Awesome job. I've done a few of these previously but I like your wet rub and will give that a try tomorrow for Christmas dinner. Really nice video BTW. Very clear and easy to follow. Happy Holidays!
This is a great video and I have to try that mustard rub the next time I do a prime rib roast. I actually sliced my roast into thick prime rib steaks and reverse seared them on my Slow n Sear Deluxe Kamado last night - they were amazing but I underestimated how much grill real estate all those steaks would take, even with as thick as I cut them. Definitely trying it this way next time!
Thank you for the awesome recipes and engaging content. I will definitely be using this recipe for my 4kg joint this Christmas day. Keep up the great work my friend! Big Fan from England 🇬🇧
Congratulations on being a creator on the rise! We love your delicious food and how you make advanced cooking techniques easy and accessible. We'd love to work with any food creator who has a similar passion for creating fresh and delicious food and sharing it with others! Contact if interested!
I actually like getting my prime rib intact and removing the bones myself. This way I can season under the bones as well so the entire piece gets some flavor. I also like to smoke for about an hour and a half then vacuum seal and sous vide to finish the cook. Lastly an extremely hot reverse sear to get that nice crust.
man that looks rael good with that sauce. i would slice it nice and thin for everyone accept me. grab a bottle and a biscuit to soak up all them juicies
"we're just going to add in this blow roller here" What the Sam hell is that thing ? where o where did you get that !!!!!!!!!!!!!!. Bye the way mate that looks amazing I just happen to be about toffee the ComboJoe up to Kamado a standing roast but ill take a pause and add the Mustard. HappyNew year everybody! Hey 2020 See ya never again!!!! :)
The “Slow Roller” comes with the current version of the Kamado Joe. It’s just another take on deflector plates and supposedly does a better job of ensuring even circulation of smoke and heat around the Kamado.
That’s right. I’d done overnight cooks too where you just set the temp, out your protein on, go to bed and it’s pretty close to that temp in the morning.
I’ve got a 25oz piece of forerib for dinner (the mrs is having baked potato, she only really likes chicken in the way of meat) What I’m wondering is, how long would it take to cook in the oven a rare piece that weighs 25oz? I think I need Google as you’re not very likely to see this. Love the video’s (just in case you do see this 😜)
A much more calm and measured response than I would have provided! And thank you for those details--some of us are just beginning to grill/smoke/whatever and are building up our kitchens.@@BBQandBottles
Oh My GOODNESS. That looks like the perfect doneness! WELL DONE.
Great Cook on That Rib Roast!
Fabulous effort, I think I will try that rub on my next ribeye!
I've watched tons of videos, and this is the ONE‼️
OMG That looked amazing great job , this is something ive yet to try but made my mouth water watching this 👌👌👌
That Prime Rib came out great and looked like it tasted excellent! Great job and that homemade horseradish looked delicious!
doing 1 this week nice job looks amazing
Excellent job! I must get me some of those gloves!
Nice work.
I had never Seared a Prime Rib at the end. I can see your justication..
Excellent Video!!
great job from Argentina!
Absolut Great 👍 👍👍👍🍺🍺🍺
Greatings from Germany 🇩🇪
LG Oswald and Samuel
Look perfect
Awesome job. I've done a few of these previously but I like your wet rub and will give that a try tomorrow for Christmas dinner. Really nice video BTW. Very clear and easy to follow. Happy Holidays!
Thanks Mike. Merry Christmas to you as well.
This is a great video and I have to try that mustard rub the next time I do a prime rib roast. I actually sliced my roast into thick prime rib steaks and reverse seared them on my Slow n Sear Deluxe Kamado last night - they were amazing but I underestimated how much grill real estate all those steaks would take, even with as thick as I cut them. Definitely trying it this way next time!
Looks good boss
Thank you for the awesome recipes and engaging content. I will definitely be using this recipe for my 4kg joint this Christmas day.
Keep up the great work my friend!
Big Fan from England 🇬🇧
Thanks Scott! Good luck with the cook and I’d love to see a picture of your final roast.
His smile is heartwarming
Thank you sir 🙏🙏
Trying this rub tomorrow can’t wait. Merry Christmas everyone!
Merry Christmas John and good luck with the cook!!
O man that’s freakin awesome
Happy 4th to You and Your Family 🇺🇸 ♥️ from The Motor City 🕺🏻💃👍🏼 We Love Your Channel 🎉
Thanks so much. Happy 4th of July to you too
Great cook!!! Man that roast looks phenomenal.
Thanks my man. Coming from you that means a lot!!
