This has been my go-to tutorial since I smoked my first prime rib 3 years ago (i always need a refresher because I don't cook them very often).
@BeautifulAmerica100
3 жыл бұрын
Thank you for this video. I just smoked 2 prime ribs for the New Year using your instructions on my offset reverse flow smoker. I kept the bottom plate open for the first 45 minutes then closed the plate and let it cook until 125 then wrapped and let the carry over take them up to 140. They were perfect.
@WhisperedHistory
9 жыл бұрын
I have made this recipe with full 7 rib roasts so many times. It is by far the best roast you will ever eat, and I always get rave reviews. The only addition is that i poke small holes in the roast and shove cloves of garlic in them. Absolutely amazing. We are doing another one this weekend for a party of 25. Cannot wait!
@BeautifulAmerica100
4 жыл бұрын
Great video, thank you chef. I have used your steps before and the prime rib always turns out amazing. I came back to your video for a refresher. Tomorrow I'm smoking a 20# . Great way to start off the New Year
@owiz9212
12 жыл бұрын
That rib roast looks amazing!!! Very nicely done, and great detail on the recipe.
@philsproat2751
6 жыл бұрын
I made this for Christmas. It is awesome. I agree with Bob, I pulled at 125 degrees. I also cooked in an electric smoker using hickory. I smoked lightly. Finally, I like the Montreal seasoning, however, it's pretty salty so I would back off to a good solid coating versus creating a heavy crust with the spice, Water, seasoning and woo sauce was used in the water pan. I cooked at 250 (smoker would not crank up to 400 degrees) for about 30 min per pound +/-.
@101BackDr
11 жыл бұрын
After surfing the net for over an hour, I chose this recipe for its simplicity. Unbeknownst to me my brother selected this same video. Waiting for my X-mas rib roast to Traegerize, my brother called and raved, "This is the best prime rib EVER!!!". Now I concur, "Definitely the best prime rib" Bravo, Bravo, Bravo.
@cowgirlway1960
9 жыл бұрын
Going to use this recipe. Thank you so much for sharing. I have never used a smoker before but am buying one from a neighbor just so I can make this for Christmas dinner. Wish me luck!!!
@GT-wu9lx
6 жыл бұрын
Wanted a prime rib for Xmas Eve dinner. Checked out lots of different vids of cooks styles and rubs and herb paste. In the end I went with the Chef's recipe/cook figuring it was the easiest for my first cook. Jumped on a 15-16# hunk a goodness and wow what cook! Got great reviews from our guest and had about a pound of meat left over for my Boxing Day sandwich. Have to say the the suggested thermometer to monitor the meat while it smoked was by far the best advice. Pulled at 126*, double wrapped in foil, packed into an ice chest with towels and let it rest for about hour and half before we sat down to eat. Rose to 136* at its thickest part and stayed steady until I sliced it up for service. Delicious, thanks Chef.
@jonathanhuddleston4648
12 жыл бұрын
That looks awesome. I am cooking one for Christmas. I love my Traeger!!! I'm a Traeger dealer in Mississippi. We have a KCBS cooking team and do some catering on the side. Nothing like the taste of meat off a Traeger!!! I can't wait to try it, I'm going to do a very similar seasoning, except I'm going to insert sliced cloves of garlic throughout the meat. thanks again, and keep Traegering!!!
@RodanChi
9 жыл бұрын
Just followed your directions to do a prime rib for the family this past holiday. Wow, my results that were out of this world. Sometimes the end result after following recipes or instructional videos seem like the “special technique” or “secret sauce” was left out. This is so not the case with this video, thank you so much.
@Rattletrap2
9 жыл бұрын
I always thought a prime rib would be awesome on the smoker.... now it is confirmed! Thanks Chef Cam!
@jonathanbarrow8205
10 жыл бұрын
Thanks Cam. Love your videos. Using this method (modified slightly) this Christmas/. Many recipes call for a simple pepper/salt rub but I'm contemplating using Montreal as you did. Have you tried it both ways?
@deltavillage1996
6 жыл бұрын
Where did you get that wood cutting board? What slicing knife are you using? Thanks!
@cropperyas
11 жыл бұрын
quick question, since you took the meat off the heat at the medium rare temperature and then let it rest inside doesn't the caryover cooking make this meat cook well beyond medium rare?
@thegrizzable
11 жыл бұрын
looks great man! cant wait to do one this weekend!! where did you buy that cutting board???
@cwarring100
11 жыл бұрын
Very Nice video thank you for directions. Merry Christmas!
@BigJeff19999
10 жыл бұрын
Cam, used your recipe for Turkey on Thanksgiving, now Christmas prime rib. Thanks for your videos. My whole family loves your food recipes. I hope your restaurant is doing well. Do you think it makes a big difference as to whether you put the meat rib side down or up? Thanks again.
