The fact that you didn't make the sandwhich plating look all proper is the reason why I love this channel so much. It just looked like you were fixing yourself a plate and just so happen to be explaining how it works. Well done!
HowToBBQRight a huge fan of your page btw, been subscribed for a good while now. I have a question though, if I were to get a whole ribeye would it work to slice it into steaks and then grill them? Or is it taboo to do that with this cut of beef? Thanks in advance.
I made the "Perfect Sandwich" with a eye of round, slow smoked and reversed seared. Lady at the bakery had fresh onion rolls too! Outstanding, love the videos. Keep em coming
quich question, I know you always give us everything we need on the recipes however I was wondering that is the temp difference to go from something like medium rare to medium or medium well? is it something like 10,20 degree deference, is there a table we can use as a guide?
I'm struggling with getting consistent thermometer temperatures. Is there a general rule for where I should place the probe? I can get variance between 10 and 15 degrees depending on where I place it. Great videos. You've taken me from novice to a pretty darn good cook! Thanks for your help!
Steve Morton you want it in the center. Sometimes offset towards bones in big cuts that have them. Basically, aim to let it give you the lowest reading it will. You'll get the most accurate reads when you can insert the probe as deeply as possible. For instance, on this roast, I would have gone diagonally so the tip of the probe would be in the dead center when completely hilted. On steaks, I go in on the edge to get the tip to the center. Also, f you leave the probe in during cooking, it can read about 5 degrees high due to heat in the stem conducting to the thermocouple.
Man I love the way you cook brotha !! I’ve been taking tips from you for years now and you’ve never let me down !! Just wanted to give you a big thanks and a Merry Christmas from my family that’s has been enjoying your recipes!!
Trying this out for tonight's dinner except on the green egg (running low on pellets). Just took it off at 125 and letting it rest for 2-2.5 hours. Already looks delicious!
Malcom, that meat looks outstanding. Looks perfectly cooked... I'd love to hear why you chose 250° instead of maybe 300 or 350 for this cook. I have cooked various beef roasts before but never one like that. I am fond of the crispier outer shell that gets on the meat at a little higher temp. Lookin' good brother! Keep up the great work! I don't comment often but I watch all your videos... great stuff!
Great video. You've are my go to video pitmaster and you have greatly improved my smoking and you may get tired of me telling you that. Thanks to your video on different types of smokers I've taken the plunge into a Yoder YS640 and waiting for it to come in. Coincidentally the ribeye is one of the first meats I want to do. Anyways thanks again for all your help.
I recommend a ciabatta bun instead of onion roll. Toast the ciabatta first. That’s the only change I would make. Everything else about this video is absolute perfection
Looks awesome. When I do rib roasts, I like to salt 12-24 hours in advance to let it permeate, prefer bone-in, score the fat cap, cook fat side up, and start it at high temp (450-500) for 15-20 minutes before dropping to 225 for the duration. And if I'm burning wood or charcoal for beef, it's gonna be mesquite. Those sandwiches look delicious, though, and the meat looks like the perfect medium rare.
Love these videos as I am about 6 months in to cooking with my first smoker. Question. Is a rib eye roast the same thing as a Prime rib roast ? Or is it a different cut?
Same thing. Prime rib roast is a prime cut if it says "Prime" otherwise u can get a choice cut ribeye roast, which is still the same. Most people just get the choice to save some money. Most bbqers stay away from select cuts.
Hell yes another great BBQ recipe made this for my sons birthday meal and he loved it i love smoking on my U.D.S (ugly drumm smoker) and his recipes never fail thanks
Malcom , if I smoke it on my WSM and stayed at 225 how long do you think it would take? Using the water pan. If I do not put water in pan it shoots up on temp.
i do have one concern,wouldnt using the montreal steak seasoning on top of the s&p make the rub more cakey while its on the grill,and after it comes off,wouldnt it be better just to mix both into just one rub,then apply it to the ribeye?
How long does the meat rest in the dry cooler? Thanks, love your recipes, this will be my third, I did pork butt and pork ribs, they came out excellent.
Man dude, I need some of those sandwiches. Hey quick question, where did you get that knife? I saw that franklin slices brisket with one of those and was wandering if you ever tried it?
Malcom what do you suggest as far as temp probes. I seen you use different kinds. What is the best in your opinion? Im fixing to spend a lil money on a nice quality set.
How did you collect the au jus? Great videos! Thank you. I just bought a ''Good One'' Open Range looking forward to smokin' a ton different meat/cuts this Spring/Summer.
