Hi Greg, it's Mike Florence and I hope you and your family are well. Your use of buttermilk and the rubs used was INSPIRED!!! An amazing crust on the rib and the rib when sliced really looked like the juiciest I have seen. And thanks for the really good smoking advice, as ever!!! I have a Bradley Smoker, so I'm off to my local butcher asap. Thanks for yet another GREAT upload. Cheers, Mike.
That's definitely worth a try. I have the wood chips for my LSG pellet smoker and really like the 50/50 mix Love me some prime rib. Thanks for your tips and tricks
In our area, USUALLY, around Christmas we find specials on Prime Rib roasts and the price becomes lower than you would pay (per pound) for rib eye steak. When that happens, I buy 3 or 4 of them and freeze them. They are great for parties, holidays, etc. You can cook them as a roast or slice them into delicious ribeye steaks. The good thing about a roast is you can cook most of it to medium rare, and there will be some outside cuts that are medium or medium well for people who like ruined meat.
Great cook Greg! - The buttermilk is interesting - Lately, I've been using Worchester sauce as a binder on my beef lately, with good results. Your 'constant' blue smoke is very amazing! - I wonder if the wood chips would work in my Camp Chef Woodwind Pro. Prime Rib - The KING of roasts! - Thanks - Cheers!
I tried it with my Woodwind Pro and it jammed the auger. Luckily, the gears were not stripped, just a sheared off screw. Replaced the screw and am back smoking away.
@@BallisticBBQCostco would not be my first choice just to save a few bucks. And it's too bad you have to go through such a litany of disclaimers about the wood chips. When you first featured them I remember the outpouring of questions. "Will these work in my Traeger, will these work in my Pit Boss, GMG, Camp Chef", and on and on. Good grief, are you supposed to buy one of each? I have Rec Teqs and I immediately bought a box after your video.
I have used buttermilk on my steaks and primerib. Only I soak it in a bowl of buttermilk for two days. Then season it and cook. Buttermilk totally tenderize the steak. You can see and feel how tender it is when you pull it out of the milk. The best tenderizer I've ever used. And great flavor. You could almost cut the steak with a fork. Try it sometime. I got the idea from Guda.
That's EXACTLY how I love Prime Rib Greg! GR8 cook!!! Now I just need to get a pellet grill!!! Would love to get a LSG, but just don't have enough nickles!!! 😋😋😋
As always. You never seize to amaze me. I would love to see you do a pork shoulder on a Weber kettle grill. I’m dying to try it. I would love to see how you would approach doing it
I had just finished watching The Bearded Butchers do their version of this cut of meat when your video posted. Very different methods both. The only prime rib I used to have available was the stuff at the IBM cafeteria. I never tried it. Now I wish I had but I still think that I’d be disappointed. Either yours or the Bearded Butchers would surely be awesome.
Great video as always Greg. Great cook with perfect edge to edge medium rare internal. If I may suggest, the result would have been even more appetizing if you had taken the rib section from the loin end as opposed to the chuck end. Would have been a perfect spinalis cap wrapped partially around a delightful large eye section.
@@BallisticBBQ The sauce you make is really good. There's lots of recipes on line. In case you don't know Madeira is a fortified sweet wine from Portugal. Alcohol content up close to 19% or so. A favorite back during colonial times because Portuguese wine didn't have the high taxes on it. A favorite of Thomas Jefferson. I used to buy whole rib roast but not anymore with these prices.
It’s been a while since YT pushed one of your videos in my feed. Bout time, you have great content! That prime rib looked amazing. But hey, we’re all adults here, how much was that thing? 😁
@@BallisticBBQ Keep doing what you're doing. You have a great channel. Things get tough but the algos will turn in your favor again. Have faith. My wife has 200k and we struggle the same. Peace brother!
