Would have been good to hear what you thought about the differences between the flavour of the pellet smoker vs the charcoal. How about pork butt or roast with crackle? Keen to see something with different flavour or spice treatment.
I’m trying this for Christmas this year (2024) On my KK. But I’m using the rotisserie basket. Dry brine for 4 days (salt pepper with mustard binder) Will start low/slow at 225ish until 128 internal, then rest. Then bring the KK up to 600 and let her sear for a few minutes on the rotisserie. Was considering adding a coffee rub as well on the last day. That’s a big variable I haven’t tried.
I hear you and had never loved prime rib until the one I just made on my weber smokey mtn, cooking at roasting temps with some cherry chunks mixed in. I put some worscestire on the meat the day before and coated it entirely with montreal seasoning. I took it to 122 and rested it. It was incredible. I do think prime rib and tenderloin are sort of a 'blank pallete'--but with the right seasoning and a bit of smoke, they are awesome. Interestingly, Harry Soo cooks it in a 200 degree pit, takes it to 138---and it's full pink!! I think the jist is that 138 is around the optimal 'final rising heat' temp. In a cool pit you have to take it to around 138, in my 335 degree pit, taking it to about 121-122 is fine....
Followed this recipe except for the last part about searing. Absolutely outstanding. Perfect smoke flavour and i used a short smoke tube. I also wrapped the Prime rib in foil and poured the last of the clarified butter and thyme for the rest. My wife melted like the butter.
I made a prime rib for the first time ever on the grill for Easter!! Let’s just say the family reviews were everything I needed to start my food business
I tried your technique today and it was a hit. Great taste and tender beef. Have you tried the process on different types of roast, like a sirloin tip ?
I smoked a prime rib for Christmas. I double wrapped it in heavy duty foil and wrapped it in a towel and let it rest for 3 hours in my cooler. It was the juiciest and tender prime rib I’ve ever had.
Thanks! They are pretty close because I added the smoking tube, but the KK def has the edge on the amount of smoke. I did like the smoke tube at the end for a change, didn’t overdue it and you could taste some sweetness from the cherry smoke. 🍻
Just curious... if you think Prime rib is lacking in flavor, did it ever cross your mind that you probably aren't doing it right unless you love it like so many other people do? I put rock salt, garlic cloves & powder and peppers inside the roasts, and I also make sure the outside gets plenty of color. I also use herbs and butter and never trim any of the fat. The flavor explodes in your mouth with just the right amount. of salt [plenty of rock salt that melts throughout the process from inside the roast outward] and an overly strong amount of garlic and herbs
It’s interesting how many people got offended because I was honest about my opinion on Prime Rib. No that thought never occurred to me because I never cook it. My previous experience is at several high-end restaurants. I don’t hate it, I just think it’s overrated just like filet mignon. Yours sounds good. The one in this video is good. It just wouldn’t be my go to if I was entertaining. 🍻
@@RumandCook I was eating a 2.5 inch hick t-bone when I made that comment and it was nearly as good as the smoked prime rib. I forgot to mention how you have to let that rock salt and other spices sit inside of it for at least 3-4 days. That will make it tender and permeated with flavor. I’m not proud of my ability to do much else but cooking and smoking meat is one of these things I am proud of. I’ve had many people confirm what I now think so please give it a try. Pretty sure you will approve and have something to wow the family with. I will be starting a 6-8 lb roast in the next three days. I will burn it on the outside somewhat for ten to Fifteen minutes on a really hot flame on the regular bbq. Then move it to the thermometer. Controlled smoker until it reaches 127-130. Then it rests for 8-10 minutes while I make the au jus and white sauce. White sauce is horseradish bases with sour cream, real crushed garlic and whatever other spices you want to throw in like rosemary or thyme. Good luck
@@RumandCook exactly! It’s the only way to fly with a prime rib. At the 5-8 day mark it can start to rot but the most tender prime is one that is cooked right before it goes sour and slimy on the outside. It’s ruined if that is allowed to happen. BUT…. I Have also seen where people will put it in the freezer for two or three months right before it starts to go bad, and when that steak comes out even after four or five months, it’s got this deep rich beef flavor to it like it’s been dry aged. The fact that I was raised in a Butcher Shop meat cutting business. When I was young, I saw my father put all these ribeye and pieces in the freezer and I went to try one one day and couldn’t believe how good it was. It’s something I’ll never forget and if you take that steak with the smaller large and you season it with the dry rub that you were talking about, well, it just don’t get any better than that!
Wow wtg on those cooks, great tips, I tried prime rib and basically failed, learning as I go, hay I got a Full corn beef brisket frozen is there anything you can think of on if I should try to smoke it?
