How to Smoke a Prime Rib to a Perfect Medium Rare (Masterbuilt Electric Smoker & Pitboss 456D)
Вставка
- Опубліковано 9 січ 2020
- BBQ Essentials for this recipe:
BBQ Essentials for this recipe:
Pit Boss Pellet Grills: pitbossgrills.77jaha.net/ZGNXz
Pit Boss Rubs and Seasonings: pitbossgrills.77jaha.net/c/20...
Pellets and Fuel: pitbossgrills.77jaha.net/B3PxJ
Masterbuilt Electric Smoker - amzn.to/2qURWHD
Temperature Probe: amzn.to/380pLI5
Instant Read Thermometer: amzn.to/2El7wm4
Black Nitrile Gloves: amzn.to/2NdOUqE
Roast-Cutting Knife: amzn.to/36K9KWu
Simple Rub Recipe:
1 Tbsp pepper
1Tbsp chilli powder
1 Tsp garlic powder
1 Tsp onion powder - Навчання та стиль
Check out my brisket videos as well! ua-cam.com/video/uCCsZyWgvVs/v-deo.html and ua-cam.com/video/XrNrdm5j9lE/v-deo.html and ua-cam.com/video/M4NXdd0O7nY/v-deo.html&t
Best analogy of carryover cooking ever.
Seriously underrated channel
Standing rib roast is my families Christmas meal. Maybe I will smoke it this year.....
Thanks for your guidance on this one. Currently waiting for my roast to hit 120 in my masterbuilt on x-mas eve. Family's gonna love it.
I've seen alot of prime rib smoker recipes trying to learn what i can...definitely one of the best right here in a nutshell. thanks!
Well done, Chef. Great directions and math.
Ok, I just cooked a 5 pounder in the smoker and it took longer than 22 minutes a pound. I used Applewood chips in the masterbuilt and seared it on the flat top. DELICIOUS!!!! The meat was red inside and delicious!!
I have been cooking with my 130b Masterbuilt smoker with your videos and my family is just amazed with my cooking skills thank you very much love you videos.
Thanks Dave!
Great video, you managed to explain shuffle board, curling, and the reason behind resting in a minute. All things I didn't understand before. Just a note, at 8:42 you said you cooked it at 125 F, not 225.
Great Video!
Thank you!
Glad you liked it!
Very well done, video that is. We're gonna try this on a prime rib on my Recteq smoker this weekend. I'm jazzed how you showed us about the rest thing, where the temp goes up another 10 degrees. Perfect for medium rare. By the way, I love your intro to the video. Very clever, and thanks again for a great video. Marc T.
🍽you just saved our thanksgiving !🍽
Nice! Happy Thanksgiving!
Thank you! I have an 8.8 lb bone in prime rib that I am smoking for Thanksgiving.
That’s really a nice video! Well done and very understandable. Looks delicious!
Thanks Dean! Nothing about this video is "Well done" though. I'd day it's "Medium Rare" at best.
No I meant the video itself was done well! Not the meat well done. The prime rib looks perfect being medium rare. The more red the better for me. I guess my choice of words were misleading.
@@buckaroo8805 haha! i'm just kidding I know what you meant. Gotta work on my sarcasm delivery over the internet!
Good info Sir 👍
Thank you!
Made Prime Rib this Thanksgiving, following your directions and it was fabulous. Used a tube smoker with pellets and loved the flavor. About 20 minutes per pound at 225* is spot on. Will be doing PR this way from now on. Thanks for the great directions.
Hey im just starting to smoke food love your videos my family bought me a char-griller offset smoker for Christmas So im really trying to learn how to cook on offset your videos on fire managment really help Thank u but whats best way to cook a prime rib on an offset i cooked a turkey so far and it turned out ok and i also have modified my char-griller with 2 new temperature gauges on the front 5 inches from each side and 2 inches up to keep up with heat at grill level and sealed it all around in fire box i v shaped the part where logs go would i use the same concept on a offset smoker like u did here
Thank u for all your videos and on wood i found a guy that cuts wood and he brought me a truck load of Hickory, Cherry, Oak, and Pecan
Do you add water or apple juice to the pan?
I normally sear the roast before putting in the oven, why you choose to sear after the roast cooked and before serving?
Looks delicious. I'm curious, what's the benefit of searing at the end vs searing at the very beginning? What makes a reverse sear preferable?
It's easier to get a better sear faster because the outside is already cooked/drier. Also easier to ensure the inside is perfect medium rare
Searing first gives the outer edge of your slices, once done cooking, grey instead of pink all the way around
You're the best! I made your brisket yesterday and made prime rib twice using your cooking methods and wow! Thank you for making me be able to wow my family with delicious food.