Wow.. made me think of Lawry’s prime rib 😋
Looks amazing my friend. I’m definitely using your method this Christmas. It’ll be my first. I got a 15 pounder angus bone in Ribeye toast cheers 🥂
That sounds great! Good luck and I’d love to see a pic of how it turns out!
so good , Pinoy from California !!!!
New sub mate, love from Australia
Thanks guys! Welcome
I'm cooking a 20 pounder for Christmas in my Weber Smokey Mountain Cooker. Merry Christmas!
That will turn out great Calvin! Enjoy and Merry Christmas to you as well.
Love this video...
Bob Cooney
Thank you, I did it for my first cooking on my new kamado, it was oustanding.
Good stuff. Glad you enjoyed it!!
Yum👍
Very nice video. Hi from Jakarta Indonesia
SUPER MAN 👍🤘😃
*BBQ and Bottles* Love from planet Neptune
GOOD JOB SIR BLESSINGS ❤️🌹❤️
바베큐형님 사랑합니다
Congratulations on being a creator on the rise! We love your delicious food and how you make advanced cooking techniques easy and accessible. We'd love to work with any food creator who has a similar passion for creating fresh and delicious food and sharing it with others! Contact if interested!
I want some.! Lol
🤤
hey, I'm over 65. Who was the band in the background? Nice!
I actually like getting my prime rib intact and removing the bones myself. This way I can season under the bones as well so the entire piece gets some flavor. I also like to smoke for about an hour and a half then vacuum seal and sous vide to finish the cook. Lastly an extremely hot reverse sear to get that nice crust.
That’s actually a great point. It’s hard to season such a large cut so that extra seasoning between the bones and the roast is 👌👌
Could this whole cook be done on a Traeger?
How long do you think a 2kg dry aged rib roast will need on the Kamado Joe?
man that looks rael good with that sauce. i would slice it nice and thin for everyone accept me. grab a bottle and a biscuit to soak up all them juicies
That meat looks amazing where'd you pick it up from?
Just a local butcher
"we're just going to add in this blow roller here" What the Sam hell is that thing ? where o where did you get that !!!!!!!!!!!!!!. Bye the way mate that looks amazing I just happen to be about toffee the ComboJoe up to Kamado a standing roast but ill take a pause and add the Mustard. HappyNew year everybody! Hey 2020 See ya never again!!!! :)
The “Slow Roller” comes with the current version of the Kamado Joe. It’s just another take on deflector plates and supposedly does a better job of ensuring even circulation of smoke and heat around the Kamado.
225 f or Celsius?
So the kamado is very easy to control temp to 225? Seems like it’s not jumping temps?
That’s right. I’d done overnight cooks too where you just set the temp, out your protein on, go to bed and it’s pretty close to that temp in the morning.
Coming from a Weber kettle; it’s a challenge hahaa. Thanks. Keep up the work. Still waiting on that brisket video. Hot n fast vs 13hrs
I’ve got a 25oz piece of forerib for dinner
(the mrs is having baked potato, she only really likes chicken in the way of meat)
What I’m wondering is, how long would it take to cook in the oven a rare piece that weighs 25oz?
I think I need Google as you’re not very likely to see this.
Love the video’s (just in case you do see this 😜)
My guess is you’re around 2-2.5 hours at a temp of 225F
30mins for every 500g for Well, 20mins per 500g Medium and 10mins Per 500g Rare @ 160-170•C
What temp is RIPPING HOT? Whats the differance between WICKED HOT and RIPPING HOT?
450-500F
I never sear a prime grade rib roast. Totally unnecessary.
Can I get this in writing. I'm of thold old generation.
PRIME RIB ❤️ 🔪🐄 = 🥩
You should use at least another 2 or 3 thermometers
225 Fahrenheit?
That joint would cost over £100 here. It’s like £22/kg at the deli. About £28/kg from a private butcher.
How much do you want to eat that right now
I want to eat this again pretty badly.
Just so you know its not high quality just look at the grading..
You may like it but I don’t can’t eat meat if I see blood. That’s me
What no DRIPPINGS for AU-JUS ? Mine looks like that but has plenty of DRIPPINGS. You might want to take a HOW TO BBQ CLASS?
I thought you was doing an open heart surgery
Who really gives a shit what kind of torch you use to light the charcoal. What does that have to do with cooking a prime rib?
Lots of people seem to care Jim. This channel is here to help beginners too so those kinds of tips can be helpful.
A much more calm and measured response than I would have provided! And thank you for those details--some of us are just beginning to grill/smoke/whatever and are building up our kitchens.@@BBQandBottles
Bad audio!
What part?
The womanly burma contradictorily subtract because belief noticeably open out a violent laundry. quirky, economic smile
Not medium rare at all....you ruined it....