How to Cook the Best Prime Rib of Your Life
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- Опубліковано 23 гру 2020
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The real reason behind removing the bones, is that they "turn the frogs gay" 🤣😁
Lol the alex Jones impression is to good. The voice, the timing, the nonsense and the intensity are all spot on.
That was hilarious!!
Alex speaks truth to power, and it's why he was the first person deplatformed completely.
@@Arlong1776 lol yeah keep telling your self that. I also have some beach front property in arizona for sale real cheap if you are intrested.
@@thisfool89 really apt name you have. really cringe boomer joke, also.
@@Arlong1776 lmao what ever you say champ.
Number 1 fan from the very beginning bro!!! You are my favorite BBQ chef in the world!! Ive learned so much from you! Thank you for sharing your knowledge and comedic humor!! Lol..
I love the butter compound you used to coat the prime rib! After watching your video I went out to my local butcher picked up a prime rib. I am finishing out the year strong on the smoker. Thank you for the inspiration on the last meal of the year for my family.
Followed the rub recipe as close as could with what I had on hand and ended up with the best tasting rub I’ve ever used. The prime rib was fantastic, thank you for another good lesson in bbq!
That time of year again. We did this last year and it was one of the best things I’ve ever made. Getting ready to put another one on the smoker in a few hours! Thanks for the great method.
The camera handling and editing are just awesome!! Well done!!!
Outstanding! Only one on UA-cam to get it perfect pink edge to edge with crust on the outside! Love the blow torch to do the crust. I must add that to my arsenal.
Was looking for this! My dad just got a 6lb bone in prime rib. Plan on smoking it tomorrow then searing it to finish it off
I've done something similar in the past. I smoke at 150F for several hours. Once I get to 120ish, I do the searing in the oven (at as hot as it can go). I started doing that after learning that this is kinda what sou vide does, just without the smoke.
I enjoy the humor. It’s a great way to switch it up from an otherwise serious video
Jeremy, that Alex Jones impression is spot on! So is that roast. That searing method is over the top! Nice cook....Merry Christmas to you and your family!
Awesome video! I can tell you have really upped your video game. Dont get me wrong, they were always great....its more like watching your son grow and seeing what he becomes! Well done!
Alex Jones impression is always dead on
That video quality and production looking 👌🏽
Love the jazz music while you're making your Au Jus sauce.
Perfect timing cus I'm doing prime rib for Christmas tomorrow
I noticed you used a professional videographer on this one. The lighting, video and audio are excellent! You are taking your game to the next level.
Just made it and it was outstanding
I think Alex Jones needs to do an entire episode just once. That is, if your vocal cords can stand the torture. lmao
Came out lovely!
I literally looked this up yesterday to see if you had a video!! Your hacking my data!!! Great video!
Awesome video! It looked like you were pretty close to the meat with your torch. Does that gun do a good job of keeping the propane flavor from getting into the meat? I alway have to hold my greenwood 2 to 3 feet away so that the propane burns off before it hits the meat.
We need the recipe for the Au Jus!
Great video, as always. Wanted to also comment on his good the video and lighting work has been lately. Great job
I know this channel is all about BBQ but just wanna say you do good selection of music. It adds to the ambiance of your channel, keep it up 👍
I salt the roast the night before and then put the rest of the seasonings on the next day. It's a better way to get more even seasoning.
I am extremely interested in the au jus recipe as well! Also really upset because now I absolutely want one of those grill guns and why are they so expensive lmao
Spot on
The Alex Jones impersonation was gold!!! Hahaha!!! I damn near choked on my coffee, wasn't expecting that!
just came back to this video to say thank you! my rib roasts came out amazing. i get all my smoking tips from your videos and ive blown most peoples bbq out of the water since starting.
When i make prime rib I go buy au jus from Outback steakhouse. I vaccuum seal the exta and freeze it. Simple and delicious.
What do you think about using wagyu tallow in place of butter?
Making this for Christmas eve dinner tonight! Wish me luck
Same!
Im doing his smoked turkey that he put out last month!
nice tip on letting it cool bf the sear
thanks for the advice, work has 25% off right now so bought a real nice rib roast for christmas
Awesome video and spot on impersonation! Fantastic!
I love Prime Rib. But that was way too rare for me. Technique was spot on though.
Nothing to be afraid of. It's not blood and you won't get sick.
