Thank you for watching this Prime Rib video. If you enjoyed this video, watch my stuffed pork belly video next. ua-cam.com/video/6gdT0PjvXFU/v-deo.html
Joe I really need your opinion. I will be smoking a Prime Rib next weekend. Is the way you did this something you will do again? Or will you cook your Prime Rib like normal if you were cooking for your family?
Maaaan, you made my night, Joe!! I've been hesitant to bother cookin' a prime rib because my wife doesn't eat rare meat. You've changed the game for me, Bro! Thank you, thank you, thank you!!!
I was honestly afraid to dry it out for whatever reason. I know that it’s a fatty enough cut to survive, but I also like my prime rib rare/medium rare, but I love brisket. I think I’ll try it for Easter.
Of course you could do it. The real question is WHY would you do it. I’ll tell you why you shouldn’t. Cooking a brisket or any tough cut in a low and slow method breaks down the tough connective tissues present so that it’s edible similar to stewing or braising. This is why you don’t cook a chuck roast as a steak. It’s tough. The prime rib is already tender. So if you wish to spend 100$ versus 20$. Go ahead but it’s a waste of time and money.
I will be following this methed for Christmas. I was asked to smoke prime rib but no one wanted any pink what so ever. After alot of time researching, I found you. And with that I say, thank you. Hoping to shock the family with this. Only different thing I due is try out a apple wood mustard spread for binder.
Our Publix supermarket has standing rib roast on sale. I wanted to try something other than the standard brisket. Thank you for doing the homework on this and showing what success looks like.
Where do you get your wood from in Florida? Do you cut your own? I’m doing Academy for now but too expensive. I also heard of a place in Orlando that sells it.
I followed this step by step for my first prime rib cook, and it was amazing! My family won't eat it with any red at all, so I gave this a shot, and man, oh man, will I cook it like this from here on out! So tender, so damn juicy it was crazy! Joe, you are the man for bringing this experiment to light for us! I pulled mine at 190 and let it rest, and it was perfect, a huge hit with the family!!
My Father-in-law was over at the house years ago and was making a roast. He mentioned something to my wife about the flower not making gravy as expected. Turns out, he was using powdered sugar instead. While there was not much gravy for that meal, there was a nice glaze on the roast. It was probably one of the best roasts I have had. All because he did something different.
Way to think outside the box Joe. Great Joe. I bet the neighbors were following that smell. It look like it was melting in your mouth. Thanks for sharing.
That was a great experiment. And the fact it was so fall apart tender and juicy, made it look even better. That gave me an idea to try it for myself. Thumbs up
Wow!!! I had to watch this video, as I absolutely LOVE Prime Rib. I was so curious and excited for how it would turn out. Looks like you knocked it out of the park! Delicious! Great job!
Wonderful, I did one at Christmas. You'd be amazed if you sliced some thin and made tacos as well. Absolute flavor magic with that cut of meat! 5 stars sir!
Joe, that prime rib is 'savage'. Not many people would have the 'stones' to smoke an expensive piece of meat like that as an experiment. I'm all in, and will definitely try this smoking method with my next prime rib roast.
Thanks for this idea, Joe. I did this today with a boneless rib roast on my Pit Barrell Cooker. I used Lea & Perrins as a binder and PBC beef and game rub. I can't begin to describe how juicy and tender it was. Thanks Joe!
Forget the “police”. Sounds like they have way too much time on their hands. What a great video! That prime rib is too die for! This is a perfect way to serve prime rib for those who don’t care for rare beef. I’ll save my pennies and try one on 4th of July. This video is an inspiration to me to try something different. Sweet!!! Thanks man.
Interesting, looks good and juicy. Thanks for sharing. I smoked a 7 pounder in my 55 gallon drum smoker at 250 for 3 hours and the internal temperature reached 112°. I removed the prime rib wrapped it and stored in an unheated stove til the drum temperature reached 350° which took about 20 minutes. I noticed the prime rib temperature raised to 120° while resting in the stove. I then reinstalled it back in the 350° drum til the internal reached 125° about 35 minutes. Then pulled it out and let it rest for 45 minutes and the internal temperature reached 132°. My family likes prime rare but it think they’ll like it the way you demonstrated, again thanks for sharing.