@fonz8429
5 жыл бұрын
I followed this a few years ago and I know have one of the best smoked prime ribs around! I smoke 40lbs every December for a groups Christmas party! That being said what do you have for brisket? I need to work on that and need some pointers this video brought me where I am now one of the best out of all my family and friends but need improvements a brisket
@Zimmejay
6 жыл бұрын
Mine went to 135 before I pulled it. Let it rest for 20 mins with the top of the foil open - superb!!
@delsurf71
11 жыл бұрын
I have wondered if I could do a prime rib on my Traeger and now I see how. Thanks. Come on Christmas! Please make some more videos.
@belews
10 жыл бұрын
Cam, hello I would like to try this recipe this weekend to practice before Christmas. Did you make any changes to the recipe that would make it even better? Perhaps play multiplied by needtobreathe while cooking?
@198back
13 жыл бұрын
Would be nice to have some close ups of the final product! But even this is enough to make me hungry ;-D Thanks for the tips and video.
@bdlaur2
11 жыл бұрын
I've owned my Traeger for 3 months and have taken my propane grill to the recycling center; I found your recipe to be excellent! My only concern dealt with cooking time. I cooked a 2 ribbed roast ( about 5 1/2 lbs) for 45 min at 425, then brought it down to 300; after only 20 minutes the meat temp was already 104 and rose to 135 30 minutes later even though I immediately had turned the Traeger to smoke setting. Should I have only roasted it for 20 minutes at 425?
@TheGeorgianChef
12 жыл бұрын
@rottanwelding So Glad You Liked It. Thank You!! :)
@donkhan3618
9 жыл бұрын
GeorgianChef, I'm going to go with this approach (high temp for 45 then low temp through 140) next time. Thanks!
@go1dfinger
13 жыл бұрын
Thank you for your videos, they rock!
@MarkHennessey
12 жыл бұрын
Awesome! Did you have your butcher cut the bones out, then tie them back onto the roast?
@dacapt1948
11 жыл бұрын
What thermometer do you use? Is it wireless? Great videos! Thank you!
@paidtourist1554
10 жыл бұрын
Excellent vid. Thanks. The probe seems to be pretty fail proof. Would u do a brisket vid? Or chicken too.
@Alutacon
11 жыл бұрын
my good man, that is one fine, fine looking piece of beef. job well done sir!
@KimSMcGinn
9 жыл бұрын
When smoking prime rib, what do you use for woodchips?
@TheGeorgianChef
12 жыл бұрын
Thank you for your kind Comments! And when you are off your diet, have a small slice and enjoy!
@rottanwelding
13 жыл бұрын
@rottanwelding The report: we used canadian steak season ( salt, peppercorn, garlic) put it in a bag than smashed it with a rollenpin, and aplyed it after the worchester rub . threw it on the grill @450 for 40 mins. backed it down to 250 (with this grill) for almost 3 hours ( this was a 4 rib roast) the 4 of us are stuffed!!! GeorgianChef ROCKS..!!! We thank YOU !!!
@brianriles4936
9 жыл бұрын
Try this recipe out. The whole family enjoyed it. Even my youngest daughter who is a very picky eater and hardly ever eats meat, ate two helpings of just the meat and no sides. They have been begging me to do another one.
@cdickenson64
12 жыл бұрын
Beautiful looking tender piece of meat. I'm not sold on gas though. I am a traditionalist when it comes to smoking.
@Ohmycozy_crochet
9 жыл бұрын
What pellets were you using????!!!
@teamfibulous
12 жыл бұрын
you're awesome! but ugh! i'm on a diet and watching this video has my mouth watering.
@thelastneanderthal3171
6 жыл бұрын
Well done. First video I seen where the meat is cut on a proper wood or plastic board. The Montreal spice is ok but I am sure somebody with your talent could concoct a better herb mixture.
@TheGeorgianChef
12 жыл бұрын
Hi, No, the bones and roast were still attached. I cut the Roast off of the bone. You can still do it with the bones re-tied. I now do it in a disposable aluminum roasting pan to make gravy. Cheers, and Happy Smoking!
@stefanskala6696
7 жыл бұрын
How muchdoes a prime rib cost olz awesom prime rib
@TheGeorgianChef
13 жыл бұрын
@jeffreysBBQ Well, since I did that Video, I made one Change. I put the Prime Rib in a Disposable Aluminum Roasting Pan. Same timing, same Temp. After I take the Roast off, and into the kitchen, I remove the roast from the pan, and pour all of the juices into a Glass Cup. I will then take a large saucepan, put a few Tbs of Beef fat and Flour, and make a roux. Meanwhile, take a kettle of boiling water, and with a metal spoon, scrape off all bits, and add to pan, with juices, S+P, water simr
@TheGeorgianChef
13 жыл бұрын
@rottanwelding Thank you. Now, I smoke it in a disposable roasting pan, to collect more juices for home made gravy. Mine is also smoking as I type this. I have a 22 pounder on. mmmmmmm. Merry Christmas!