OMG brother!!!!! Please seek some form of help immediately!! I’m truly concerned for your well being, lol !! That was such a text book perfectly cooked prime rib!! I am drooling over here at the sight of it knowing I’m not cooking mine until tomorrow but don’t want to wait after seeing it!!! I don’t have to wait since it’s just me but, it wouldn’t be a proper Christmas dinner if I do it early either.
Oh well buddy!! I know some don’t enjoy it the proper medium rare like that but as long as you don’t tell me that your going to cook it well done then we can still be cordial with each other, lol. But if it’s gotta be well done, then just let me buy the chunk of meat from ya before you cook it and we will get you some chicken it something to fry up, lol, cause friends just don’t let friends eat well done prime rib!!! I’ll let you do medium, and you can even let the ends be medium well and I still respect ya but just not all the way on the dark side brother, just please don’t go well done!!
Enjoy!
Technique is good. Too raw for me. I’d of took it to 130°.
Rare like that has an amazing texture and flavor. If you're worried about bacteria, it's really a non-issue if your meat comes from a trusted source that is fresh and handled properly.
@@danhoeben6589 I think that is what I love the most about it being cooked rare like that Dan is the unbelievable wonderful texture it has!! The flavor is wonderful also but that texture is unbelievable and priceless!!
I like the idea of a compound butter to coat the meat, but it seems that the butter would impede the diffusion of salt into the the meat. Have you ever tried dry brining the meat overnight, and then coating the compound butter?
It's how I would do it
Great vid but wondering why you wouldn’t put the salt directly on the meat, then add the binder and other seasonings?
Fire impression. Absolute Fire. Roast looked pretty good too lol
Looks good. I just don't know if I'd want to use a propane torch to sear it after all the nice smoking you did. 🤔
I used the 500 degree method and my roast came out perfect. The crust was decent but the band of overcooked meat did not happen when I used that method.
That thing looks beautiful, I love dead cow. I'm not sure about the propane though.
The affiliate link didn’t work right for some reason! Could you check the one for the black gloves out?
For the searing, what if you use Grill Grates?
Jeremy, quick question: I've heard from several UA-cam pitmasters that applying finer granules of seasoning would prevent maximum smoke penetration, so it's better to use coarse seasoning. That being said, wouldn't a paste have the same effect as finer granules? Do you lose some smoke penetration when you use that paste?
My guess is that the paste (which is mostly butter) would melt before blocking smoke flavor.
@@blueone117 you are correct sir. I think if anything you would lose some of the seasoning as the butter melts
huh, yes, I was thinking something similar but with a different perspective. the salt is not in the paste deliberately but goes on after the paste. shouldn't that salt we're trying to control (that's why it's avoided in the paste) go on first, then maybe after some good wait time, to salt season properly deep *before* the paste?
For those of us without a flamethrower.. how should we go about searing?
This guy’s channel really took my bbq to the next level. And gotta love the solid Alex Jones impression.
Nice!! Happy Holidays... :-)
Definitely would love to hear more about the bones not imparting flavour. Something I always assumed to be correct!
How could they? The surface of the bone doesn't break down under cooking temperatures. The only way the bone *might* contribute something to flavor is if you used a tool to penetrate the bone to the marrow which might expose the marrow at its center - but that seems like a purely hypothetical sort of thing.
According to my contacts in the FBI and CIA, the bones DO add flavor... to stock.
The music is great! Well, the whole video is great :)
That impression was spot on
Bro your camera 🎥 quality is awesome 🤩
Quick question but one of your recent videos for brisket making you really pushed the necessity of resting your brisket for 8-12 hours. Has your opinion on how long you should rest your prime rib changed at all or is this more of an apples to oranges comparison. Thanks!
LOL @ the Alex Jones part. CLASSIC lmao
The bones do provide flavor, in the really awesome meat that's so close to them that youll never get if you trim the bones off.
Now do a video on the Au Jus recipe
Really like your choice of music on your videos. I'm an old science teacher too.
Do you ever try to dry brine overnight to get salt farther inside?
That's what I'm cooking tomorrow. Thanks
Second time I have seen that grill gun. Gotta get me one. Sweet.
Picked up my OKJ Bronco in January. Did my first bone-in prime rib this afternoon. Smoked @ 250°-275°, pulled at 121°, and rested for 30 min. Not really impressed with results. Removed bones, didn’t slice well. Tasted alright. Wish I had seen your video 1st. How can I improve next time?