You are right. You are nuts for smoking a prime rib. Your'e results are absolutely beautiful!!. Looking forward to trying this recipe. When you are tying with twine, double your first loop and it will hold itself tight. Thanks for the great cooking.
Joe I’m leaving this comment before I even watch the video when I saw the picture of that prime rib my mouth started to water and I said what has Joe done now lol Love your videos your a BBQ God
My mom has always done Prime Rib this way for decades, only in an oven, let the bark set and get the nice and tender. I'm going to try this method out for sure.
Not always. I picked up a 10lb bone in prime rib at safeway over the holidays for 6.99 lb on sale and brisket here in the Bay Area is at least $10 lb at a lot of places. I feel like brisket used to be a cheap cut of meat but it’s so damn popular now that the prices have soared!
Ok: I watched your video and here is my verdict: If you run for president, I'll vote for you. This is an off the charts amazing experiment. I loved it. I'm heading over to Costco tomorrow to do the same
Joe, I had a nice piece of prime rib left over from Christmas and wanted to smoke it but a friend talked me out of it. After watching you smoke one I really regret not doing it. I am definitely going to smoke a prime rib in the near future!!
Looks absolutely fantastic Joe. It's not that this can't be done with the prime rib it's just not truly necessary to do it. For a tough cut of meat like a brisket smoking is the absolute best option and for the most part necessary. With a choice cut like a prime rib you have many many other options for cooking it but hey I can't argue with the result you got.
I liked the video. When I worked At Gibbon Packing I used to purchase between 150 - 225 pounds of meat every 2 weeks, as did most of the Rabbis at the rabbis group home. When I made prime rib pastrami, I used to leave the tip on. I'd smoke at 225 - 250; until the internal temperature at the thickest reached 155. I rested it for 3 hours & it was always perfect.
I’ve smoked the whole ribeye cap like a brisket before. It was incredible. I could see this becoming a popular thing kind of like smoking tri tips like a brisket now. Great video
Thank you for watching this Prime Rib video. If you enjoyed this video, watch my stuffed pork belly video next. ua-cam.com/video/6gdT0PjvXFU/v-deo.html
Damnnnnnnn
Joe I really need your opinion. I will be smoking a Prime Rib next weekend. Is the way you did this something you will do again? Or will you cook your Prime Rib like normal if you were cooking for your family?
@bradfoster7799 I would do it the normal way. It was good but it tasted too much like pot roast. 👍
Good one Joe, wtg
Thanks so much Arnie! A little jus on the top would take this over the top my friend 🤘
Maaaan, you made my night, Joe!! I've been hesitant to bother cookin' a prime rib because my wife doesn't eat rare meat. You've changed the game for me, Bro! Thank you, thank you, thank you!!!
Thanks Matt! Make some au jus to pour on top and you'll be in heaven. 👍🏼
Same
same here
Joey Your a Beautiful Fantastic Steak... Great Job
Joe you are a smoke wizard
I’ve wondered if one could cook a prime rib like a brisket. Great job Joe. Thanks for experimenting and sharing. 👍🏾👍🏾👍🏾
He’s got me wanting to try it. Definitely not gonna do a 14 lb though. I’m brave enough to do a 6 pounder..
I was honestly afraid to dry it out for whatever reason. I know that it’s a fatty enough cut to survive, but I also like my prime rib rare/medium rare, but I love brisket. I think I’ll try it for Easter.
Of course you could do it. The real question is WHY would you do it. I’ll tell you why you shouldn’t.
Cooking a brisket or any tough cut in a low and slow method breaks down the tough connective tissues present so that it’s edible similar to stewing or braising.
This is why you don’t cook a chuck roast as a steak. It’s tough. The prime rib is already tender.