@tyddet
8 жыл бұрын
Nice House Dude!
@TheGeorgianChef
13 жыл бұрын
Hey, Thanks for wanting to try this. I have lots of photos on my facebook page. If you go to facebook, search TheGeorgianChef, and "Like" the page. Then you can see all of the stills I took of each recipe. Hope that helps! Cheers, and Happy Smoking!
@rogerstern2542
7 жыл бұрын
TheGeorgianChef perfect
@harmandros
11 жыл бұрын
You forgot a very basic thing my dear friend, to invite US also for lunch. Good work though, your friends must have enjoyed your roast.
@capjlp
11 жыл бұрын
Hi great video. I am going to try this I have some oak and apple blended pellets i want to try. I wonder how you are making your gravy? New video on that and invite me over :)
@bobsacamano3924
8 жыл бұрын
140 degrees is medium, not medium rare. Pull at 125 and let it get to 135 tops for medium rare.
@niccovisconti1712
7 жыл бұрын
Your very right! I was shocked when I heard his temp for mid rare! Hmmmm......
@realfunny7
13 жыл бұрын
i just started to thaw my 18# for christmas
@rottanwelding
13 жыл бұрын
look's like he's got it down. were putting one on the grill right now, useing the same method. hope it comes out ok ( I wanted to eat the screen after watching this vid.). I'll give ya the report in a few hours.
@carlintprofile
8 жыл бұрын
Nice video, however, I noticed one thing. The title of this video is Best Ever "Smoked" Prime Rib. I own a Traeger grill and do alot of smoking and I noticed he "Cooked" the Prime Rib using a smoker, but never actually "Smoked" the Prime Rib. There is a difference. I smoke meats on my traeger and I cook meats on my Traeger. When you smoke the meat you get this red smoke ring on the outer 1/4" of the meat. I am sure it is delicious either way. Has anyone actually smoked a Prime Rib, if yes, which way is better?
@pokerman9108
8 жыл бұрын
+Timothy Lint you will not see the ring because it's not smoking long enough. If you did so it would be over cooked. Funny you mention all of this using a Traegger. I got rid of mine because they don't really smoke the meat. I found that I couldn't get the smoke flavor I was looking for with pellets. Lump wood seems to be the only way to get that good smooth smoke flavor.
@vikwillwin
6 жыл бұрын
if you smoke at 175 for a couple of hours first then turn up its plenty smoked but to each their own.
@djfranciselectric
11 жыл бұрын
looks great and I believe it tastes great. but I like my prime rib much rarer...
@TheKaffeeKlatsch
11 жыл бұрын
Instead of wrapping it you can put it in a hotel pan.
@juslikejesus
10 жыл бұрын
Instead of pouring fake flavor all over it, he culd just enjoy the actual flavor of it.
@schlorn
11 жыл бұрын
looks great! great job! but you did so many baics wrong.
@ignatiusjk
6 жыл бұрын
I'd rather see you cook the rib at 250 for 6-7 hours. It will turn out more tender.
@TheGeorgianChef
12 жыл бұрын
Hi. Gas? I am not using gas. I am using a pellet smoker with only Hickory wood pellets providing all of the heat and the smoke. No gas. Google Traeger Pellet Smokers. Cheers, Cam
@openureyes929
6 жыл бұрын
Reverse sear is the ticket.. Takes all the stress out of it. Slow cook till desired.. then tent.. get all ur other shit ready as ur heating ur stove / grill... then sear the shit out of it and serve. Ive tried it every way possible and this way is the best. Why? because I say so.. HAHA
@JOJO-ge5py
7 жыл бұрын
I wanted to see in the middle...
@Jnaranjo714
9 жыл бұрын
Al I do same best
@cdickenson64
12 жыл бұрын
Please forgive me... It looked like gas to me. Pellets are okay in my book.
@CoinmnEllie
12 жыл бұрын
Looks medium to me...not medium rare!
@pjokeefe123
6 жыл бұрын
Wus-ter-shear is the correct pronunciation.
@dougrogers835
6 жыл бұрын
That thing is burnt! Prime rib should be red.
@molle04
7 жыл бұрын
Camera sucks.
@swoop-it4621
Жыл бұрын
Best method/instructions by far. This is my only go to method. Started making it roughly 7 years ago. Not changing 🦾🦾🦾🦾🦾
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