You should do a video like Jim Varner where you do a cook with each one of your impersonation personalities. And food looks awesome as always.
Question for you that I have never really gotten a good answer for. Does applying oil or butter to the outside of beef, pork or poultry as a binder inhibit smoke penetration? Wildly awesome video! Again! Merry Christmas to you and your loved ones. Brian from Spokane Washington
Not in my humble opinion. I’ve added, butter, mustard, olive oil and Franks Red Hot as a binder to pork and beef. I’ve also done no binder and I’ve never noticed a difference on smoke flavor. I’m cooking on a 500 gallon FatStack offset like Jeremy as well. Just my 2 cents. I also don’t cake the binder on. A little binder goes a loooong way. Bless
@@kacyandjohn no kidding? Super interesting to know. Always heard that oils clog the pores of the meat essentially preventing smoke penetration. I've heard opinions on both sides. So I have always stayed away from oil. Guess it's time for a little comparison taste test! Thanks brother! Blessings to you and your family also
Lol, the bones don’t add flavor part got me.
It's true
I do love some ancho!! I wonder how it would turn out to do a salt brine the night before and leave the salt out of the compound butter? Regardless, this is the prime rib I want to make!
I actually just did this and it turned out awesome.
Love the Jones impression! Good looking roast
your Alex Jones impression kills me dude! hahahahaha bravo
They make a short barrel version of the grill gun... awesome searing tool!
Saw a lot of people at the butcher getting prime rib. I went cheap and smoked a Chuck Roast.
Great vid but do you have the recipe for the AJ?
Amazing bro
What temp do you smoke a human/pig hybrid at? Mine came out a little dry...
Out of NOWHERE, Alex Jones is in my ear.... LMFAOOOOOOOOOOOOOOOOOO
What apron does he use????
Dry brining is great for prime rib.
I assume after cooking the brisket on the bone and getting amazing tenderness and juicyness, you would keep the bones on the rib?
That looks damn good! Merry Christmas, Chef and thanks for the video.
Where can I buy the torch?
Can someone recommend where to buy a really good smoker? Im looking for a medium sized offset smoker high quality but not break bank prices, if anyone has and recommendation it would be greatly appreciated!!!!
Where can I get that torch?
Haha... looks like you are in Aaron Franklin's back yard from his BBQ master class. Nice smoker!
Thanks for the info on cutting off the bone and not cooking it with it in. I have always thought it wasn't doing much but making cooking more complicated. Love the use of the Jones impression!!
I hope I’m not being pretentious here, I’m really not a pro in any way, but I would recommend using a wooden spoon or other utensil for ur steel pan when making the jus (or other sauces), so as not to scrape or damage it over repeated use
Well yesterday I cooked the worst brisket of anyone’s life.
😂😂😂
Don't have butcher paper and I can't run to the store to get it. Can I use a paper bag to wrap?
@@mq5731 I wrapped and everything! Smoker never went over 250. Maintained 225 nearly the whole cook! I’m so bummed and confused....
@@codydavis3698 How thick was the smoke?
It happens
What’s the au jus recipe?
From what I could see:
In a hot skillet, brown some trimmings to build some fond. Remove the trimmings.
Add finely diced onions. Cook until clear.
Add a couple tablespoons of flour to make your roux. Cook until the flour starts to change color.
Add some red wine. Not much.
Add beef broth.
Add some Lee and Perrin Worcestershire sauce, Kikkoman Soy sauce.
Bring to a boil for about 3 or 4 minutes to thicken.
Pretty much the same recipe I do except I add some fresh garlic with the onions. Before serving I run it all through a strainer.
Do you have a recipe for the au juis?
AJ impression is great
Hahahahaa great job on the alex Jones bit. Nice video!
When you start getting the views that Alex gets, then you can make fun. 😂 Love your stuff.
To be fair, I don’t think I’m ever going to be getting those kinds of views
That Alex Jones impression nearly killed me 😂
Damn good impression.
I lost it with the Alex Jones impression HAHA!
The grill gun looks like the robocop gun, you are now mad robocop bbq
Where did you get that roast?
I read the comments at the very beginning and when it happened I still wasn’t prepared!!!
that Alex Jones impersonation was spectacular lol
Thats alex impression was spot on holy shit...liked and subbed. thanks for the laugh.