Great video! How’s the taste profile on this pellet compared to a Kamado or offset ? I’ve used pellet grills for a long time, and it just never compares to the others. Thanks
Sup greg, looks awesome bro👍, buttermilk is genius never thought of it, we ordered a full rib roast for next weekend, brothers anniversary, friend eill bring it from NH, i eas going to do in oven, but im sure my brother wont mind if we all show up and use his pellet smoker, they will still have Saturday night 🫣😂, wont be same exact seasoning but definitely going to use the buttermilk, this video inspired me, brother will see it anyway, just doesn't know prime coming. Looks like butter🤤, wanted to give an anniversary dinner i could eat with everyone, again great cook bro 👊, tyvm tc 🥩🍔
@@BallisticBBQ yes some like real burgers, perfect med/rare ribeye, and meatloaf, prime rib ect, nothing tough or crunch, restaurant charged $39 just for prime rib and sweet potato, crazy, had to order this whole rib roast from NH month ago, was $116, prices insane lol. You must know, I'm working on foods can eat, can get teeth but over $5000+, have to guess, then file, adjust.. lot appts, can't and organs failing from treatments, just enjoying what can. Hope you and family doing well, know weather can turn there, like in new England, stay safe bro, the buttermilk was awesome idea, take care 🥩🍔🥘
Hi Greg. Excellent Prime Rib, I can almost smell it through my screen. I am about 18 miles away from Kosmo's business place. I want to go down and check it out. Straight 1/4 mile east of his place is C.O.P.S. Gun Shop owned by a former police officer. I want to go there too. It will be a fun morning visit for both.
Advice please. thinking about a smoker - will you please relate your experiences with various smokers - and your recommendation. I am single - so do not need a monster - but want decent quality and new technology
Tbh honest your videos are normally spot & and I have even taken inspiration from you myself & started doing multiple angles in my videos so still a big 👍from me. Cheers Al @@BallisticBBQ
looks delicious, but you are just fooling yourself about the buttermilk. mustard, mayo, neutral oil, or even just water to bind seasoning onto the meat is going to really add anything to the flavor or tenderness on such a relatively short application.
Fantastic color there! Great cook mister!
What a fantastic looking rib roast! The crust was to die for and it looked so tender. Great cook, Greg.
Appreciate that!
That looks so good I'm trying this on my electric smoker
A fantastic looking rib roast. Cheers, Greg! 👍🏻👍🏻✌️
Hi Greg, it's Mike Florence and I hope you and your family are well. Your use of buttermilk and the rubs used was INSPIRED!!! An amazing crust on the rib and the rib when sliced really looked like the juiciest I have seen. And thanks for the really good smoking advice, as ever!!! I have a Bradley Smoker, so I'm off to my local butcher asap. Thanks for yet another GREAT upload. Cheers, Mike.
Thank you for the comment Mike! Hope you have a great cook!
Pellets and chips work on my Yoder. Great video!
Cool! thanks for watching Jack!
That's definitely worth a try. I have the wood chips for my LSG pellet smoker and really like the 50/50 mix
Love me some prime rib.
Thanks for your tips and tricks
Thanks for watching and commenting! Cheers!
That looks very good👍
Absolutely nailed it Greg! Yum from South Dakota!
Cheers, brother!
I can almost smell the cook. You inspire me to try new things.
Thank you Pablo!
Buttermilk or whatever....that is a fantastic looking Prime Rib!! Great job and thank you for sharing!!
Yum! Thank you for the post.
Greg, what an amazing cook! Looks really good!
In our area, USUALLY, around Christmas we find specials on Prime Rib roasts and the price becomes lower than you would pay (per pound) for rib eye steak. When that happens, I buy 3 or 4 of them and freeze them. They are great for parties, holidays, etc. You can cook them as a roast or slice them into delicious ribeye steaks.
The good thing about a roast is you can cook most of it to medium rare, and there will be some outside cuts that are medium or medium well for people who like ruined meat.
Love it! Bet the prices of prime rib will double by the holidays!