So if you wish to spend 100$ versus 20$. Go ahead but it’s a waste of time and money.
Sure you can, but don't expect anyone to be happy with you after you do it!
BAM !!!!!LOOKING GOOD JOE !
This is the beauty of experimentation. You don’t know unless you try. Well done. 💪🏾💪🏾
I have some prime rib on hand, and I will try this soon. It looks like it is the way I like it. Thanks for the recipe. God bless you and your family.
Tried this last summer, it was one of my favorite wife's meals of the year
Nice! Thanks for watching 👍🏼
What other meals did your favorite wife have?
How about your least favorite wife?
We decided to do this for Easter and my family says THANK YOU. Absolutely delicious!
Very nice! Glad you all enjoyed it.
I will be following this methed for Christmas. I was asked to smoke prime rib but no one wanted any pink what so ever. After alot of time researching, I found you. And with that I say, thank you. Hoping to shock the family with this. Only different thing I due is try out a apple wood mustard spread for binder.
Our Publix supermarket has standing rib roast on sale. I wanted to try something other than the standard brisket. Thank you for doing the homework on this and showing what success looks like.
Where do you get your wood from in Florida? Do you cut your own? I’m doing Academy for now but too expensive. I also heard of a place in Orlando that sells it.
I followed this step by step for my first prime rib cook, and it was amazing! My family won't eat it with any red at all, so I gave this a shot, and man, oh man, will I cook it like this from here on out! So tender, so damn juicy it was crazy! Joe, you are the man for bringing this experiment to light for us! I pulled mine at 190 and let it rest, and it was perfect, a huge hit with the family!!
My Father-in-law was over at the house years ago and was making a roast. He mentioned something to my wife about the flower not making gravy as expected. Turns out, he was using powdered sugar instead. While there was not much gravy for that meal, there was a nice glaze on the roast. It was probably one of the best roasts I have had. All because he did something different.
Who cares what other people think. Cooking is all about what you bring to the table. Thank you sir
Thanks Carl!👍🏼
well said
Way to think outside the box Joe. Great Joe. I bet the neighbors were following that smell. It look like it was melting in your mouth. Thanks for sharing.
Thanks Crocket! I bet the smells drive my vegetarian neighbor crazy!🤣
That was a great experiment. And the fact it was so fall apart tender and juicy, made it look even better. That gave me an idea to try it for myself. Thumbs up
Thanks Teddy, make some au jus to go with it and you'll be set 👍🏼
Looks awesome. Especially with the horseradish sauce.
Wow!!! I had to watch this video, as I absolutely LOVE Prime Rib. I was so curious and excited for how it would turn out. Looks like you knocked it out of the park! Delicious! Great job!
Wonderful, I did one at Christmas. You'd be amazed if you sliced some thin and made tacos as well. Absolute flavor magic with that cut of meat! 5 stars sir!
That came out really good!!!!!
It was amazing👍🏼
Holy Smokes! Looks unbelievable.
This was really good. Thank you for watching 👍
That looked absolutely delicious, Joe! My mouth was watering the whole video, especially at the end. Great job, brother.
I have done the same cook with Tri Tip and Chuck Roast. Both turned out amazing. Thank for sharing
Yes sir, tri tip is another good one!👍🏼
Joe, that prime rib is 'savage'. Not many people would have the 'stones' to smoke an expensive piece of meat like that as an experiment. I'm all in, and will definitely try this smoking method with my next prime rib roast.
Thanks Anthony! The flavor is so darn delicious. Make some au jus to go over the top and you'll be set my friend 🤘
Outstanding, thank you for this... I been wanting to do one but we don't eat rare meat and this is perfect...
Good looking prime 👍🏽👍🏽
Very nice. Thanks for sharing
Thanks Chris!👍🏼
Thanks for this idea, Joe. I did this today with a boneless rib roast on my Pit Barrell Cooker. I used Lea & Perrins as a binder and PBC beef and game rub. I can't begin to describe how juicy and tender it was. Thanks Joe!