May seem like a simple question...but serving for a party, how do you keep it warm without drying out in a chafing dish with a sterno..just cover it..or do you prefer letting it float in au jus?
This sucker might be your finest work ever. Every slice you cut was torture, then topped with sweet onion and more pain. Why do you keep doing this to us.
So if you pull it at 125, what does the internal temp rise to while resting? Maybe 140? That looked like it was cooked to a good medium so just curious.
Hi Malcom, you have no idea how many times I've watched this video. I had it in my mind 'I can do this' .. that is til I drove over to Costco last night and priced a whole boneless ribeye. Smallest one I could find was 16 lbs @ 9.99 a lb. $160 dollars! Question, I know this is a prime piece of meat, does it ever go on sale? Tim
What was the final internal temp of the roast after resting, or did you bother to check? My smoker (electric) just gets to around 225 if that, so it would take a while longer to cook something like this. But damn, that roast looked fantastic, I wanted one of those sandwiches so bad I could almost taste it! Watching your videos is as much education as torture sometimes!
We smoked a ribeye roast tonight to the specifications of the video, after we rested for an hour the meat temperature was 140*. The first few bites were very delicious but as we continued eating the fat turned to a waxy coating in our mouth. Is there any insight you can offer as to what we may have done wrong?
There are 4 people I want on my deserted island. Me, a fertile 18-23 year old woman, a doctor, and Malcom. You're awesome man! Your instructions haven't failed me yet. Thank you.
Best BBQ channel on youtube
TheBubbadub true story
BBQ Pit Boys
so good
100%
indeed👍👍👍👍👍
You rock good sir and Epstein didn’t kill himself
I used beef stock and mixed it with the drippings so we could dip those sandwiches.
Love watching your old stuff. Great recipes, but it's just fun to watch and see how far you've come. Your awesome man!
The fact that you didn't make the sandwhich plating look all proper is the reason why I love this channel so much. It just looked like you were fixing yourself a plate and just so happen to be explaining how it works. Well done!
It's pretty easy and straight-forward to cook. Just watch your internal temp and it will turn out gooood.
HowToBBQRight a huge fan of your page btw, been subscribed for a good while now. I have a question though, if I were to get a whole ribeye would it work to slice it into steaks and then grill them? Or is it taboo to do that with this cut of beef? Thanks in advance.
@@dakotaclark5572 they sell them super cheap during Christmas where I live. I buy one for roasting and one for cutting into steaks.
Don't understand how anyone could thumbs down any video from Malcom! Hands down the best BBQ channel on you-tube!
Still here for the early days 🔥
That prime rib looks amazing! The meat doneness looked perfect.
Crazy how much better he's gotten at both cooking and presenting on camera.
this is your best video in my opinion, i love all your rib videos because ribs are my favorite food but that is one beautiful piece of meat
I think this man could smoke a boot and I'd eat it. Great videos Malcom!
I made the "Perfect Sandwich" with a eye of round, slow smoked and reversed seared. Lady at the bakery had fresh onion rolls too! Outstanding, love the videos. Keep em coming
quich question, I know you always give us everything we need on the recipes however I was wondering that is the temp difference to go from something like medium rare to medium or medium well? is it something like 10,20 degree deference, is there a table we can use as a guide?
I'm crying looking at this vid man,,,,my mouth is watering and I'm headed to Costco to get a roast,,,LOL
I'm struggling with getting consistent thermometer temperatures. Is there a general rule for where I should place the probe? I can get variance between 10 and 15 degrees depending on where I place it.
Great videos. You've taken me from novice to a pretty darn good cook! Thanks for your help!
Steve Morton you want it in the center. Sometimes offset towards bones in big cuts that have them. Basically, aim to let it give you the lowest reading it will. You'll get the most accurate reads when you can insert the probe as deeply as possible. For instance, on this roast, I would have gone diagonally so the tip of the probe would be in the dead center when completely hilted. On steaks, I go in on the edge to get the tip to the center. Also, f you leave the probe in during cooking, it can read about 5 degrees high due to heat in the stem conducting to the thermocouple.
Malcom, I Absolutely love your cooking style and your videos! Thank you for posting!
This Is one of the best recipes on your channel thanks for share it
Man I love the way you cook brotha !! I’ve been taking tips from you for years now and you’ve never let me down !! Just wanted to give you a big thanks and a Merry Christmas from my family that’s has been enjoying your recipes!!
I tried your method last night and everyone loved it although it was slightly over cooked. many thanks!
How did u make that much au jus from one roast? Did u catch drippings in the smoker?
