Smoked Garlic-Herb Standing Rib Roast
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- Опубліковано 10 лют 2025
- Cooking a standing rib roast or "prime rib" is a holiday tradition for many. This is one way you can smoke one using a Pit Barrel Cooker. The compound butter can consist of whatever your favorite spices and herbs are. I like to smoke mine to a medium rare internal temp then let it rest. The smoke flavor you get in the beef from using the Pit Barrel is always delicious!
I enjoy your cooking segments and have learned new techniques from them.
Love the idea of the fire ring your using and the roast looks amazing
Great job on the smoking. You have me hungry now for some prime rib! Looks great.
I love that I live so close to the butter shop and can keep up with your cooks!
Roast looked great and I'm sure you guys enjoyed it.
Looks great. Like the way you prepared it.
Dang, looks delicious!!
If you get bored someday - throw one in the deep fryer! 😄 OMG yum
Could almost smell it cooking, Great job.
Great job. The outer portion that you like most they call it the "cap". It's formal description is Spinalis Dorsi. Some claim its not as tender as the core as it does more work in a live steer. Well, it might not be as tender but the flavors are slightly better than the center primal cut. Either way, both are top notch. Nice charcoal rack for the smoker Adam.
Oh. That looks so delicious.
Why do I watch this when I'm hungry??? Looks amazing! I guess I'll go eat a hot dog now. haha
Merry Christmas to you both… And looking forward to 2022! Peace
Looking good Adam, noting better then the cap on a rib eye roast. Might need to try one on my pit barrel
Hey Adam that looks amazing mate cheers
You’re in Pensacola Florida??? I’m so excited!!! My brother lives out there…I go to Pensacola Florida every year!! Howdy neighbor!!! Lol this looks amazing!!! I love ur channel!!!
Hey Abom, I think the name of the tender bit you love is the “deckle”. Merry Christmas to you and Abby. Have loved following along all your adventures this year. All the best from Western Australia.
Hello Adam and Abby! Merry Christmas ! My wife Laura and I love watching the BBQ channel….can you do a patio tour and show us what you have and what you use everything for?
Yea that might make a good video one day.
Thank you for the video! :)
I absolutely loveee my PBC I’ve smoked 2 turkeys and 2 racks of ribs so far on it since Thanksgiving and wow , it is the best tasting food I have ever had seriously lol Btw I am a long time subscriber of your other Channel which I enjoy equally as much as this one 👍👍
It’s one of my favorite tools for grilling and smoking 👍🏻
It is also mine as well 👍 and for the price You can’t beat it
Adam
Love the videos!!
Merry Christmas and happy new year
Greg DeMars Minnesota
My mouth started watering,
Thanks for another great vid.
Audio in the beginning was only left channel, faulty mic?
Filet is my favorite too! I bacon wrap them. Now if I can just find Pop's steak sauce recipe! ;) Half a bottle of Worchestershire, olive oil, garlic powder, salt, pepper, and a Bay leaf. Probably something else I'm forgetting. Might just have to wing it and create my own... ;)
Sounds great!
@@AbomAdventures Thanks! Brain cell just fired: The last ingredient was MSG! Might skip that one... ;)
Second comment...Next time you do this Adam, start it in the oven at say 450F~500F for just a few minutes, just enough to create a hard crust on the roast, THEN move it to the smoker. OMG, that crust...it's ALL about that crust. :)
you guys always look like you're having a great time on that grillin and chillin pad. Hey how are the new boots doing? i seen them in a few videos now, they got a little dirty with that grout work on the gorbel! Merry Christmas to you both and all your family!!
They’re doing good. I have still be alternating on what I wear because I like both styles.
Wow, I didn't know rib roast could freeze for a year and thaw so nicely! What procedure do you use for freezing? Because I'm going to try that this year after watching this.
I typically put them in a large freezer bag.
@@AbomAdventures Thanks!
Adam wouldn't you like to have some of those Capital Reef apples for a smoked apple crisp to go with that roast!!