Forget the “police”. Sounds like they have way too much time on their hands. What a great video! That prime rib is too die for! This is a perfect way to serve prime rib for those who don’t care for rare beef. I’ll save my pennies and try one on 4th of July. This video is an inspiration to me to try something different. Sweet!!! Thanks man.
That looks outstanding Joe! I could only imagine that on a sub bun with melted cheese, peppers and onions!
hell yeah especially if you caramelized them onions up, and maybe some blue cheese.
Making one as I’m typing this. Just put it in the smoker 10 min ago! Can’t wait to try the final product ! Thanks for doing this
How did it turn out.
I had never even considered trying something like this. But that look amazing! Thank you for sharing your experiment with us.
Interesting, looks good and juicy. Thanks for sharing. I smoked a 7 pounder in my 55 gallon drum smoker at 250 for 3 hours and the internal temperature reached 112°. I removed the prime rib wrapped it and stored in an unheated stove til the drum temperature reached 350° which took about 20 minutes. I noticed the prime rib temperature raised to 120° while resting in the stove. I then reinstalled it back in the 350° drum til the internal reached 125° about 35 minutes. Then pulled it out and let it rest for 45 minutes and the internal temperature reached 132°. My family likes prime rare but it think they’ll like it the way you demonstrated, again thanks for sharing.
I've always wanted to smoke a prime rib just see how it turns out. That looks awesome! Thanks for taking the lead on this one, Joe!
This has been something I’ve wanted to try for years. Thanks for trying. This could be a future cook for this guy!
What a brave thing to do, but what a fantastic result! That is awesome! Thanks for doing that experiment, I'll be doing that one.
You are right. You are nuts for smoking a prime rib. Your'e results are absolutely beautiful!!. Looking forward to trying this recipe. When you are tying with twine, double your first loop and it will hold itself tight. Thanks for the great cooking.
I love tri tip med rare as well, but smoke a tri tip like a brisket and its amazing! will try this out, thanks for the suggestion!
Great cook. Thanks.
I was skeptical at first. But after seeing the result, I must try this myself! Awesome!!
Thanks Geoff, make some au jus to go with it and it will be amazing 👍🏼
Joe I’m leaving this comment before I even watch the video when I saw the picture of that prime rib my mouth started to water and I said what has Joe done now lol
Love your videos your a BBQ God
Thank you. 👍 😁
That thing look delicious great job on the cook definitely gonna try that
Wow!!!! Looks amazing!!!
Thank you so much for watching 👍🏼
Awesome definitely going to do this!
Thanks Mark, make some au jus to go with it 👍🏼
As always, thanks for another great video. I've got one on my PBC right now, can't wait!
I'm definitely going to try this, thanks for doing this test Joe!
Outstanding!!!
Thank you Ernest. 👍🏼
I’ve always wanted to try this.
I am a prime rib purest.....slow roasted to medium rare....but I would DEVOUR that thing! Man did that look good!!!
This video was very educational and I love it I love your channel
Thank you so much for the compliment. I appreciate you watching 👍🏼
That looks fantastic
Thank you Jaime. 👍🏼
Great video I loved it. I'm going to try this
You do you and it sounds really good
I've done one of these a few years ago. They are amazing!
Thanks Joe!
Ok I'm .12 seconds into this and you are telling me you are gonna smoke a prime rib like a brisket? NOW THAT'S SMOKIN LIKE A BOSS. Bring it on.
Joe,this is very innovative, you hit it out of the park,bravo !!!! I will try this.
That was totally awesome
Definitely gonna try that.
Looks awesome.
Thanks Dustin!👍🏼
Thanks so much for sharing!!!
Beautiful, not to meantion all the au jus you get! Excellent work brotha.
Fall apart tender, and very juicy. I think that prime rib turned out great. Cheers, Joe! 👍👍✌️
Thanks Dwayne!👍🏼
My mom has always done Prime Rib this way for decades, only in an oven, let the bark set and get the nice and tender. I'm going to try this method out for sure.