Trying this out for tonight's dinner except on the green egg (running low on pellets). Just took it off at 125 and letting it rest for 2-2.5 hours. Already looks delicious!
Tony N. your making one heck of a dinner!
HowToBBQRight Malcom Reed oh it was, didn't last long for sure.
Thanks for the tips! I have a rib roast (bone-in) going on our smoker tonight for dinner and I'll be using your info for sure!
Malcom, that meat looks outstanding. Looks perfectly cooked... I'd love to hear why you chose 250° instead of maybe 300 or 350 for this cook. I have cooked various beef roasts before but never one like that. I am fond of the crispier outer shell that gets on the meat at a little higher temp. Lookin' good brother! Keep up the great work! I don't comment often but I watch all your videos... great stuff!
Great video. You've are my go to video pitmaster and you have greatly improved my smoking and you may get tired of me telling you that. Thanks to your video on different types of smokers I've taken the plunge into a Yoder YS640 and waiting for it to come in. Coincidentally the ribeye is one of the first meats I want to do. Anyways thanks again for all your help.
Hello Malcom this looks incredible. Would you mind elaborating on how you made the au jus that we saw at the end of the video?
PurpleChevron It was pretty easy - a box of beef broth and a packet of Beef Au Jus and that was it
HowToBBQRight Malcom Reed 1/2 cup of strong coffee...added Awesome!
HowToBBQRight Malcom Reed ok I was also wondering about that who would've thought that's all it was can't wait to try good work my man
this channel taught me how to eat very well.
I recommend a ciabatta bun instead of onion roll. Toast the ciabatta first. That’s the only change I would make. Everything else about this video is absolute perfection
Following your instructions and smoking a 6 lb ribeye right now. Thanks for your guidance!
Malcom, that is a thing of beauty, and I bet tasty too. Thank you for sharing. Merry Christmas
Love watching your videos Malcom.. Always got something tasty cooking! Thanks for all the information!
Making that this weekend brother!! You’re the best Malcolm. As you would say, “that’s a slapper right there” haha
Looks awesome. When I do rib roasts, I like to salt 12-24 hours in advance to let it permeate, prefer bone-in, score the fat cap, cook fat side up, and start it at high temp (450-500) for 15-20 minutes before dropping to 225 for the duration. And if I'm burning wood or charcoal for beef, it's gonna be mesquite. Those sandwiches look delicious, though, and the meat looks like the perfect medium rare.
Dude, you're a beast on the smoker, Awesome video
Have you ever tried to put a spicy honey binder on it before you use spice? Its so good
That is awesome!! I cant to see if I get my smoker for Xmas. This will be one of the firsts. You did an excellent job!
Best BBQ video in the history if the net
I like your style Malcom!
Malcom, you are straight KILLING ME!!! AWESOME BROTHER!
Grilling in the front yard ....priceless .Good looking ribeye my man.
you know its a good video when it makes you Yelp the nearest place that sells a ribeye sandwich for lunch.
You would be in my top pick for zombie apocalypse survival team! Love you videos and killer hog spices and glazed, I buy them over and over again!
This guy really knows what he's doing!
Do you let the meat cool to a specific temp before you put it in a cooler? If you put it in to hot will it keep cooking in the cooler?
this looks amazing and I'm gonna be replicating it in a couple days for christmas!
ONce again I have enjoyed your prime rib video. Sure glad I Subscribed your channel I am never disappointed.
Love these videos as I am about 6 months in to cooking with my first smoker. Question. Is a rib eye roast the same thing as a Prime rib roast ? Or is it a different cut?
Same thing. Prime rib roast is a prime cut if it says "Prime" otherwise u can get a choice cut ribeye roast, which is still the same. Most people just get the choice to save some money. Most bbqers stay away from select cuts.
David D. Cool, Thanks for the info. I’m going to try this on New Year’s Day next week.
Malcom, I was wondering if you buy or make the Horseradish Mayo & what the recipe is if you make it. Great video !
Malcolm - it looks like you smoked it with the Fat side down. I'm curious if you recommend that way or if there is a difference if smoked Fat side up?
Hell yes another great BBQ recipe made this for my sons birthday meal and he loved it i love smoking on my U.D.S (ugly drumm smoker) and his recipes never fail thanks
Malcom , if I smoke it on my WSM and stayed at 225 how long do you think it would take? Using the water pan. If I do not put water in pan it shoots up on temp.
You’re killing me here with this recipe. Guess I’m gonna have to go out and get me one of them routes.