Great cook Greg! - The buttermilk is interesting - Lately, I've been using Worchester sauce as a binder on my beef lately, with good results.
Your 'constant' blue smoke is very amazing! - I wonder if the wood chips would work in my Camp Chef Woodwind Pro.
Prime Rib - The KING of roasts! - Thanks - Cheers!
I have been using worchesti uh the W sauce for years on beef and pork. It's my favorite.
I tried it with my Woodwind Pro and it jammed the auger. Luckily, the gears were not stripped, just a sheared off screw. Replaced the screw and am back smoking away.
@@jaydee3993 Thanks Jay - Perhaps they would be better in the smoke pot on the Woodwind Pro and not the feed bin. - Cheers!
That look amazing tasty, Greg. Best from the Netherlands.
Thank you for stopping by!
Looks like I'm going to costco to buy a roast. :D Look so tasty! Great video as usual!
I probably should have shopped there for my rib roast. Guessing I would have saved a few bucks!
@@BallisticBBQCostco would not be my first choice just to save a few bucks. And it's too bad you have to go through such a litany of disclaimers about the wood chips. When you first featured them I remember the outpouring of questions. "Will these work in my Traeger, will these work in my Pit Boss, GMG, Camp Chef", and on and on. Good grief, are you supposed to buy one of each? I have Rec Teqs and I immediately bought a box after your video.
I have used buttermilk on my steaks and primerib. Only I soak it in a bowl of buttermilk for two days. Then season it and cook. Buttermilk totally tenderize the steak. You can see and feel how tender it is when you pull it out of the milk. The best tenderizer I've ever used. And great flavor. You could almost cut the steak with a fork. Try it sometime. I got the idea from Guda.
That's EXACTLY how I love Prime Rib Greg! GR8 cook!!! Now I just need to get a pellet grill!!! Would love to get a LSG, but just don't have enough nickles!!! 😋😋😋
They're not cheap, but only because they're not cheep! I appreciate the view brother!
As always. You never seize to amaze me. I would love to see you do a pork shoulder on a Weber kettle grill. I’m dying to try it. I would love to see how you would approach doing it
I had just finished watching The Bearded Butchers do their version of this cut of meat when your video posted. Very different methods both. The only prime rib I used to have available was the stuff at the IBM cafeteria. I never tried it. Now I wish I had but I still think that I’d be disappointed. Either yours or the Bearded Butchers would surely be awesome.
Prime Rib is just such an awesome cut!
Beautiful smoke ring 👌🏾
Thank you! 🤗
Great video as always Greg. Great cook with perfect edge to edge medium rare internal. If I may suggest, the result would have been even more appetizing if you had taken the rib section from the loin end as opposed to the chuck end. Would have been a perfect spinalis cap wrapped partially around a delightful large eye section.
GUUUUUUUD! Just add horsey sauce!
Looks beautiful.
Prime rib or standing rib roast marinated with Madeira wine with garlic salt and black pepper and hot roasted in an oven is to die for.
I'll give it a go. Thanks!
@@BallisticBBQ
The sauce you make is really good.
There's lots of recipes on line.
In case you don't know Madeira is a fortified sweet wine from Portugal.
Alcohol content up close to 19% or so.
A favorite back during colonial times because Portuguese wine didn't have the high taxes on it.
A favorite of Thomas Jefferson.
I used to buy whole rib roast but not anymore with these prices.
YOU ROCK. OG subscriber here. Take care and stay well you and your family.
Thank you for hanging around with me! I really appreciate your taking time out of the day to watch my videos! Cheers!
That came out looking superb! Leave some for the family, you snacker!
LOL! I was able to restrain myself! The family feasted!
Very good sir !!
Many many thanks
Cheers, Greg! Hope you popped a beer after the cameras went off.
Of course!
It’s been a while since YT pushed one of your videos in my feed. Bout time, you have great content! That prime rib looked amazing.