Thanks! I haven’t done one of those before, but I would follow a typical brisket for the most part. I’m not sure if I’d add any seasoning, just cook it slow and low until it’s probe tender (203-208). 🍻
For corned beef, (Assuming it is raw) you want to braise it. I braise with beer, chicken or beef stock, carrots, peppercorn, onions, bay leaves.... low and slow, covered in foil. I have seen it smoked for couple hours before braising if you want to add a smokey flavor. Depending how salty the corned beef is, you may want to give it a wash for several times. I you want to just smoke it, you can make pastrami out of it, by washishing away the salt leaving in cold water multiple times, put a rub suitable for pastrami and smoke it all the way through.
Great video, just tried the smoked shells last weekend and they were fantastic! I cannot wait to see how the #meatballsandwich turns out with the #smokeflavor
Excellent video, Jake. I've been thinking lately about the end pieces having several times the seasoning as the internal pieces. Think of a bread loaf. The bread crust is comparable to the seasoning on a roast like a rib roast or loin. The end slices of the bread loaf have much more crust than the interior slices. Just as the end slices of a roast have much more seasoning. I'm wondering if a small amount of seasoning in beef broth injected into a rib roast would make it even better for those who prefer the more highly seasoned end cuts or who think that the roast lacks flavor.
Thanks. You could certainly inject it. Sometimes that will make it mushy though. Typically a dry brine will draw in a good amount of flavor. You can try dry brining with full seasoning as well so that will draw in more flavor. Lots inject with beef broth though so I’d give a shot and see how you like it. I’ve only done it on brisket so far. 🍻
Like the super guns there’s a reason I stepped away from gas grills I don’t like the taste I like to smoke flavor and the wood pellets but I don’t like the gas
Nothing that I didn’t pay full price for and use for an extended amount of time before recommending. First time using the Su-vide gun, but I bought that a couple months back after owning the grill-gun for nearly a year. I don’t recommend anything I don’t 100% believe in and isn’t a quality product. Thanks for watching. 🍻
Overrated - 100% Agreed- Made for Christmas, came out correct temp/ juicy, but seemed a little dull- looking forward to smoking one when the weather breaks...
Key word in your comment is cooked. I don’t eat my beef at 125 or rarer like everyone else on YT. I like it closer to 135 which is where it is. Nothing overcooked about it. 🍻
this didn't need to be a 25-min vlog... too much chit-chat... more detail would have been appreciated, like total cook time, recommended temp at the end, etc.
More detail? Every single step, ingredient, time, and temp is in the video. If you want a truly delicious Prime Rib, I suggest you slow down and watch the whole video. 🍻
Actually, I took a piece of boring, tasteless meat that people drown in gravy or horseradish and added flavor so it doesn’t need that lol. Try it and it will change your mind 🍻
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have you ever tried whole fish smoked? slow and low it's real good eating some now
No, sorry I'm not much on seafood in general.
Would have been good to hear what you thought about the differences between the flavour of the pellet smoker vs the charcoal.
How about pork butt or roast with crackle? Keen to see something with different flavour or spice treatment.
They were both great, the KK is always going to have smoke flavor, but using a smoke tube properly really helps. I’ll see what I can do. Thanks! 🍻
I’m trying this for Christmas this year (2024) On my KK. But I’m using the rotisserie basket. Dry brine for 4 days (salt pepper with mustard binder)
Will start low/slow at 225ish until 128 internal, then rest.
Then bring the KK up to 600 and let her sear for a few minutes on the rotisserie.
Was considering adding a coffee rub as well on the last day. That’s a big variable I haven’t tried.
Sounds tasty! Hope it turns out great. 🍻
I hear you and had never loved prime rib until the one I just made on my weber smokey mtn, cooking at roasting temps with some cherry chunks mixed in. I put some worscestire on the meat the day before and coated it entirely with montreal seasoning. I took it to 122 and rested it. It was incredible. I do think prime rib and tenderloin are sort of a 'blank pallete'--but with the right seasoning and a bit of smoke, they are awesome. Interestingly, Harry Soo cooks it in a 200 degree pit, takes it to 138---and it's full pink!! I think the jist is that 138 is around the optimal 'final rising heat' temp. In a cool pit you have to take it to around 138, in my 335 degree pit, taking it to about 121-122 is fine....
Yeah the one in this video is pretty good. If you spend the time you can turn out a good one. I’d rather so a NY Strip roast, those are tasty! 🍻
Man, great video and so delicious looking.
Thanks much! It was drool worthy 😃 🍻
What temperature did you roast on both rigs? Thank you, Happy New Year.
Thanks! Happy New Year to you as well. 225F 🍻
Followed this recipe except for the last part about searing. Absolutely outstanding. Perfect smoke flavour and i used a short smoke tube. I also wrapped the Prime rib in foil and poured the last of the clarified butter and thyme for the rest. My wife melted like the butter.
