How to cook Prime Rib on the Weber Kettle 22 Performer

hey guys today we're going to do a prime rib on the weber kettle we're gonna smoke it and sear it you're gonna love it hey guys welcome back to channel my name is todd the supreme urn BBQ and here this is the channel that takes you on barbecue crawls introduces you to tasty backyard food recipes and occasionally you get sassy kitchen cleaning here i'm using beautiful kitchen cooks and all kinds of tasty tools if you haven't done so yet be sure to hit the subscribe button and tap that bell so you don't miss a thing so what we have here is a nine and a half pound beautiful piece of prime rib standing rib roast it's a choice grade by the USDA but it is known as a prime rib because it's from the primal portion of the cow or the meat and you can see the marbling looks beautiful I'm not sure what their grade is on choice but I think this is a higher grade of choice probably close to being prime because I really saw a lot of marbling the fat cap look beautiful I didn't trim a thing I just left it alone now the reason they call it a standing rib roast is so that they cut the bone in a certain way to where you can keep the meat out of the pan and it's standing on the ribs so we're essentially going to do the same thing but on the Weber so this isn't a video about things you must have in order to cook a good prime rib on the Weber obviously you need two weber kettle if you're going to do this way or any kind of charcoal grill work but what I'm going to show you here is just a few of the methods that I used come out with a really delicious rib roast so I chose to cook it this way because it was a cold kind of a damp day I didn't want to get the yoader Witchita out and and set it up and spent all that time heating the yoader up and didn't managing the wood I wanted to cook right out my back porch so I decided to use the Weber it's a great alternative to the trigger a little bit of practice you can really get it right and you could almost cook anything on a weber kettle so since these are essentially a whole bunch of ribeye steaks that are still connected and they still has the bone in there what you're going to want to do is time up with some good butcher's twine any good kitchen is gonna have a roll of this stuff you can pick it up almost any anywhere but make sure it's a butcher's twine and it's food grade doesn't need to be doesn't need to be coated with any kind of chemicals or any wax or anything like that so I decided to tie mine right between the bones right where it looks like it'll probably fall apart the most you want to protect the spinalis and the other parts of the meat from pulling away during the cook and getting too too fat if you don't have a good set of kitchen shears be sure to grab yourself some the set that I'm using I've I've shown in previous cooks and I'll drop a link down the description to them they're Terada kitchen shears they're very inexpensive but they're very durable and they're great for kitchen I'll also drop a link to the butcher's twine so that you don't miss a thing so I didn't use any kind of special kind of knot or anything to tie these up I know there's some special knots out there but honestly I didn't take time to go learn a butcher's knot or any kind of thing you know I did 20 years in the Navy and I still don't know a tie more than two or three kinds of knots whatever works for you tie it off make sure it's it's nice and snug and then move on so once I tie it off the rib roast it was time for seasoning it up so I used this book of phenyl flavor made simple that I got for Christmas thanks Sean it turned out to be a really really delicious rub it produced a beautiful bark and it it had an amazing color afterwards the only thing I would have added and what I'll probably add next time I use this seasoning is a little bit more salt but that that's more of season to taste kind of issue right there it's great just by itself I really recommend it and I'll drop a link down below to flavor made simple so you can go check it out yourself this is the first rib roast prime rib I've done on the Weber Kettle and I didn't want to mess it up I wanted to make sure I got it right so of course you tube to the rescue and I was searching around I really didn't have any particular preference on someone's channel but I found cooking with rise video on cooking a prime rib his weber kettle and i found it to be a really simple really easy method to use so shout out to cooking with rye and i'll drop a link to his channel down below this so i'm crediting him properly and of course we're gonna put our own greenhorn BBQ beer spin on it so once I was done seasoning everything up it was time to probe it with the meter I've used these before I'll drop a link in the description down where you could find it at the website there's a app you could download it's got a lot of different functions you could set different alarms different temperature zones and it's a really awesome thing to have there are different manufacturers and different styles choose your own the meter probe was the one that I bought first so you know it's my preference so the only thing left to do well we got a lot to do but the next thing to do is set up your Weber Kettle so I'm using the Weber Kettle 22 performer that I picked up last year I'll drop a link to the review that I did on this if you know Weber's you know they're extremely efficient extremely versatile and no backyard kit should be without one so what I decided to use here to get the offset charcoal and wood off to one side of the kettle is from adrenaline barbecue company the slow and Sears a stainless steel very heavy gauge charcoal basket and has an integral integrated water pan and it's it's very sturdy it fits right up under the grates under the brackets under the inside the kettle and it's a fantastic thing to have as part of a Weber accessory kit now Weber has its own charcoal baskets and there are they're excellent I'm not discounting them at all but for this particular cooked I wanted to show you the Sloan's here from adrenalin barbecue company so I had some leftover charcoal from previous cook and if you don't know already after you get done cooking on any kind of charcoal grill when you are done with a cook you can shut down your grill and that charcoal will go out and then you could shake it and reuse that charcoal in a later cook-off over to the other corner I started a little pile of charcoal now to get it lit I decided to use a little product known as a tumbleweed basically I just shoved it into the corner put a couple / cuts over it lit it and gave it time to catch up so on the cooking side of the chamber I've put a drip pan