Bravo Joe!!! Well done!!! I've always believed this was possible. Now that you proved it, I will be doing it also. Thanks for the vid!!!
Thank you for watching. Make some au jus to pour over the top. 👌
Another good cooking job looks yummy.
You are 100% Fearless! Thanks for sharing.
Yup, I'm going to try this one day, soon!
That’s Amazing. Prime Rib is super expensive. & Brisket is 1/3rd the price. Thank You So Much for this lessons. Cheers Buddy. Take Care. Great Job
Not always. I picked up a 10lb bone in prime rib at safeway over the holidays for 6.99 lb on sale and brisket here in the Bay Area is at least $10 lb at a lot of places. I feel like brisket used to be a cheap cut of meat but it’s so damn popular now that the prices have soared!
Wow!! Never thought of that! Definitely a try for me!’ Great job!
Thanks Richard!🤘
I definitely will be using your video to make my prime rib this Saturday!
Fortune favors the bold sir...great experiment and curiosity satisfied. Thank you
Ok: I watched your video and here is my verdict: If you run for president, I'll vote for you. This is an off the charts amazing experiment. I loved it. I'm heading over to Costco tomorrow to do the same
Wow I'm gonna have to try this one for sure.
WOW! I'll be trying this next time I cook a prime rib. Thanks for sharing!
CAUTION.!!!!! This video induces hunger. WOW Great Job
Oh man Bro!!!, my mouth is watering all over the place!!! Gr8 cook!!!
Holy cow that turned out amazing!
Joe, I had a nice piece of prime rib left over from Christmas and wanted to smoke it but a friend talked me out of it. After watching you smoke one I really regret not doing it. I am definitely going to smoke a prime rib in the near future!!
Nice man, I think you'll enjoy it. 🤘
Looks absolutely fantastic Joe. It's not that this can't be done with the prime rib it's just not truly necessary to do it. For a tough cut of meat like a brisket smoking is the absolute best option and for the most part necessary. With a choice cut like a prime rib you have many many other options for cooking it but hey I can't argue with the result you got.
I appreciate this test. I actually like the differences in texture/flavour that develop from a roast that has a gradient to it so I'm in for this.
Absolutely! I don’t like it when the entire roast is pink. I actually like the cap being more well done and the eye being rare.
Wow Bravo!!!
Wow awesome job looks great
I do this quite often with Ribeye and it’s always a hit! Great video.
Thanks Casey!👍🏼
Next level goodness...and then the hot horseradish ! That ite most have been incredible
Wow, thanks for this. I have family that wants a well done prime rib this may work thanks for sharing
good experiment
Thank you!
Hell of an experiment, an expensive experiment but I was salivating when you cut into it and tasted it. So we’ll worth it! Good Job.
I liked the video. When I worked At Gibbon Packing I used to purchase between 150 - 225 pounds of meat every 2 weeks, as did most of the Rabbis at the rabbis group home. When I made prime rib pastrami, I used to leave the tip on. I'd smoke at 225 - 250; until the internal temperature at the thickest reached 155. I rested it for 3 hours & it was always perfect.
You are Da Man!! Way to step up to the plate and go outside the box!! Very Impressive Joe 😁👍👍.
We love Prime rib medium rare but I am going to make this way so juice and tender thank you so much and may God Bless 🙏
great experiment!! thank you!
What a great idea, looks delicious and great cooking instructions. Thank you for sharing with us.
Thank you for watching 👍🏼
Joe that looked absolutely delicious brother . Great experiment
I’ve smoked the whole ribeye cap like a brisket before. It was incredible. I could see this becoming a popular thing kind of like smoking tri tips like a brisket now. Great video
I'm with you on this brother have done it too...super tasty! great job! It's great to invent and do the nontraditional things now and then.
Yes sir Alex, so good 👍🏼
Ive always wondered about this. I applaud you for doing this for us!
You do a nice Job with your videos.!
I will give this one a try.
Thanks Mark
I’m definitely doing this