Awesome. Glad it turned out well. 🍻
Great Cook Jake they looked good color was fantastic.
Thanks John! 🍻
interesting you let it rest uncoverd and outside in the cold. Looks good.
I took it inside to rest but yes uncovered. I worked hard on my crust 😄🍻
Absolutely amazing
Thank you sir! 🍻
I made a prime rib for the first time ever on the grill for Easter!! Let’s just say the family reviews were everything I needed to start my food business
Awesome, congrats! 🍻
I tried your technique today and it was a hit. Great taste and tender beef. Have you tried the process on different types of roast, like a sirloin tip ?
I haven’t, but I’m sure it will there as well. Glad it worked out for you. 🍻
I smoked a prime rib for Christmas. I double wrapped it in heavy duty foil and wrapped it in a towel and let it rest for 3 hours in my cooler. It was the juiciest and tender prime rib I’ve ever had.
Congrats! The rest is key 🍻
I always leave the milk solids cause when you sear it you get an awesome nutty flavor try it
Interesting. Thanks for sharing. 🍻
Awesome!
They look just as amazing as the one from the offset. Any comment on the difference in smoke flavor?
Thanks! They are pretty close because I added the smoking tube, but the KK def has the edge on the amount of smoke.
I did like the smoke tube at the end for a change, didn’t overdue it and you could taste some sweetness from the cherry smoke. 🍻
Just curious... if you think Prime rib is lacking in flavor, did it ever cross your mind that you probably aren't doing it right unless you love it like so many other people do?
I put rock salt, garlic cloves & powder and peppers inside the roasts, and I also make sure the outside gets plenty of color. I also use herbs and butter and never trim any of the fat. The flavor explodes in your mouth with just the right amount. of salt [plenty of rock salt that melts throughout the process from inside the roast outward] and an overly strong amount of garlic and herbs
It’s interesting how many people got offended because I was honest about my opinion on Prime Rib. No that thought never occurred to me because I never cook it.
My previous experience is at several high-end restaurants. I don’t hate it, I just think it’s overrated just like filet mignon.
Yours sounds good. The one in this video is good. It just wouldn’t be my go to if I was entertaining. 🍻
@@RumandCook I was eating a 2.5 inch hick t-bone when I made that comment and it was nearly as good as the smoked prime rib. I forgot to mention how you have to let that rock salt and other spices sit inside of it for at least 3-4 days. That will make it tender and permeated with flavor. I’m not proud of my ability to do much else but cooking and smoking meat is one of these things I am proud of. I’ve had many people confirm what I now think so please give it a try. Pretty sure you will approve and have something to wow the family with. I will be starting a 6-8 lb roast in the next three days. I will burn it on the outside somewhat for ten to Fifteen minutes on a really hot flame on the regular bbq. Then move it to the thermometer. Controlled smoker until it reaches 127-130. Then it rests for 8-10 minutes while I make the au jus and white sauce. White sauce is horseradish bases with sour cream, real crushed garlic and whatever other spices you want to throw in like rosemary or thyme. Good luck
@V2k2010 yeah a good dry brine goes a long way! 🍻
@@RumandCook exactly! It’s the only way to fly with a prime rib. At the 5-8 day mark it can start to rot but the most tender prime is one that is cooked right before it goes sour and slimy on the outside. It’s ruined if that is allowed to happen. BUT…. I Have also seen where people will put it in the freezer for two or three months right before it starts to go bad, and when that steak comes out even after four or five months, it’s got this deep rich beef flavor to it like it’s been dry aged. The fact that I was raised in a Butcher Shop meat cutting business. When I was young, I saw my father put all these ribeye and pieces in the freezer and I went to try one one day and couldn’t believe how good it was. It’s something I’ll never forget and if you take that steak with the smaller large and you season it with the dry rub that you were talking about, well, it just don’t get any better than that!
Wow that's a lot of flavor Jake!
Ya buddy! Turned out great. Thanks Al! 🍻
Wow wtg on those cooks, great tips, I tried prime rib and basically failed, learning as I go, hay I got a Full corn beef brisket frozen is there anything you can think of on if I should try to smoke it?
Thanks! I haven’t done one of those before, but I would follow a typical brisket for the most part. I’m not sure if I’d add any seasoning, just cook it slow and low until it’s probe tender (203-208). 🍻
For corned beef, (Assuming it is raw) you want to braise it. I braise with beer, chicken or beef stock, carrots, peppercorn, onions, bay leaves.... low and slow, covered in foil. I have seen it smoked for couple hours before braising if you want to add a smokey flavor. Depending how salty the corned beef is, you may want to give it a wash for several times. I you want to just smoke it, you can make pastrami out of it, by washishing away the salt leaving in cold water multiple times, put a rub suitable for pastrami and smoke it all the way through.
