HOW TO COOK PRIME RIB ON A ROTISSERIE | COOKED USING THE KAMADO JOE JOETISSERIE | KamadoMax 4K

[Music] let's fire up the jotisserie and make a prime rib [Music] today i got an epic prime rib that we're going to stick on the jotisserie we've got some really good seasoning from our friends at spiceology and we're going to get this going low and slow using the jotisserie and it's going to be an epic holiday meal that you can bust out every single year if you're new to the channel hit the subscribe button hit that like button and comment with what you're going to be cooking this holiday season look how awesome that is like i said three bones got the fat cap we're gonna take off a little bit but you can see that marbling that is gonna do some incredible stuff once it gets over that fire uh so to start what we're gonna do is we're gonna get a little binder you can do anything olive oil some people do mustard i don't really like the idea of mustard with beef but what i did actually is i came out here and i mixed up just a little combination of some mayonnaise but no people are going to freak out when they hear about mayonnaise but it's got mayonnaise some horseradish as well as a little bit of worcestershire sauce and what's going to do it's going to let the seasoning stick but it's also going to help get a nice bark which is what we always want with a prime rib especially one on the rotisserie so to start i'm going to go ahead and get this fat cap off which is actually already coming off on its own get the slathered up and get the seasoning on yeah so like i said this fat cup's already coming up so it's kind of weird i'm just gonna like pull it and see how much i can get off like that just take our knife let's take a little bit off just trim a little bit more here maybe just a little bit more here yeah just give her that hard fat sweet let's get this all rubbed up great so first thing i'm going to do is actually get it on the joe history and then we're going to get seasoned up here so pretty straightforward we're going to go straight through the middle all right let's get it in careful don't stab yourself there we go one side on gonna come in on the flank there we go well that's uneven that's stupid there good this way tighten it and there we go all set let's get this thing all coated up awesome so like i said i'm gonna hit this with a little bit of this mayo horseradish worcestershire seasoning rub whatever you want to call it binder flip it over same story and it's just going to help it stick horseradish is awesome great flavor especially for prime rib it'll impart a little bit on there but it's mainly just to make sure that all this rub is going to get on there and help form a nice crust let's talk about our seasoning today i got this baby little seasoning packet of a prime rib rub from spiceology huge fan of all the things that spiceology makes but i got a little sample pack and it's got garlic salt spices onion sugar tomato powder smoked paprika red bell pepper a couple other things it smells really good smells really deep and rich i think it's going to go good with this beef i don't know if i have enough here for this whole thing so if i do need it i got some salt and pepper garlic here just a pretty easy blend that i've thrown together but let's go ahead and get our baby canister open and get this thing seasoned up so i'm gonna focus primarily on the meat portion not the bones if we have extra we can hit it there so that looks good good this might actually be the perfect amount don't forget the sides a little more action here on the top sweet this thing's ready let's get it on the joe tester all right we're all set um i'm aiming for around 350. i'm right at like 360. but it's going to come down a little bit once this goes on but let's go ahead and let's bring the camera in you can actually take a look and see what i'm doing here you know obviously with the jotisserie we're going to put it on this little unit here but what i do have is i have the kick ash basket and i have it divided to where you have the charcoal only on one side uh you would not want a full fire underneath this it's just going to get cooked too quickly um so use that i i'm a big fan of the kick ash basket got a link in the description if you're interested all right let's get this thing fired up and we have ignition and this thing's going to rotate i'm thinking maybe you know we'll check back in an hour maybe a little more a little less maybe two hours that's beautiful stick around we'll be back uh around the hour mark okay we're at the one hour mark the temperature dropped to around 325 after i put the uh the prime rib on but i'm actually okay with that because it's so big i don't want to scorch the outside uh and have it be undercooked on the inside so i think 325 350 is a good range so like i said it's been 325 for about an hour let's go ahead and open this up take a tip test and just see how we're doing and when the smoke clears you can see this majestic beauty with that nice crust you can see man look at that coarse rub that we use that prime rib from spiceology doing business on this thing starting to fall apart there you see that kind of separating there nice caramelization those bones are coming together let's turn this off and let's get a check right here kind of in the center cool 75 makes sense yeah we'll come down here a little bit lower 119 all yeah this is right where i expect it to be we've still got a ways to go i'm thinking maybe another hour or so you can see the uh as more air is coming in coals are firing up so i'm gonna go ahead and get this shut down so we don't scorch too much we're gonna check back in maybe 30 minutes or so all right been two hours now at uh what do i say 325 degrees we're gonna open this up take a temp test and then we're gonna let it rest but for right now come on in here take a look and let's see what we did oh my heavens look at that beauty just rotating away got a perfect crust beautiful bark that spiceology seasoning amazing that uh that mayonnaise horseradish we're sure really helping build that crust out you can see the bones pulling apart a little bit there that's always a good sign so right now what i'm thinking to do is we're gonna take a temp test but we're gonna do it right in the dead center this is such a huge piece of meat obviously the end pieces are gonna be more done than um than the meat in the center and so i'm aiming for around the the medium rear mark nice 133 132 right there in the dead center i'm happy with this i'm going to pull this off and it's going to come up a couple degrees but for right now we're going to get this off and take it inside and let it rest for a little bit [Music] how amazing does this look we've been cooking this for two hours at 325 degrees it's been resting now for about i think about 45 minutes or so uh if you want to go longer you totally could but uh i'm really excited this is gonna be a great meal for us and definitely something that you need to be on the lookout for if you want something just a little bit more alternative than just the traditional turkey around thanksgiving and the holidays uh this is something you cannot go wrong with that crust is formed really nice the rotisserie just did amazing work and i'm excited to cut into this and see how we did come in here and you follow along the bone i should have done this first so that's good pull that off we're gonna come in just like that oh my oh my that can feed a crowd look at that beautiful fat all throughout beautiful juices ultra juicy look at that this is gonna be fantastic got the little end piece here pull these bones off you could totally gnaw on those afterwards let's cut into it see how we oh did so much there's i'm afford to begin beautiful [Music] that's it i'm done chilling nothing beats prime rib by the way i apologize for the plane my sprinkler system children um and whatever noisy thing is about to happen right now oh but this makes it all the better new tradition right here folks had a blast with this one you know i love the joke history i got a link in the description if you're interested definitely take a look at that turkey prime rib chicken chicken wings he's got a napoleon basket it's the best wings ever definitely give it a look uh because it's probably my favorite accessory for the kamado joe but uh you know definitely got to give this a major major thumbs up the spice algae rub definitely complements that prime rib give them a look link in the description as well but as always it's been a blast cooking thanks so much enjoy the holidays as we move into them and uh you know as always stick around until next week it's big kamado max [Music] you

Channel: KamadoMax BBQ

Views: 49,008

Keywords: kamado joe, joetisserie, prime rib, prime rib roast, kamado joe joetisserie, kamado joe rotisserie, rotisserie prime rib, best prime rib, kamado joe prime rib, how to cook prime rib, prime rib recipe, prime rib smoked, joetisserie prime rib, joetisserie prime rib recipe, spiceology, prime rib on, prime rib on the grill

Id: n_sQLgJ9zzM

Length: 10min 47sec (647 seconds)

Published: Mon Nov 23 2020