Smoked PRIME RIB on a PIT BOSS!! | Pellet Grill Prime Rib Roast Reverse Seared
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- Опубліковано 3 чер 2024
- Learn how to make a perfectly SMOKED PRIME RIB on a PIT BOSS Pellet grill!
Follow along our recipe to learn how to pick out the best prime rib roast, set up the Pit Boss, season, smoke, and reverse sear it to a perfect medium rare.
🔥 Bookmark the Step-by-Step Recipe HERE ➡️ www.madbackyard.com/prime-rib...
Learn how to prepare a perfectly SMOKED Prime Rib Roast on a Pit Boss Pellet Grill. First, we will season and smoke the rib roast and show you how to get maximum smoke flavor and perfectly monitor the internal temperature. Finally, we'll show you how to sear the prime rib in a cast iron pan right on the Pit Boss and finish it at the perfect doneness!
🔥 Horseradish Cream Sauce Recipe HERE ➡️ www.madbackyard.com/horseradi...
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📒 Products Used in this Video📒
➡️ High Heat Grapeseed Oil
➡️ amzn.to/41xmlJH
➡️ Meat Church Holy Cow Seasoning
➡️ amzn.to/45ktspb
➡️ Knotty Wood Almond Cabernet Pellets
➡️ amzn.to/3ZLSFrx
➡️ Cameron's Flip Pro Smoke Box (For extra smoke flavor)
➡️ amzn.to/45rkW8C
➡️ Weber Hickory Wood Chunks
➡️ amzn.to/3TAAsfe
➡️ Wire Rack/Baking Sheet Combo
➡️ amzn.to/42gOFPm
➡️ MEATER+ Wireless Probe Thermometer
➡️ amzn.to/3QhKrUK
➡️ Lodge Cast Iron Grill/Griddle Pan
➡️ amzn.to/432WPLr
➡️ HIGH HEAT BBQ Gloves (Protect up to 1,472°F - MUST HAVE!!)
➡️ amzn.to/3R04qIe
➡️ EtekCity Yellow Infrared Thermometer
➡️ amzn.to/44kON2d
➡️ ThermoPro Instant Read Thermometer
➡️ amzn.to/3QNnCaj
➡️ Wagyu Beef Tallow
➡️ amzn.to/445yWEs
➡️ Disposable Black Nitrile Food Handling Gloves
➡️ amzn.to/3QZuqUr
➡️ Light Duty Knit Gloves (Wear inside the Disposable Nitrile Gloves to easily handle hot food).
➡️ amzn.to/3iNOxWL
➡️ Mairico Meat Slicing Knife
➡️ amzn.to/45lx5wj
🔥 Other VIDEOS Mentioned in this Video 🔥
How to Make a SMALL FIREBOX for your Pellet Grill ➡️ • I FINALLY Got STICK BU...
Pit Boss Smoked Beef Brisket ➡️ • Smoked BEEF BRISKET on...
Pit Boss Smoked Chuck Roast ➡️ • Smoked CHUCK ROAST on ...
Smoked Boneless Ribeye Roast ➡️ • Perfectly Smoked RIBEY...
⏰⏰Chapters⏰⏰
00:00 Choosing a Prime Rib Roast
02:53 Seasoning
04:15 Setting up the Pit Boss
04:42 Smoking the Prime Rib
07:24 Temperature Targets
08:26 Reverse Searing
12:02 Slicing
13:56 Taste test
#primerib #ribroast #pitboss #pitbossnation #madbackyard - Навчання та стиль
This video just gave me better insight on how to proper slow cook. I never knew taking off the meat, or letting it rest, that it would still be cooking. I always too meat off at temp.
Looks delicious
Man I love your channel your very informative. I’ve patterned quite a few of my cooks exactly how you did it and they’ve turned out great. I’ve joined the newsletter on the website. Thank you and keep up the great work
I appreciate that! Thank you!
I really like your videos. I'm cooking this for the family today. Hello and Merry Christmas from Nebraska.
Thank you! Merry Christmas! 🎄🎁
Awesome video, thanks for sharing. First time I have seen it being deboned. I followed your instructions and it worked out perfectly....
Great to hear! Thanks for watching.
Great video with awesome detail. Well done!!
Thank you very much!
Thank you. I heard the magic words towards the end of the video; "After searing, take it off between 120 and 125 F". I don't understand all of the tubers cooking till 130F, then resting, then searing - and expecting "medium well". If you like "medium rare", a good cut of beef should at no more than 125F.
Thanks for watching!
Great job on the video. I've done many prime ribs, but never on the smoker. I always use the oven. The reverse sear method is the way to go.
Thank you! Yeah it’s hard to beat the crust you get from that hot cast iron.
Getting ready to pull my prime rib off.
Nice!!
Is that app for the thermometer? I'm digging it as it provides some nice information.
Yes, it’s the app that goes with the MEATER thermometer. It’s really nice.
Curious as to why you put the smoker box towards the back? I have the vent holes on the back of mine. I put my smoker tube on the right side opposite of the cpu temp sensor.
Good question….no vent on mine except for the exhaust chimney on right so I want the smoke to travel over the food on its way out the exhaust. Otherwise it would just go straight out the exhaust if I put it on the right side. I put it towards the back because my temperature probe is more towards the front on my model. Thanks for watching!
Absolutely love Meat Church products... and I've got a couple of pitboss grills. But where can I get that smoke box?
They are hard to beat, that's for sure. Here is the amazon link for the smoke box. amzn.to/45rkW8C. It's frequently out of stock so this is another option if you don't want to wait. amzn.to/3QWX4DT And here is the video where we talk about how to use it and why it works so well. ua-cam.com/video/wyf3368h6iE/v-deo.html
I have a new Pit Boss 1150 Version 3. I like my meat medium well. I don't want to take a chance of having any microbes not dead in the meat.
This is just my .02 worth.
Is there anyone who cooked it to medium well? Does it change the texture? I’ve got a 9lb bone in dry brining with Montreal now.
Medium Rare is how I like it but cook it anyway you prefer! Add about 5 degrees to each stage for Medium and 10 for Medium Well. You'll want to finish resting for medium well around 145°F. It will change the texture, the same as it would a steak, and keep in mind the center will be less done than the edges so your edges may turn out well done. What you could also try is to just take it up to medium, about 140°F after resting, then if it's STILL too rare for you or anyone else's liking put those slices in the oven at 325° until they reach 145°F· or look the doneness you like. You can put a little butter on the slices to melt over and keep them moist while in the oven!