Thanks! I took a guess but have never cooked it. Not my thang 😃
@@RumandCook tks will soon as it gets above freezing
@@CoolJay77 Tks Jay I will try the latter go for the pastrami actually I have two frozen briskets so if i mess up on one got a back up.
oh man! Great job!
Thanks much! 🍻
Great video, just tried the smoked shells last weekend and they were fantastic! I cannot wait to see how the #meatballsandwich turns out with the #smokeflavor
Thank you sir! 🍻
Excellent video, Jake. I've been thinking lately about the end pieces having several times the seasoning as the internal pieces. Think of a bread loaf. The bread crust is comparable to the seasoning on a roast like a rib roast or loin. The end slices of the bread loaf have much more crust than the interior slices. Just as the end slices of a roast have much more seasoning. I'm wondering if a small amount of seasoning in beef broth injected into a rib roast would make it even better for those who prefer the more highly seasoned end cuts or who think that the roast lacks flavor.
Thanks. You could certainly inject it. Sometimes that will make it mushy though. Typically a dry brine will draw in a good amount of flavor. You can try dry brining with full seasoning as well so that will draw in more flavor.
Lots inject with beef broth though so I’d give a shot and see how you like it. I’ve only done it on brisket so far. 🍻
@@RumandCook Thanks for the prompt reply. I haven't had much success at drawing in brine flavors other than salt.
Yeah doesn’t have a huge impact unless it’s a wet brine. You can go up to 48 hours which may help as well. 🍻
Great color!
Thanks much! 🍻
You never mentioned which you liked better - that’s what I was waiting on lol
🤣 Sorry it was meant to be a video showing options depending on which smoker you have. Both were great, but tough to beat the flavor of lump 😁🍻
Do you have a link to the metal table you have? Do you like/recommend it?
Check out my Amazon store, it is in there. Link is on the description. 🍻
I almost ate the screen!!!
😂😂 Love it! 🍻
I threw up my prime rib when I saw the price of that little blue grill.... $6500 bucks LOL!
lol Well it’s not little, much larger than a BGE or Big Joe and they are handmade so def not cheap. Worth it though, you’ll only ever buy one. 🍻
What kind of pump up sprayer do you use..id like one..
It’s in the video description or in my Amazon store in the description. 🍻
Like the super guns there’s a reason I stepped away from gas grills I don’t like the taste I like to smoke flavor and the wood pellets but I don’t like the gas
You can’t taste any gas flavor from the searing gun. It burns way too hot and you use it less than a minute. 🍻
Try smoking a tri-tip if you haven’t
Been awhile, overdue to try another. 🍻
Flame over kerosene any day!
Don't think you name dropped enough products there
Nothing that I didn’t pay full price for and use for an extended amount of time before recommending.
First time using the Su-vide gun, but I bought that a couple months back after owning the grill-gun for nearly a year.
I don’t recommend anything I don’t 100% believe in and isn’t a quality product. Thanks for watching. 🍻
who hates prime rib?????? ban them from the internet.
Nearly 2 years later I’m still here 🤣🍻
Overrated - 100% Agreed-
Made for Christmas, came out correct temp/ juicy, but seemed a little dull- looking forward to smoking one when the weather breaks...
Yeah not one of my favorite things, but this one was pretty darn good. Next time I’ll inject as well. 🍻
Lol… this guy talks a lot. Lol. ;)
Just part of my charm 😅🍻
Looks way overcooked
Key word in your comment is cooked. I don’t eat my beef at 125 or rarer like everyone else on YT. I like it closer to 135 which is where it is. Nothing overcooked about it. 🍻
Well that was a waste of time
Sorry didn’t do it for you. 🍻
this didn't need to be a 25-min vlog... too much chit-chat... more detail would have been appreciated, like total cook time, recommended temp at the end, etc.
Lol, if you listened to the video then you would realize every detail you mentioned was included.
More detail? Every single step, ingredient, time, and temp is in the video. If you want a truly delicious Prime Rib, I suggest you slow down and watch the whole video. 🍻
My thoughts exactly! 🍻
wow you just ruined a great cut of meat lol!
Actually, I took a piece of boring, tasteless meat that people drown in gravy or horseradish and added flavor so it doesn’t need that lol. Try it and it will change your mind 🍻
@@RumandCook maybe you should say you dont like beef
I love beef. Just think Prime Rib is a boring meal with no flavor. I’ll take a steak over that any day of the week. 🍻
you cant admit you hate beef prime rib needs nothing but salt and pepper@@RumandCook
@anthonycella8897 25k views and you are the only with a negative comment. We’ll agree to disagree. We aren’t going to change each other’s mind. 🍻