Another great cook in the books, thanks for sharing.
i do have one concern,wouldnt using the montreal steak seasoning on top of the s&p make the rub more cakey while its on the grill,and after it comes off,wouldnt it be better just to mix both into just one rub,then apply it to the ribeye?
How long does the meat rest in the dry cooler? Thanks, love your recipes, this will be my third, I did pork butt and pork ribs, they came out excellent.
R Padilla I let it rest for at least 2 hours in a dry cooler. The longer you let it rest, the better it's going to be.
+E Sparks You sir, are a complete tool. Go back to playing your video games.
Oh my god why do i put myself through this? Another awesome video Malcom.
Man dude, I need some of those sandwiches. Hey quick question, where did you get that knife? I saw that franklin slices brisket with one of those and was wandering if you ever tried it?
Would the time and temp change much if it is a bone in ribeye?
Malcom what do you suggest as far as temp probes. I seen you use different kinds. What is the best in your opinion? Im fixing to spend a lil money on a nice quality set.
Hi Malcom how do you make that dipping sauce that you made in the end of the video for dipping the meat in?? Thanks :)
So fun to revisit Malcom’s original vids. Still relevant.
How did you collect the au jus? Great videos! Thank you. I just bought a ''Good One'' Open Range looking forward to smokin' a ton different meat/cuts this Spring/Summer.
Malcom, you've outdone yourself.
I love perfect sandwiches. That looked great.
You're the man! That looks soooo good!
On my bucket list to do for sure
May seem like a simple question...but serving for a party, how do you keep it warm without drying out in a chafing dish with a sterno..just cover it..or do you prefer letting it float in au jus?
in my experience if you just keep it in the cooler that you let it rest in its own heat will keep itself warm.
Yum ! I keep a scewer to plug up the juice leak when i pull out the temp probe .
Damn Bro, this is the BEST VID YET.....
What temp did you cook at with your smoker?
This sucker might be your finest work ever. Every slice you cut was torture, then topped with sweet onion and more pain. Why do you keep doing this to us.
Holy crap that looks amazing!
At what temp you run the smoker at?
Wow! That looks amazing! I could eat that everyday!
going to be making this for christmas dinner! thank you.
Whats the best wood flavor for smoking whole ribeye? Planning one for xmas dinner ;)
Man that looked Tasty malcom - nice job!
So if you pull it at 125, what does the internal temp rise to while resting? Maybe 140? That looked like it was cooked to a good medium so just curious.
Wonderful! I NEED to make this roast!
That looked amazing I bet it tasted amazing
How did you get so much dipping juice?
Thanks for the detailed video. It was my first time and the ribeye turned out perfect. Not going to kill it with bread but thanks for the instructions
My kind of guy making two sandwiches first go around!
I just got a 21 pound ribeye, you still recommend 15 to 20 minutes a pound? And 125 to 130 internal?
Thank you and you got a new sub here. About to smoke my first whole rib eye.
Hope you see this about how much cook time altogether including the rest
Hi Malcom, you have no idea how many times I've watched this video. I had it in my mind 'I can do this' .. that is til I drove over to Costco last night and priced a whole boneless ribeye. Smallest one I could find was 16 lbs @ 9.99 a lb. $160 dollars! Question, I know this is a prime piece of meat, does it ever go on sale? Tim
What was the final internal temp of the roast after resting, or did you bother to check? My smoker (electric) just gets to around 225 if that, so it would take a while longer to cook something like this. But damn, that roast looked fantastic, I wanted one of those sandwiches so bad I could almost taste it! Watching your videos is as much education as torture sometimes!
I got one of those iSmell accessories for my iPad, and man does that smell wonderful.
We smoked a ribeye roast tonight to the specifications of the video, after we rested for an hour the meat temperature was 140*. The first few bites were very delicious but as we continued eating the fat turned to a waxy coating in our mouth. Is there any insight you can offer as to what we may have done wrong?
That sandwich looked delicious
There are 4 people I want on my deserted island. Me, a fertile 18-23 year old woman, a doctor, and Malcom. You're awesome man! Your instructions haven't failed me yet. Thank you.
nice am goin to give it a try
That looks fantastic......
Nice that looks so good !!! Keep Smoking T&T BBQ
this is such an intimidating piece of meat.. I can always count on malcom to come through for me and teach me how to bbq right!
did you add beef stock to those drippings. Seems like a lot of liquid rendered out.
Thumbs up for that, looks mighty tasty!
Holy mackerel! You must have a lot of friends.
You don’t put it over a pan to collect the juices? About to do my first roast this Saturday.
Great video!