30 minutes away. Would you suggest I wrap in foil and a cooler to keep it warm?
Charles Rush yeah that would be just fine. Treat that as the rest.
@@AndersonsSmokeShow thank you
What benefits are there to searing at the end opposed to searing at the beginning? A lot of other guides recommend a 15min sear @ 500 at the start, then smoking at 225.
Thank you for this video! I'm excited to be trying it today! Just curious, how long did it take to cook at 400-degree setting?
Thanks for the video. What was the total cool time for this 8lb? I have the same grill and an 8 pounder for Christmas. Just trying to time out the cooking. Thanks!
Nice man! That looked good!
Going to do a roast tomorrow.
Thanks!
Im fixing to do a 20-pound roast. Im looking for more of a med range on the meat. Other than taking longer to cook, any suggestions?
If you’ve had it clam shelled why not put seasoning on the inside then tie it back up?
Looks great! Just curious why you don't use the probes that come with the Camp Chef. Thanks for the video!
I’m an affiliate with ThermoWorks and I love their products... it’s nothing against Camp Chef
I fond the camp chef probes are off by about 5 degrees. I always use a separate instant read thermometer to double check.
Great video! Your prime rib looked delicious.
Thanks Bucky! It was a hit at the dinner table!
How come your not using the Masterbuilt 40?
I try and bounce between my cookers (I have 6 hahah). I had 3 videos in a row on the MB40 and figured I would do a couple on my Camp Chef. Thanks for watching!
Nice job Andrew!!! That turned out perfect and I really like that rub you used!! I need to get some and try it!! Have a great weekend brother!!
Thanks man! I really love those Spiceology specialty rubs! Thanks for watching and have a good weekend as well!
Looks great! Awesome job!
Thanks Micah! Appreciate it!
hella nice!!!
Thanks JB! Love me some prime rib!
Another winner!,I know what u mean by seeing some overcooked(was it bad lighting LOL)by some big names.Yours,swinelife&Harry Soo's were the best Iv'e seen AND for a 1st timer Smokin Joes looked great too
Thanks man! I noticed quite a few that were a little over cooked per my prime rib liking. This one was great though! Thanks for watching
I have really enjoyed your videos I noticed you also have a master built 40 inch electric charcoal smoker. If you could only purchase one pit which would you purchase a pellet grill or the master built smoker? Can you cook a prime rib on the electric smoker?
Thank you
I like them all for different reasons. I’d take the gravity series over the 40 inch due to build quality. I think I’d go with my pellet grill overall because it’s simple. It works great, it’s efficient, and it makes great food.
I've cooked several Prime ribs in the oven before, finally smoked one in my Pit Boss Pro Series 4 yesterday using your video as a guide for time & temp. As I did not have the rub you used I kept it simple using horseradish sauce as a binder & KosmoQ's SPG & Texas beef rubs. Gotta admit smoked Prime rib beats out oven-roasted, thanks for the video Sir. BTW use a drill on those little shaker cap holes lol.
Yeah smoked prime rib is phenomenal! Since it’s a nice thick cut you’re able to really get some nice smoke on the meat and it makes for such a tender and juicy meal! Oh I definitely need to do something with those Spiceology shakers.... it’s so annoying lol
Do you prefer your Camp Chef or Masterbuilt Gravity smoker? I'm considering the camp chef. Great video!
I like them both, but for different reasons. I do like the taste of charcoal as well as the ability to use some hardwood chunks, but the simplicity of the camp chef wins it for me. I use my Camp Chef 3-4x per week. It’s easy to operate, burns clean, and makes great food.
Thanks 😁
Thanks for watching!
How did it taste when you sampled it with the black rubber gloves? Did the meat have notes of latex or nitrile? Shuck the morgue gloves. Grandmas been cooking for hundreds of years with bare hands. #handsoncooking
I run a pair of expensive cameras. Like over $10k expensive. I wear the gloves so that I can take them off and have clean hands to handle my equipment in between shots. If I had to wash my hands every single time I touch something it would take me 10 hours for a 2 hour cook.
Great video buddy, I've heard some good things about the B&B pellets but have never tried them. I always thought Lumberjack pellets were the best myself. Great job on the prime rib, it looks delicious!
I would definitely give BB pellets a try some time. I really like them. Thanks for the kind words and thanks for watching Darin!
Excellent video! I'm planning on buying the Woodwind 24 next month. So I have 3 questions. 1) did you get a lot of smoke flavor with the high smoke setting? 2) With the high smoke setting, did you get large temperature swings? 3) Overall how is the PID controller working for you (steady temperatures on all your cooks)?
I get a good about of smoke flavor when I set it to some of the higher smoke settings. I typically run at smoke level 10. My grill runs very well at smoke level 10 or any of the other.... very well tuned. The PID controller is a game changer for sure! If you are going to buy direct from camp chef, consider clicking the link in the description even if it’s for my SmokePro... that will let Camp Chef know what you came from my channel! Thanks for watching!
Nice
Thanks!
Great videos man it definitely came out perfect, keep up the great content. I'm sorry but I didn't hear you say how many pounds did you cook? How many total hours did it take to cook and roughly what was the temperature outside. I'm going to be cooking mine Friday and just trying to get an idea. Thanks
Thanks for watching Mike! This prime rib with the bones was about 8.2lbs. It was about 45F outside that day and it took 3 hours to hit 115F internal temp. After the sear and rest i believe it was a little under 4 hours. In the past I have had thicker prime ribs which would obviously take longer.
@@AndersonsSmokeShow Thank you for getting back to me it is greatly appreciated.
DO YOU LET IT REST WITH FOIL WRAP OR WITHOUT
I covered it with foil, not necessarily wrapped.
I'm dry aging a couple rib roasts for 45 days. I'm curious if anyone has smoked a high quality dry aged roast. Looks good btw.
I’m sure that’ll be freaking amazing!!!!
appreciate you. pineapple stuffed with pork loin or beef loin wrapped in bacon weave.
I actually plan on doing that one of these days
Great video, great looking prime rib….but if that was smoke level 10, I’d hate to see level 5. I literally didn’t see any smoke at all until the & minute mark of the video. I do a lot of smoking on a big stick burner, and I really want to get a good pellet smoker, for ease of use, but I’d think they would have to put out more smoke than that. Otherwise, it seems like it’s just an oven.
Hi Andrew! I’m new at smoking but have a few cooks under my belt with a masterbuilt 560. Would you do anything different for a prime rib smoke with the masterbuilt? Thanks for your time.
I would do it exactly the same. It turned out great! The only flexibility that you have with the 560 is the ability to bump the temp up higher for the sear.... so maybe I’d get it up to 500+. Just make sure that you are monitoring that internal temperature.
@@AndersonsSmokeShow thanks so much. I really appreciate you and your channel.
Thanks! I appreciate the kind words
Why bother pulling the roast while cranking up the temp? Just curious because I would have just left it.
Because it can take 5+ minutes to heat up sometimes… therefore it would continue to cook without getting any form of a sear while it heats up
No au jus with the drippings? Fail.
$$$❤️❤️👍👍👍
Thanks Curtis!
Please stop saying grill. It’s an outside oven. You turned a knob. No charcoal or wood.
Prime Rib should not be gray like this.😢
It’s not gray. In the lighting it’s hard to get it to show the true color. It temped exactly where it should be and was incredible.