Merry Christmas you two!!
What did u cut the wood to length with
It looks like you machined it as smooth as it looked
Randy
I used the Dewalt miter saw.
Adam if you weren’t a machinist by trade you could easily run the kitchen of a 5 star high end steakhouse.
That's an interesting fork in the butter.
I did hear just a few audio glitches but a lotta videos have that
Adam, Merry Christmas toyuoand Abby, BTW if you ever get tired of metal working my wife will hire as a personal chef.😀
What piece of equipment are you taking over to the new shop. I imagine you are going to want to continue to smoke something while working in the new shop?
The rib cap is the outer part that you are referring to. I think it is the tastiest piece on the cow. I do the same as you. I pick them up when they are on sale. I get one or two just to cut into ribeye steaks.
Yes the cap. I sometimes can't think of what something is called in the moment of trying to record.
What ratio do you make your SPG seasoning?
the salt and pepper is 1:1 and the garlic is 2:1, but that's just a general guideline when I make a new batch.
@@AbomAdventures thanks for the reply! I’m going to try this next time because I did 1:1:1 and it’s far to salty! I’ll double the garlic next time
What kind of tire sensors do you have on your camper
Since they say meat mostly absorbs smoke when it's cold and only a little after that why would you not put 1 or 2 of the wood chunks over the hot coals for early smoking? Just asking I'm not advanced only beginner-intermediate smoker. Could you do that and burn thru your wood right off the bat ??
Another one for the Cooking with Abom series
I smoked a rib roast too :-)
MERRY CHRISTMAS TO YOU AND ABBY from GREENWOOD S.C.
I'm a bit confused . The original briquette setup had some vertical pieces of wood in it. After the briquettes got preheated and brought back to the briquette insert they were missing. Did I miss something in the narration ? Then a few minutes later the wood is referenced again .
After I lowered the coal basket into the barrel I then set the pieces of wood on top of the charcoal. It’s in the video.
Audio from left side only. It was both left and right for butter, garlic, rosemary mixing but went back to left after
Adam, you never use your offset smoker. Why not?
OMG!!! SMELL-A-VISION!!!!
Can you cut this up as steaks? Grill them rather than smoke them?
Absolutely you can! That’s what ribeyes are made from 👍🏻
What’s the OD of the pipe ?
That's what we are having
I'm with Abbey. I don't care for prime rib for the same reason Abbey doesn't like it, to fatty. I however love a nice fillet mignon.
You’re both missing out on some delicious beef!
I was darn near sniffing the screen at 14:43 LOL.
Y U M ! !
abby you should take the meat from the center of the roast as that is offcourse the same meat as a filet. only now you dont have it grilled and chared but smoked and jucy.
The filet is cut from the tenderloin, a muscle section right under the backbone, not the same area that the rib roast is cut from.
Filet...it's OK, but pretty much no real flavor to them. Ribeye, Strip, Porterhouse...and of course standing rib roast (Prime Rib) all have so much more flavor. My wife was a steadfast "Filet or nothing" person until I made her a prime ribeye. She almost NEVER orders filet anymore preferring the more flavorful cuts of meat now.
We pull steaks out at LEAST an hour before cooking, depending on how thick it is. Roast? 6 HOURS at least, and I agree, it will still be about 45F in the middle. I love these roasts, and love making them.
TOO RARE FOR ME/ for me Mid-Rare....... Otherwise, Flavor looks GREAT !!!!!!
Adam, will your mom adopt me :)
5.99 lb can you send me 5 off them
I think Abby has the same better taste as I do, no fatty meat. Now on with the video to get hungry.
1st
I'm a little concerned about pulling from the smoker at 120 internal temp. 130 is considered the minimum safe temp to pull as it will normally rise 5 to 10 more during a wrapped resting period. Other than my concern for food safety it looks great.
120° is the standard pull temp for achieving an absolutely safe medium rare center.
Because when you take it out for the rest the temp will increase
What’s the OD of the pipe ?