right below where the meats gonna go so what I'll also be using today is some hickory chunks for the smoke now these chunks are cut into about six inch pieces they're thin just right for a weber kettle you can use smaller wood shavings if you want there's all kinds of products to use little baskets to put them in or boxes and things I chose just real wood chunks and I'm gonna be putting it right on the charcoal and then once they catch fire and begin to call up then I'll put the lid on and finish the smoking the only thing I have left to do next is place the meat on to the main cooking grate now the cooking grate I have has some either edges got a hinge so that you can add more wood or charcoal to your basket the Sloan's here throughout the cook I'm going to be going for at least a 4-hour cook I know in order to get this prime rib roast done so this is a part where the standing rib roast gets its name I'm gonna place the meat bone side toward the fire basket bone down fat side up and essentially that is why it's called a standing rib roast it's basically the bones are standing on its own keeping the meat out of any kind of pan that you might be using in this case I'm only using the drip pan I'm using the fat side up and bone toward the fire to help protect the main piece of meat the eye of the rib roast so I'm gonna be setting the kettle at 250 degrees Fahrenheit I'm going to be using that hickory wood I'm gonna be doing this temperature for at least the first couple hours till I know that the rib Rose has got plenty of smoke and obtained the color that I'm looking for so then once I figure that it's probably got all the smoke that it could take I'm gonna open up the vents a little bit more and I'm gonna increase the temperature to about 350 degrees and this is gonna get its nice exterior sear going I'm just going to give a nice dark color that I'm looking for a nice dark dark mahogany as you can see is the fat kind of pulls back you can kind of see some of that color that we're getting on the outside that's a combination of the seasoning and the wood and the great effect that you get from a weber kettle so good little tip for you as you're adding hickory chunks don't take the lid totally off pull the lid slightly back and just to expose the slow and sear basket and since the cooking grate has a hinge on it you can open it up and drop chunks of wood right there give them a chance to flame up a little bit and then once they start to pull up then slide that lid back on and make sure you leave the exhaust vent of the hood right above the meat this way you get a nice flow of smoke and heat coming from the bottom of the kettle over your meat right to the exhaust ok so during this whole process I'm watching my meter app on my phone very carefully I'm looking for a fairly even temperature on the Greenline you could see almost every time I slid the kettle lid back to add wood I had a little dip like a little valley in the temperature and then when I put the lid back on it went back up so you'll get those kind of readings over time and that's okay the magenta curve at the bottom is the one you really should be most concerned about over a long cook and that's basically showing a gradual increase of the internal temperature your meat you don't want to see dips and valleys there or any leveling off because that's where the meat will get screwed up so using my meter app I targeted 130 degrees internal temperature and I monitored this throughout the cook now with the meter app on your phone you could set alarms to give you an alarm on your phone every 5 degrees increase or 5 degrees from your desired temperature it automatically provides a cook duration time basically an estimate of how long it thinks it'll take to reach that target temperature that you set based on ambient and internal temperature and how it's measuring that increase so that's a really handy thing to have so it gives you another alarm automatically as default 5 minutes from the end of the cook so I think that's a fantastic feature you should definitely look at so I decided to pull it off just shy of 130 I took it off about 127 we brought it inside put it in a pan and we lightly tinted it with foil not too tight we want to still breathe a little bit but we know that it's still coasting up it's still in it's still increasing in temperature and it may go up about another 5 degrees so we just let it rest have another cocktail and waited until it reached our target temperature so once it reaches your target temperature in this case right about 133 degrees or so I was looking for a nice medium-rare to medium knowing that the ends are gonna be more of a well and that's what the SAS kitchen Queen likes so you take a nice long serrated knife and what I like to do is separate the bone first so I put it up on in and but in this case I kind of screwed up and I I made a right turn instead of a left turn I end up cutting some of the fat tail off more than I wanted to but that's okay it ended up making some really juicy ribs in the long run so as you can see it came out beautiful it was just a gorgeous piece of meat the the fat on the outside rendered beautifully some of the fat on the inside was on the verge of turning into a jelly and rendering down and just came out really beautiful there was a slight hint of smokiness to it it's really nice the seasoning from flavor made simple tasted great on the outside again I would added maybe a little bit more salt to it and that's our preference but otherwise it tasted really great but as you can see overall it came out great it's proof that on a weber kettle you can cook anything especially a prime rib take a chance get out in the backyard try this recipe out and again kudos to cooking with rye this is this is the channel that got me motivated to try this on the Weber otherwise I would be stuck inside cooking from the oven and we all know how that turns out but I hope you enjoyed this video be sure to tap that subscribe button if you haven't done so already and fit bell so you don't lose something and we'll see on the next cook and happy

Channel: GreenhornBBQ

Views: 45,124

Keywords: barbecue, bbq, smoking prime rib on the weber, weber kettle prime rib roast, prime rib roast on weber kettle grill, prime rib roast recipe, prime rib roast bone in recipe, prime rib roast rub recipe, prime rib roast slow cooker recipe, weber kettle ribs, smoking ribs on weber kettle, standing rib roast on the grill, standing rib roast on the grill recipe, how to cook a standing rib roast on the grill, bone in rib roast in smoker, bone in rib roast recipe, how to cook prime rib

Id: UU8PNMNV8as

Length: 13min 28sec (808 seconds)

Published: Fri Jan 03 2020