@SmokeTrailsBBQ I know this is an old video but i have a question. I have 2, 7.4lb roast, with NO bone, do i need to adjust anything from this recipe for "boneless"?
Also, I've become known as the best meat smoker in my family thanks to all your recipes! Thank you!
Nice! It may cook faster without the bone
Do you have a smoked brisket video?
Hi Patrick you bet! Here's a few: ua-cam.com/video/uCCsZyWgvVs/v-deo.html and ua-cam.com/video/XrNrdm5j9lE/v-deo.html and ua-cam.com/video/M4NXdd0O7nY/v-deo.html&t
Do you use any water in the water pan or do you go dry??
Dry
@@SmokeTrailsBBQ thank you. I went dry. Lol. Had to get happy. Have a happy Thanksgiving
Can you possibly jot down the steps in the description?
I have 14 guests should I smoke 2 -7 lbs or 1 -14 lbs .. MB 40” electric
I would buy one large brisket personally. A 7 lb brisket is just the point or flat.
10lb pre cooked for 10 people would include a few vegetarians around here :) Next time stick a probe in it when you pull it from the fridge and check it again after the 2hrs. Be interesting to see if the center moves and by how much. Roast looks good!
I took notes! It came up from 45 to 51 in the center. Not much but it helps. My fridge runs cold
i smoke mine a 200 for longer perfect from edge to edge with a 30 minute rest
That's awesome Bryan. How long does it take at 200 when you cook yours?
Anybody want to talk about that olive oil nozzle?
I figured out what I did wrong... I put a big aluminum drip pan under the prime rib to catch the drippings.. I have had the same problem in the oven with other meats... It seems to impede the cooking of the meat and takes a much longer time to cook ... I will give it another try for Christmas..
Hi Ken, I've done that in the oven and found that the ambient air temp in the pan is about 30 degrees or more lower than the temp outside of the pan so that would make sense. One other thing you could try, if you have only a 2-3 lb roast then take it up to about 128 degrees internal before you rest it (instead of 120). This gets complicated but in a nutshell, a 10 lb roast retains way more thermal energy so it will carry over by 15 degrees (that's why I pull it at 120). But a 2-5 lb roast may only carry over 5-10 degrees because it cools off faster and doesn't hold the heat as well as a lager roast.
@@SmokeTrailsBBQ Thanks...I will try again!!
I agree.....the larger the piece of meat, the more carry over potential. If you are doing a 2-3lb roast, I would honestly just take it to 130 and expect a 5 degree carry over after 20-30 min rest.
Our smoked prime rib was raw very little of it was even medium. The man cooking the prime rib “knows” how to smoke food. He smoked the 6 lb prime rib for 3 hours at about 250 degrees. Most of the meat he smokes is not done. Spare ribs he cooked this summer were tough, some of it raw; not smoked long enough but he knows how to smoke. He BBQs the same way, no sear on steaks and basically rare/raw. He likes his meat at medium, no more than that. Any way to suggest to him to cook a little, lot longer? Ruins meat in my opinion.
Hi Barbara. Thanks for your comment. If you like your meat more well-done I would suggest investing in a good thermometer like a thermapen and cooking to 145+ internal.
Rule of thumb perhaps it should've been a rule of wrist
Fat side up or down in the smoker
I followed the advice and my prime rib took over 4 hours and was very rare.... 225 degrees in my Mastercraft... super disappointing
That sucks Ken! Did you cook it to 120 internal and let it rest 30 minutes before searing? It needs that 30 minutes to continue cooking up to 135. Also was your prime rib smaller than the one I had? Always looking for feedback to improve this recipe!
@@SmokeTrailsBBQ I used a 3 lb prime rib... It felt really raw so i smoked it to 126 degrees internally then let it rest for 30 minutes... It was really raw... I had to microwave it to finish it and ruined it.. I used three meat thermometers to be sure the temp was right... I have no idea what went wrong... I think 225 is too low of a temp ...
Microwave??!!
I hate to be a jerk, but I guess I don’t hate it too much... I followed this recipe TO THE LETTER and I am now four hours into it with a $70 prime rib that has blood running out of it and is totally uncook/uncooked. When resting my roast, the internal temperature rose maybe 3 degrees… Tops! I’m sorry, just being honest.
Sorry... Using Masterbuilt Smoker....
It’s not blood, the cow is drained of all blood when slaughtered, it’s called myoglobin