But hey, we’re all adults here, how much was that thing? 😁
Yeah, YT has been unsubbing viewers as well. The struggle is real for me brother! Appreciate you for stopping by. $39.99 a pound x 5.8 pounds...
@@BallisticBBQ Keep doing what you're doing. You have a great channel. Things get tough but the algos will turn in your favor again. Have faith. My wife has 200k and we struggle the same. Peace brother!
@@Todd-tz9qq I really hope you're right about the algorithm. I'm it's getting extremely frustrating brother! Thanks again for stopping by!
Great video! How’s the taste profile on this pellet compared to a Kamado or offset ? I’ve used pellet grills for a long time, and it just never compares to the others. Thanks
Sup greg, looks awesome bro👍, buttermilk is genius never thought of it, we ordered a full rib roast for next weekend, brothers anniversary, friend eill bring it from NH, i eas going to do in oven, but im sure my brother wont mind if we all show up and use his pellet smoker, they will still have Saturday night 🫣😂, wont be same exact seasoning but definitely going to use the buttermilk, this video inspired me, brother will see it anyway, just doesn't know prime coming. Looks like butter🤤, wanted to give an anniversary dinner i could eat with everyone, again great cook bro 👊, tyvm tc 🥩🍔
So, you're able to eat "real food" again Ronald? Thanks for watching!
@@BallisticBBQ yes some like real burgers, perfect med/rare ribeye, and meatloaf, prime rib ect, nothing tough or crunch, restaurant charged $39 just for prime rib and sweet potato, crazy, had to order this whole rib roast from NH month ago, was $116, prices insane lol. You must know, I'm working on foods can eat, can get teeth but over $5000+, have to guess, then file, adjust.. lot appts, can't and organs failing from treatments, just enjoying what can. Hope you and family doing well, know weather can turn there, like in new England, stay safe bro, the buttermilk was awesome idea, take care 🥩🍔🥘
Hi Greg. Excellent Prime Rib, I can almost smell it through my screen. I am about 18 miles away from Kosmo's business place. I want to go down and check it out. Straight 1/4 mile east of his place is C.O.P.S. Gun Shop owned by a former police officer. I want to go there too. It will be a fun morning visit for both.
You should do a Wisconsin stadium dog sauce video… interesting story on the creation of the sauce
Awesome!!
Thanks!
Not sold on the pellet mixing. Killer cook tho!
Saving up for that bbq! Should have one by next spring, fingers crossed!
Advice please. thinking about a smoker - will you please relate your experiences with various smokers - and your recommendation. I am single - so do not need a monster - but want decent quality and new technology
Did Guga do a buttermilk dry-age? If not, he should!
I don't know? Maybe I should give that a go if not. I did Umai Dry's Kickstarter way back in the day. I'm about due for another video!
Holy shit that looks good! Need it in by belly!!!
Crows are such troublemakers
LOL! They taste good though!
Tasty.
Thank you!
Hard to hear the hawk over the music my guy. 😆
Poor folk will never be able to try this
Right now, even the humble (once affordable) brisket is out of many folk's price range.
The roast turned out fantastic but you need to sort that autofocus out dude
Yeah! I was dropping F-Bombs like crazy during my edit. It won't be a problem come next video.
Tbh honest your videos are normally spot & and I have even taken inspiration from you myself & started doing multiple angles in my videos so still a big 👍from me. Cheers Al @@BallisticBBQ
Cosmo products cost a fortune i make my own
"They" don't want us eating beef Greg. That's why it's so expensive.
It's getting crazy!
Outstanding job Greg,next step is to use buttermilk as a binder on either baby backs or spare ribs ;)
Yup, I already have a plan! Thanks, Chris!
looks delicious, but you are just fooling yourself about the buttermilk. mustard, mayo, neutral oil, or even just water to bind seasoning onto the meat is going to really add anything to the flavor or tenderness on such a relatively short application.
You could be right, but if you only put on buttermilk, mustard or mayo think you would be able to taste it? I'm guessing you would be able to.